5
votes
Accepted
About IPA maturation schedule
Good luck with starting a brewery!
A two week fermentation time is a bit long for a commercial brewery, I believe. You can probably shave a few days to a week depending on your gravity, yeast, and ...
- 104
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 ...
- 36.2k
4
votes
Beer having an aroma more like wine/champagne
Simple and IMHO best advice is to continue with the brewing/bottling process as normal. Nothing that has been written above indicates any immediate problem. I would advise not so much opening and ...
- 5,626
3
votes
About IPA maturation schedule
Totally possible. It's all about the style, equipment, and mostly how much yeast.
A standard beer with low ester requirement can be fermented, fined and carbonated in litterally a matter of hours ...
- 18.4k
3
votes
Accepted
Wet cloth or dirty cloth smell
One thought I have is it's due to incomplete fermentation. Cold crashing a beer after a week will not necessarily make the best beer. Try leaving it in primary for 3 weeks and see if it improves.
- 33.3k
2
votes
What is the wine maturation stage that occurs just after bottling?
Aging in the carboy or demijohn or whatever is called bulk aging.
Once it's bottled, it's called bottle aging.
As you have noticed, it's different, and primarily results from the volume of the ...
- 975
2
votes
Accepted
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 ...
- 18.4k
2
votes
Beer gushing at day 5 of bottling: Bottle bombs?
Never had bottle bombs, but what I would do is the following: refrigerate all bottles, and carefully open and re-cap each one.
You release the extra pressure, when opening the bottle and will stop ...
- 628
1
vote
Beer having an aroma more like wine/champagne
That's only aroma, how it smells. You are lucky. It could also smell sulphury, which does not in itself indicate a problem, but in that case it could be that the yeast had not had enough nutrients.
...
- 3,565
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
- 11
1
vote
What is the wine maturation stage that occurs just after bottling?
When you bottle do you add a yeast inhibitor like Camden / Potassium Metabisulfide? Or do you allow bottle conditioning to produce some carbonation? Both methods for still or carbonated wine have an ...
- 18.4k
1
vote
Wet cloth or dirty cloth smell
As Denny Conn suggests in his response, the simple answer is to leave the beer on the yeast for longer.
During the secondary fermentation stage, the yeast is still working. part of this includes "...
- 2,050
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 ...
- 33.3k
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