5 votes

First time brewing with Mr. Beer

"Rafts" or anything floating at this stage sounds infected. If you had good fermentation it's unlikely it will be harmful to sample. Open one, see if you can recover the floaty. If its white / ...
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5 votes

Conditioning and storing beer at temperatures around -5°C

It's fairly safe to say that bottle conditioning at -5°c will not yield good results. Even high ABV beers stored below freezing will form ice crystals and force a separation of the water and ethanol. ...
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5 votes

Sediment in my bottles

There are two ways to get carbonated beer in bottles: natural conditioning, and force carbonation. Natural conditioning is a process in which a small amount of fermentable sugar is added to the beer ...
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  • 8,978
5 votes

Bottle conditioning mistake

I take it from the title that you added the priming sugar and bottled the beer, then put it in the fridge? If that's the case, you'll probably be OK. Just let the beer come up to room temperature and ...
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  • 8,978
5 votes
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Can I cold condition outdoors?

Yep. Just keep it away from sun light. I do this all winter without problems.
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  • 161
4 votes

Making a shandy.

Shandies (and Radlers for that matter) are beer cocktails from their respective home countries. A true shandy is a mix of light wheat or lager beer with lemonade and done in the glass. Companies ...
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  • 36.2k
4 votes

Post-fermentation Belgian Pale Ale

Don't rely on Beersmith/software for the timing of any stage of the process. Brewing is predictable to some extent, but it's not that clear cut. Ferment your beer until it's done. You already see to ...
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  • 36.2k
4 votes
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The holidays are messing up the bottling schedule

I would just wait until you get back. Just because you aren't racking to secondary doesn't mean the extra couple weeks in the fermenter won't do any good. It might be quasi-marginal, but erring on ...
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  • 1,890
3 votes

First time brewing with Mr. Beer

Floating things in the bottle after that period of time doesn't sound good... Did you add some sort of solids like dry hops or spices to the fermentation? Could be yeast of course, but this usually ...
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3 votes
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Co2 bulbs and holders

IMHO the answer is a both. The CO2 from the bulb contributes to carbonation in that it keeps a atmosphere of CO2 over the beer and keeps it under slight pressure. It also a prevents a partial vacuum ...
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  • 5,611
3 votes

Sediment in my bottles

To build on what tobias said: In both scenarios, if the beer is not crystal clear before bottling, the amount sediment in the bottles will be greater. You can reduce, but not eliminate, sediment in ...
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  • 600
2 votes

How long should I condition an IPA?

If you're kegging the beer, age it until it passes a diacetyl test. This might not actually mean waiting at all, but if it is chilled before that cleanup is done, you might have an unpleasant surprise ...
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  • 3,030
2 votes
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Conditioning kegged carbonated beer

No, there really isn't. I guess I have to enter more to be able to post this, but there's really nothing more to say.
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  • 33.3k
2 votes
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Heating after fermentation?

If fermentation has finished and you're certain of that, the beer will benefit from getting it as cold as possible rather than leaving it warm. Cold crashing, as it's called, will help drop the yeast ...
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  • 33.3k
2 votes
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Beer tasted bitter at kegging time, best leave at room temp?

Dry airlock - You may be ok, it's not an ideal scenerio, but the dry air lock alone may have been enough to protect the beer for a couple days. Cross fingers. Super bitter - check your recipe, double ...
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2 votes
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Fermenting/Conditioning Longer When Kegging

The time for when a beer is ready to drink is process and recipe dependent. The beauty of kegging is that you'll see how the beer changes with a short pour everyday. Most of my beers go from ...
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  • 36.2k
2 votes

Bringing Cold Crashed Beer to Room Temperature

Regarding your question about yeast viability - it probably depends a little bit on how long you had the beer stored in the fridge, and how cold you stored it. Assuming you only had it stored for a ...
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2 votes
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Does cold crashing have a negative impact?

I send an email to John Palmer, he has been kind enough to answer. I guess it is ok to post it here, so here it is: Hi, It's best practice. Lots of breweries cold crash, and they lose head retention ...
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  • 203
1 vote

Kolsch on a low floc yeast

You are correct that cold will help. When you think it is done fermenting, drop it down to around 0C (32F) and hold it there and that should drop out your yeast, plus most people feel that this kind ...
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  • 608
1 vote

Making a shandy.

If you plan on creating any of these beer cocktails and have access to a kegging system, this is your best approach: allow primary fermentation to complete add potassium sorbate and potassium ...
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1 vote

Making a shandy.

By "late in the process" miller means they mix finished beer with the lemonaid then carbonate. Pretty easy to do. Use a Yeast inhibitor if it won't be refridgerated after mixing. campden / Posassium ...
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1 vote

Beer tasted bitter at kegging time, best leave at room temp?

Did you use pellets instead of leaves? If so, you need to adjust the amount downwards. My experience is that there is not a one to one relation between pellets and leaves. Erlo
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  • 11
1 vote

Where tanins are good in beers?

You're absolutely right that tannins (a kind of polyphenol) are anti-oxidative and that increased levels in finished have been linked to a lower degree of beer staling (in this paper, for example). I'...
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1 vote
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Slight green apple taste: barrel vs bottle

Acetaldehyde after bottling is a classic sign of oxygen exposure, and is the main reason we wait a week or more before drinking bottled homebrew. Noticeable CO2 shows up in just a few days, but the ...
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  • 3,030
1 vote

Bottle conditioning mistake

I accidentally did this the first time I brewed. My beer turned out just fine. It took longer for the carbonation to take than it did without putting it in the fridge.
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  • 121
1 vote

Bottle conditioning mistake

I highly doubt that immediately refrigerating your bottled beer (which was already fermented) damaged it at all. Cold temperatures "shock" yeast, basically making it inactive. So, the bottles probably ...
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  • 175
1 vote

Maturation temperature (when SG stabilizes)

I think you're confusing two different things. the reason to raise the temp toward the end of fermentation is to make sure the yeast is active enough to finish the fermentation. That's commonly done ...
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  • 33.3k
1 vote

How long to mature and clear with Top Tap Barrel?

I'd usually wait at least a week for conditioning and clearing. The top tap may reduce the time taken to clear the top layer, but you likely want to leave at least a week to allow the flavours to ...
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  • 6,993
1 vote

Kegging Vs Bottling in regards to Conditioning

Carbonating with yeast and priming sugar, carbonating with a CO2 tank and aging a beer (under any number of conditions) are all different animals. You can carbonate in a keg with yeast and priming ...
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  • 2,169
1 vote

Kegging Vs Bottling in regards to Conditioning

Carbonation from conditioning is cuaused by yeast. Generally, refrigerating beer reduces the temperature below the yeasts active temperature and halts conditioning. Beer taste changing from aging is ...
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