That is some good points as well.
Wow do I learn a lot.
I love the fact that so often there is no one answer... At first it troubled me... but now I am loving it!
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Jason
BOTTLED / DRINKING
Mad-Elf Inspiration, Graff
SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}
That's the thing about home brewing... there are often 16 different ways people do something and most of them are right.
+1 on that
Thanks, Cheshire. It's good to hear some one relay actual experience as opposed to conjecture/theory. Thanks, cimirie. Consistency is a good point that I hadn't seen mentioned before. And thanks jalgayer for the OP! This is a good thread.
In my (albeit somewhat limited) experience, I've found that bulk aging (either primary only or primary/secondary) conditions the beer faster than bottle conditioning. Meaning a beer that I have 2 weeks in the fermenter and 5 weeks in the bottle tastes greener than a beer that I had 4 weeks in the fermenter and 3 weeks in the bottle, even though both beers are 6 weeks old at the time of tasting.
You been drinking for St Patty's Day Cat? 2+5 = 7 & 3+4 = 7 so what's up with the 6.....
I just having fun...You have helped me so thanks and I say pretty sound advice here more time on yeast seems to make beer more mature...
__________________ Teufel Hunden Brewing Company
Primary - Apfelwein v2, JChrapewein, Light Scottish Ale, SW 420 v2, Devil Dog Ale Version 2
Secondary - OxiClean
Just Bottled - Jay's Irish Stout
On Deck - The Orginal Fat Tire
Planning - "Hail to the Chief -IIPA", "The Straw Berry Blonde"
NTBA - Wicked Ale
I think the only difference would be option C would not be as clear as the rest. Thats it! But, I have been, and will be again, wrong about many things. I would be interested to hear the results of your experiment, if you care to try it.
Potter1, did you try bottle conditioning and it didn't turn out good?
No, Bottle conditioned beer is fine, for really long aging beers (6 months to a year or more) it's the way to go. I've just found that leaving the beer either a) on the yeast cake in primary for a month, or b) racking into the secondary for an extended time have given me very good results. Little off flavors and VERY consistent bottle to bottle. But whatever you do, it's going to make some damn fine beer.
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Primary 1 Traditional Porter
Primary 2 Kentucky Common
Primary 3 air
Primary 4 Air
Secondary 1 air
2 air
3 air
4 air
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Fall Amber, Sparkling Cider, Cream Soda, Gum Bleeder II, Dunkel
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I didn't see anyone address the temperature issue. I typically store my ales between 60 and 68 until I am ready to bottle and then I cold crash for 3 days at 35. This gives me a clearer beer. I also use a secondary after 4-6 weeks in the primary. I do so mainly because I only have one primary and don't want to tie it up for 3 or 4 months.
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