bretrichter

Recipes 

So If done alot of reading, but have some simple questions. I will list not process as far as I understand it, and please let me know if I am mistaking:

my main focus is not moving beer unless needed, and sanitation.

1) Primary fermenter - 1 or 2 weeks? (depending on gravity reading)

2) secondary fermenter - 1 week ( not needed, but better tasting beer is good)

3) adding priming sugar - add to secondary fermenter to get ready for bottling

4) bottle the beers - let sit at same fermentation temp for a week.

5) store bottles in fridge - time frame?

6) drink up!

please let me know if i understand the process. little confused as if I need to move from secondary fermenter to another container before adding priming sugar.

naiek

Recipes 

2 - secondary =/= better tasting beer
3 - add priming sugar solution (water, sugar - boiled and cooled) to bottling bucket and rack beer into that
4 - let sit at room temp 2-3 weeks
5 - till cold
6 - repeat

homebrewdad

Recipes 

1 - 3 weeks

2 - I secondary everything, but not for taste. I do it to get less trub when bottling, and to free up myprimary for the next batch

3 - boil priming sugar in 2 cups of water, dump in bottling bucket. Rack beer on top of said solution. Bottle. Bottling without a bottling bucket (kind with a spigot, attach hose with bottling wand) is a huge PITA.

4 - let most beers sit at 70 degrees for three weeks

5 - chill for 1-2 days (some guys push for up to two weeks chilled, I haven't seen the need for this)

6 - correct

__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: Yorkshire square brown ale
Bottled: Belgian golden strong ale, Yorkshire square brown ale, Leffe Blonde clone, imperial nut brown ale

progmac

Recipes 

try to not think in terms of the process. think of finding a process. homebrewdad lists a good one.

if we have to talk about the process (to create and bottle beer without post-ferment flavor/hop additions), it would be something like

0 - brewer produces wort
1 - wort ferments, creating flat beer
2 - yeast drops
3 - sugar added
4 - beer + priming sugar put in bottles and capped within a couple hours of being mixed
5 - yeast in beer ferment sugar addition in sealed environment, create CO2 in beer
6 - human drinks bubbly beer

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на здравје!

AmandaK

Recipes 

1) Primary fermenter - 1 or 2 weeks? (depending on gravity reading)
Depends on the gravity/recipe of the beer. Let your hydometer be your guide.
2) secondary fermenter - 1 week ( not needed, but better tasting beer is good)
Secondaries are not necessary. I haven't used one except for lagering/months of aging/fruit.
3) adding priming sugar - add to secondary fermenter to get ready for bottling
Get a bottling bucket. Add priming sugar to bucket, then transfer on top of that.
4) bottle the beers - let sit at same fermentation temp for a week.
3 weeks is better
5) store bottles in fridge - time frame?
2 days before you want to drink.
6) drink up!

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider