Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Conditioning one week at room temp. and one week in fridge?

Reply
 
LinkBack Thread Tools
Old 03-24-2011, 01:53 PM   #1
kayfreed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Chapel Hill, North Carolina
Posts: 3
Default Conditioning one week at room temp. and one week in fridge?

Hey everyone,

I just brewed my second batch ever which is a Brewer's Best Imperial Nut Brown Ale. So far both the OG and FG were right on target. I transferred it to a carboy and currently it is sitting in my closet. I was just curious whether it would be effective to condition for one week at room temperature and then the second week transfer to my fridge so it can clear and for sediment to dissipate. Will I notice a major difference by splitting the process up and by putting the carboy in my fridge for a week? Thanks.

__________________
kayfreed is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:02 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,085
Liked 4634 Times on 4315 Posts
Likes Given: 57

Default

Yes.

Your fridge will get smaller.

__________________
GilaMinumBeer is online now
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:05 PM   #3
kayfreed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Chapel Hill, North Carolina
Posts: 3
Default

I am willing to make that sacrifice for a crisper beer haha.

__________________
kayfreed is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:07 PM   #4
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,852
Liked 1587 Times on 1200 Posts
Likes Given: 2880

Default

Conditioning stops in the fridge.

So you will preserve the unconditioned immature flavor of your beer.

I condition mine 6 weeks warm.

Clear beer that tastes 40% worse than it would after a few weeks warm is cutting your nose off despite your face.

__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is online now
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:11 PM   #5
kayfreed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Chapel Hill, North Carolina
Posts: 3
Default

Okay thank you for the info. Do you suggest conditioning a nut brown ale for that long? I was planning on letting it sit for 2 weeks but am certainly open for leaving it for longer. First time I have every conditioned, so all feedback is much appreciated.

__________________
kayfreed is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:23 PM   #6
kgraber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Houston, Tx
Posts: 119
Default

Quote:
Originally Posted by kayfreed View Post
Okay thank you for the info. Do you suggest conditioning a nut brown ale for that long? I was planning on letting it sit for 2 weeks but am certainly open for leaving it for longer. First time I have every conditioned, so all feedback is much appreciated.
I've got a brown ale that's been conditioning for a little over 2 weeks now and it's till not fully carbonated. I opened one last night and it still has a ways to go.
__________________
kgraber is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:42 PM   #7
Hex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Granite Bay, CA
Posts: 1,042
Liked 19 Times on 19 Posts
Likes Given: 23

Default

Cheezy's correct. I primary all my ales for 3 weeks 64-69f, secondary for a month 50-60f, dry hop in secondary for an extra week 50-60f, bottle condition 70-80f for three more weeks. That's 11 weeks before it is a good, right, bright beer that I can serve anyone and feel proud.

__________________
Hex is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:59 PM   #8
brewit2it
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Glendora, CA
Posts: 845
Liked 15 Times on 14 Posts
Likes Given: 7

Default

Quote:
Originally Posted by cheezydemon3 View Post
Conditioning stops in the fridge.

So you will preserve the unconditioned immature flavor of your beer.

I condition mine 6 weeks warm.

Clear beer that tastes 40% worse than it would after a few weeks warm is cutting your nose off despite your face.
The saying is actually cutting your nose of to spite your face.

But I agree it is better to do a longer conditioning at warm temps which you may or may not want to follow with cold conditioning depending on the type of beer he brewed. I usually go 3 weeks in primary for an ale.
__________________

See my cheap new Keezer Build Here:
http://www.homebrewtalk.com/f51/chea...keezer-224848/

Primary: 2 Row IPA
Second Primary: Kolsch-like ale

Keg 1: Blur Moon
Keg 2: Empty
Keg 3: Empty

Bottled: None

brewit2it is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 03:15 PM   #9
duckmanco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: VA
Posts: 702
Liked 22 Times on 22 Posts
Likes Given: 19

Default

For most ales, secondary-ing at all (i.e. transfer to carboy) is a general waste of time. I primary for 4 weeks, bottle, then bottle condition at 70 for 2 weeks, taste one hoping its ready, and then usually wait the last week out (3 weeks in bottles at 70 degrees) and then chill them for 2 days and enjoy.

3-4 week primary for ales and skip the secondary all together, not needed IMO and the opinion of many on this board.

__________________
duckmanco is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 03:23 PM   #10
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,852
Liked 1587 Times on 1200 Posts
Likes Given: 2880

Default

Quote:
Originally Posted by brewit2it View Post
The saying is actually cutting your nose of to spite your face.

But I agree it is better to do a longer conditioning at warm temps which you may or may not want to follow with cold conditioning depending on the type of beer he brewed. I usually go 3 weeks in primary for an ale.
Lol.

I appreciate the correction, and I respect whatever is proper.
__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Storing Ales- Room Temp or Fridge? smata67 Beginners Beer Brewing Forum 4 08-01-2010 11:25 PM
Difference between cold / Room temp conditioning Jmiltime Beginners Beer Brewing Forum 6 12-08-2009 10:09 PM
Raising Temp after week 3 likes2brew Beginners Beer Brewing Forum 2 10-24-2009 03:36 AM
Conditioning: room temp vs refridgerator caesius Beginners Beer Brewing Forum 2 04-06-2009 11:44 AM
Problem with first batch after a week of conditioning sinoth Beginners Beer Brewing Forum 4 08-06-2008 12:50 PM