Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > How long to Bottle Condition?
Reply
 
LinkBack Thread Tools
Old 02-07-2008, 07:19 PM   #1
Jason Horlacher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Otterberg, Germany
Posts: 26
Default How long to Bottle Condition?

I have brewed 6-7 extract kits and they have all had a sharp metallic, over the top bitterness to them. Some have suggested it will disappear over time. I have 3-4 month old beers that I stored cool and cold, and still have the taste.

I do boil in aluminum--the SS kettle is on its way.
I have tried using Culligan water thinking it was a ph problem...no help there.
Going all grain in the next month.

So, How long are you supposed to wait?
Do you store cold/cool/warm?
Any other tips/tricks?

__________________
Jason Horlacher is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2008, 07:39 PM   #2
abracadabra
Feedback Score: 0 reviews
 
abracadabra's Avatar
Recipes 
 
Join Date: Dec 2006
Location: Newnan, Georgia
Posts: 1,925
Liked 6 Times on 6 Posts

Default

The general accepted rule of thumb is 1-2-3

1 week primary
2 weeks secondary
3 weeks in the bottle

__________________
Do what you like!
Brew what you like!
abracadabra is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2008, 09:40 PM   #3
loopmd
Feedback Score: 0 reviews
 
loopmd's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Omaha, Nebraska
Posts: 665
Liked 3 Times on 3 Posts

Default

I've had beers that tasted "green" up to 6 months and then after that, they were awesome. One other question, do you put your carboy anyplace that there is a lot of light?

Loop

__________________
loopmd is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2008, 09:42 PM   #4
TheJadedDog
AFK ATM
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TheJadedDog's Avatar
Recipes 
 
Join Date: Aug 2006
Location: People's Republic of Cambridge
Posts: 3,323
Liked 6 Times on 6 Posts

Default

Well, a metallic taste is different than over the top bitterness. Bitterness subsides with time but I am not sure what to tell you on the metallicness. What kind of aluminum pot are you using? That may very well be the problem.

__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter
TheJadedDog is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2008, 10:19 PM   #5
HBDrinker008
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 125
Default

I use an aluminum pot and have never had metallic issues.

__________________
HBDrinker008 is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2008, 05:12 AM   #6
Jason Horlacher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Otterberg, Germany
Posts: 26
Default

I thought 3 weeks to a month was long enough but I can hold on to them longer to see what happens.
My fermenters are plastice buckets...and they do not sit in direct sunlight...they do sit out in the open in a back room that is unheated.

__________________
Jason Horlacher is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2008, 06:42 AM   #7
FlyGuy
Feedback Score: 0 reviews
 
FlyGuy's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Calgary, Alberta
Posts: 3,618
Liked 136 Times on 42 Posts
Likes Given: 7

Default

The aluminum kettle is almost assuredly not the cause, especially if you are protecting the oxide layer (dull stuff) inside.

The phantom bitter-metallic off flavour is a wierd one that crops up from time to time, and I have yet to hear an explanation. It even got discussed in a fairly recent podcast by Jamil Zainasheff, and he said it has happened to him and was speculating wildly about the cause. I have not experienced it, but my brother in law has had it happen. It often just goes away as quick as it came. I would love to figure this one out. IIRC, I think Jamil was suggesting oxidation was the cause, although the explanation clearly didn't register with me because I can't repeat it.

__________________
Cheap 10 gal cooler MLT$3 AutosiphonAluminum Pot FAQEasy Steam Injection Mash SystemMake a Frozen Yeast Bank
Improving Stovetop Boiling Improving AG Efficiency
FlyGuy is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2008, 06:54 AM   #8
BarleyWater
Feedback Score: 0 reviews
 
BarleyWater's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,211
Liked 20 Times on 16 Posts
Likes Given: 1

Default

I've had it happen to me, but only on one batch that was a kit. I decided that it was from old LME in the kit that had possibly been oxidized. I have never had the problem since going AG, or even after kicking kits to the curb. I could never find a cause and eventually tossed it after about 8 months becuase I needed the bottles.

I don't think it was post brewing oxidation because it tasted like that at bottling, still tasted that way after carbing up, and still after months, that's why I thought maybe old extract in the kits, but if Jamil has the problem, that's probably not it either, since I doubt he's making many kits using LME.

__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com
BarleyWater is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2008, 02:58 AM   #9
Olive Drab
Feedback Score: 3 reviews
Recipes 
 
Join Date: Dec 2007
Location: , Virginia/Various 3rd world shitholes
Posts: 253
Liked 2 Times on 2 Posts
Likes Given: 5

Default

liquid or dry malt? liquid may be causing it if its from a can.
I notice my harsh bitterness in some beers usually goes away after 6 weeks from the boil.

__________________
Olive Drab is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2008, 01:37 AM   #10
alison200699
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 3
Default

Quote:
Originally Posted by Jason Horlacher View Post
I have brewed 6-7 extract kits and they have all had a sharp metallic, over the top bitterness to them. Some have suggested it will disappear over time. I have 3-4 month old beers that I stored cool and cold, and still have the taste.

I do boil in aluminum--the SS kettle is on its way.
I have tried using Culligan water thinking it was a ph problem...no help there.
Going all grain in the next month.

So, How long are you supposed to wait?
Do you store cold/cool/warm?
Any other tips/tricks?
im not really sure about your asking but i can say u still like your beer go figure id find you on a beer website Talk later Alison
__________________
alison200699 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How long do you condition in kegs? ANd do you condition under pressure? fat x nub Bottling/Kegging 7 08-09-2008 01:33 AM
Too soon to drink - how long to bottle condition? schneemann Beginners Beer Brewing Forum 3 07-12-2008 12:42 PM
bottle condition or bulk condition for big belgians? SenorWanderer Bottling/Kegging 3 04-04-2008 07:34 PM
How long to bottle condition? delenda_est Bottling/Kegging 5 03-07-2007 02:13 PM
How long to bottle condition before going colder? jdcoffman Beginners Beer Brewing Forum 6 03-06-2007 05:22 PM



Newest Threads

LATEST SPONSOR DEALS