kendrid

Recipes 

Dennis - I know I rushed this first batch. I am slowing down for my second batch since I'll have this amber (and store bought) to tide me over.

I know my beer is far from done but there is such a huge difference in taste between the 70 degree conditioned beer vs the 60 degree beer that it seems like if I left it in that 70 degree closet for 5-6 weeks it would be better than the same beer in the basement after 5-6 weeks. I guess I could do an experiment and leave that one case in the basement and see how it compares to the closet beer after 4/5/6 weeks. I am interested to know if maybe the 60 degree beer will catch up to the 70 degree beer after x weeks. I figured maybe someone had done this experiment already.

ChickenSoop

Recipes 

What I'm beginning to suspect is 4 weeks in primary, 2 weeks in secondary, and 8 weeks bottle conditioning will give you good beer, what .... maybe 90% of the time on a typical brew?

Never tried this schedule yet ... That just seems to be the common consensus, and where I'm headed.

The written kit instructions are crap.

kendrid

Recipes 

I really wonder why all of the kits are written "wrong". I'd think they would get more business if they taught new brewers how to properly age their beers.

nakros

Recipes 

I doubt the kits turn many new brewers off. Those who are looking for "ok" beer, are getting it with the kit instructions. Those who are looking for tastier beers after being unimpressed with the kit instructions are coming here to hear the voice of experience and to learn how to tweak their kits/recipes to their own tastes.

Dennis1979

Recipes 

Yeah, I think it will definitely take longer at 60 degrees because your yeast is going to get sleepy and work much slower. The 60 degree beer is greener than the 70 degree beer, and green beer is unimpressive, I can vouch for that. Living in Houston, I don't have any 2 places with different temps so I only get the closet at whatever temp, average is probably low 70's. Now what the cellar would be good for is a place to store your beer after it has finished conditioning and before you get it inthe fridge. I think it would be better to store it in a cooler location after its done.

Dennis

__________________
Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn

Dennis1979

Recipes 

That is certainly a schedule that will give you good beer. If you wanted to shorten that, I would say 3 weeks in primary, 1 week in secondary and 6 weeks conditioning will still put you in good shape. Most beers, but not all, will be in drinking condition by then, I believe (remember I'm still a noob).

I started drinking the dutch style ale at 6 weeks and it was delicious. But it has definitely improved beyond that with extra time in the closet. If I was making it for a party or something I would have no problem serving it at 6 weeks conditioned. The brown ale on the other hand was not ready at 6. I'm not sure why, maybe because it is primed with brown sugar????? But 2 more weeks and it was so good I wanted to kick my dog.

Dennis

__________________
Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn

Dennis1979

Recipes 

On my first batch I was simply following the instructions given by my LHBS. I still get my ingredients there but don't take their advice as gospel. I have found that it's best to post your questions here and see what advice you get. I have learned a ton from this website and it is often contradictory to what the LHBS says. I suspect they, the kit makers and LHBS's, want you to get done ASAP so you will start another brew and buy some more stuff, but I agree that in the long run it seems like it would only turn customers away. Or at least they are going to go elsewhere for advice.

Dennis

__________________
Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn

Talloak

Recipes 

The most common schedule is 1-2-3. 1 week in primary, 2 weeks in secondary, and 3 weeks in bottles, usually followed by another 1 week in the fridge.

Not saying 4 -2 - 8 is wrong or anything. But 4 weeks in primary seems like a helluva long time for an ale. My fermentation is usually done (confirmed by hydrometer, not counting bubbles) within 5-6 days, even with re-hydrated dry yeast. Then I get that puppy off that mess of dead yeast cells and into a nice clean secondary for 2 weeks or so. Keep in mind some beers don't require a secondary at all, and some people have sworn off the secondary entirely and produce excellent beer still.

The 8 weeks bottle conditioning is great for most beers, if you can wait that long, but some beers may 'peak' sooner than that, depending on your personal tastes.

__________________
'Allow 6-8 weeks for delivery'

Thinking about: California Common, Fat Squirrel Clone
Fermenting: Greenbelt Pale Ale
Conditioning:
Aging: Strong Scotch Ale, Robust Porter
Drinking: Saison

Grinder12000

Recipes 

4 weeks is . . . ok . . it is long but not wrong. I go 2-1-3. And love new beer. Heck I think once beer gets a few months old it starts to lose it's sparkle. Plus - I just make better beer then I did months ago LOL

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)