i'm still struggling with this. it took my porter 2 months of keg aging to become tasty. it was drinkable after 3 weeks in the keg, but wasn't close to great until after 2 months.
i make starters, but have no stir plate. is it really just about more yeast?
But, Yuri, I bottle condition my beer! Well, my friend, you have to wait an extra 2-3 weeks. There's no getting around that. Yeast work slowly when under pressure in an alcoholic environment. Patience is still a virtue..
I just started kegging. I still bottle half of all my batches. The bottles are better long before the kegs.
I'm an excellent bottler. I can carb mid gravity beers in three days. To do that in a keg may require shaking back up the sediment. C02 from bottle conditioning comes from within the beer. In a keg it comes forced in from the top. C02 will stay in suspension in a bottle under pressure. It will take time or agitation to go into suspension in a keg. Lower temperatures help in the kegs but is not as effective as bottle conditioning can be (agitation is the only way to beat it.).
A bottle is much smaller. Sediment will settle on the bottom faster. Cooler kegging temps assistant sedimentation but a keg is so much bigger that when compared with my fast bottle carb times the storage temp is irrelevant.
My kegs have took three times as long as my bottles to get as good. I need to become an expert kegger.
My Hefe was (almost) an exception and the above explains why.
I ask this because I made a 10 gallon batch a couple of weeks ago of an amber. After fermentation I kegged 5 gallons and forced carbed. The other 5 gallons I dry hopped. After a week in the keg the first 5 gallons tasted green but after another week the caramel notes really started to come through on the pallet and nose. I figured the dry hopped beer would show these caramel notes as soon as it was carbed but I had to let it sit at least 2 weeks after carbonation to get the caramel notes on it.
Read entire thread, Great job Yuri. I am not going to rib you about the Budweiser comment around post 145, as I have tried a Pabst Blue Ribbon last night and really enjoyed the dang thing. My new son in law has turned me on to so many great beers, he always has Pabst in the fridge (reminds him of his college days). I rib him all of the time, because he is not afraid of spending 5 bucks on a good beer (Hobgoblin or the like). I am going to try another one tonight to test my taste buds when I get home after work.
Thread is great, I was looking for a cheap way to control fermentation temps, to test if it is worth the effort. I see that everyone here agrees it IS important. I have never done it in my 6 years of HBing (still learning). Thank you for that one. I will always use a secondary, just the way I am set up. I am like the post around 90 or so, I use the "Keep Everything Full Method." People always have me bring the beer, everyone else has the briskets and side dishes....I am asked to please bring Home Brew...Now I have learned that when someone wants my brew for a party I can turn one in a few weeks, Thanks for that one! Lastly Thanks for bringing to my attention, my stupidity...Have a stir plate, didn't plan my brew session, sprinkled 4 month old Notingham, 20 hours later sprinkled Nother Notinham.... Should have used the dang Stir Plate!
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If I had a nickel for every beer I drank....I would be retired already.
Read entire thread, Great job Yuri. I am not going to rib you about the Budweiser comment around post 145, as I have tried a Pabst Blue Ribbon last night and really enjoyed the dang thing. My new son in law has turned me on to so many great beers, he always has Pabst in the fridge (reminds him of his college days). I rib him all of the time, because he is not afraid of spending 5 bucks on a good beer (Hobgoblin or the like). I am going to try another one tonight to test my taste buds when I get home after work.
Thread is great, I was looking for a cheap way to control fermentation temps, to test if it is worth the effort. I see that everyone here agrees it IS important. I have never done it in my 6 years of HBing (still learning). Thank you for that one. I will always use a secondary, just the way I am set up. I am like the post around 90 or so, I use the "Keep Everything Full Method." People always have me bring the beer, everyone else has the briskets and side dishes....I am asked to please bring Home Brew...Now I have learned that when someone wants my brew for a party I can turn one in a few weeks, Thanks for that one! Lastly Thanks for bringing to my attention, my stupidity...Have a stir plate, didn't plan my brew session, sprinkled 4 month old Notingham, 20 hours later sprinkled Nother Notinham.... Should have used the dang Stir Plate!
Check that Nottingham against some of the "New Nottingham" threads around here. We have been struggling with a 72 hour start time on Nottingham lately. It is something to do with them changing the date printing method on their packaging, causing air to penetrate the package and kill off a significant portion of the yeast. Check it out, and make sure you have enough head room at 72 hours...
I thought I'd toss in there that one of the guys in our homebrew club brought a brown ale to our Tuesday night meeting a couple months ago that he had brewed the previous Sunday. Not Sunday a week and half before, Sunday 2 days prior! It was a simple brown ale recipe pitched directly on the yeast cake of another brown ale, so fermentation took off immediately. He pulled a sample from his fermenter and force-carbed it Tuesday evening before the meeting. If he hadn't told us its age we never would have guessed! It was certainly young and probably was much better about two weeks later, but it was a perfectly good homebrewed beer that was only two days old.
Thread is great, I was looking for a cheap way to control fermentation temps, to test if it is worth the effort. I see that everyone here agrees it IS important. I have never done it in my 6 years of HBing (still learning). Thank you for that one. I will always use a secondary, just the way I am set up. I am like the post around 90 or so, I use the "Keep Everything Full Method." People always have me bring the beer, everyone else has the briskets and side dishes....I am asked to please bring Home Brew...Now I have learned that when someone wants my brew for a party I can turn one in a few weeks, Thanks for that one! Lastly Thanks for bringing to my attention, my stupidity...Have a stir plate, didn't plan my brew session, sprinkled 4 month old Notingham, 20 hours later sprinkled Nother Notinham.... Should have used the dang Stir Plate!
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