humann_brewing

Recipes 

nothing new to say expect "it depends" but your taste buds are the solution. Try opening one after a week, then 2, then 3.

I opened 1 to sample on my latest batch after a week and it was great.

dmichaell

Recipes 

Everyone says (and I read in the books) 2-3 weeks for carbonation. I just bottled today and am leaving for 8 weeks in about a week, so my beer would be sitting at room temp for around 9 weeks. Is that going to hurt it? I could have my wife shove it in the fridge in a couple weeks, but I don't like bothering her with my beer making. She cleans up after me enough....

Thanks,
Dave

Yooper

Recipes 

No, that's fine. I leave my beers at room temperature (well, often cellar temperature if I feel like hauling them to the basement) for weeks and weeks and it's fine.

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Revvy

Recipes 

Nope it will be fine. I bottled a batch just before heart surgery and lord knows when I'll actually get to drink it. Probably after it's been in the bottle for as long as yours. I've had bottles stored at room temp for a couple years that were fine. In fact I wouldn't be surprised if I don't still have a few bottles tucked in a closet that might be 5 or more years old.

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The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

nicktay

Recipes 

Hi,

I have a amber ale I've been conditioning for about a week in a 6 gallon carboy. I plan to give it one to two more weeks before bottling in growlers. Should I be letting it sit for about two weeks in the growlers to carbonate? I wanted to condition, then bottle so I wouldn't have too much sediment on the bottom of my growlers.

Best

Revvy

Recipes 

Um, you don't want to bottle in growlers, they aren't meant to hold the pressure of bottle carbing/conditioning...there's a thorough explanation of why you shouldn't, here.

__________________

The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

NordeastBrewer77

Recipes 

listen to Revvy, you don't wanna try to bottle condition in a growler. at best the top will give and beer will gush out, at worst, "BOOM" growlergrenade!

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Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

djbradle

Recipes 

After about 3+ weeks is it cool to go from the upper floors to the cellar for temps in the 50's rather than the fridge?

I had a chimay red the other day that gushed considerably on me when it came from cellar temps and maybe being in the fridge for a bit would have helped.

holychicken

Recipes 

I have always brewed beers that were anywhere from 4-6% ABV. Mine would be carbonated within a week if stored at room temp. But I would usually let them sit another few weeks to age a bit.

However, I recently brewed a Belgian dark strong ale that is 10.25% and when I went to bottle, I realized had no priming sugar. I looked up the conversion to table sugar and used about 3.25 oz for 4.5 gallons of beer.

I opened a beer after a week, it did a little ffttt, but was very flat.

So it is my first time brewing a very strong beer and my first time using table sugar. Really, what I need is for someone who isn't me (or SWMBO) to tell me RDWHAHB. Although, I have no ready homebrews right now.

Michaelabuys

Recipes 

One of the reasons most people think home brew taste like crap is because it not left for long enough in bottles. Leave you home brew for at least one month. you will see a much better head retention it have and the bear will taste much better, but do not take my word for this next time you make beer open on after one week another after 2 weeks so on and so on you will see it get better with age. I am making some lager now and I am going to leave it for 6 months. the think is home brew is about making beer better than what you can buy not just making some crap to say I have made my own beer...