Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > how long should I leave beer after bottling?
Reply
 
LinkBack Thread Tools
Old 07-09-2012, 05:50 PM   #11
DMartin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Hagerstown, Maryland
Posts: 262
Liked 8 Times on 8 Posts

Default

As I'm reading this first post, I'm thinking,

"3 weeks at 70 degrees minimum to carb up, that's what Revvy says. Hmm, isn't Revvy always telling the story about his Belgian Strong that took 3 months?"

Then I get to the third post...

__________________
DMartin is offline
cml21 Likes This 
Reply With Quote Quick reply to this message
Old 07-09-2012, 06:06 PM   #12
ncbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: New Bern, NC
Posts: 904
Liked 53 Times on 45 Posts
Likes Given: 28

Default

Quote:
Originally Posted by goblinbrewer View Post
It was my girlfriends older sister who does a bit of home brewing herself. Thanks every one! I didn't even .know there was a specific amount of suger needed for carbing up! I always just used a small suger spoon in each bottle! Will defiantly be carbing up properly next time!
If you're using about a teaspoon of cane sugar per 12 oz bottle, you might have bottle bombs - could be hazardous. I'd like to hear some other opinions, but I would release the pressure in the bottles, wait for the priming sugar to ferment, and then re-prime in the bottles with the right amount of sugar. Some of the old guidelines called for 1/2 level teaspoon per 12 oz bottle.
__________________
ncbrewer is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 08:37 PM   #13
y6y6y6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: San Diego, California
Posts: 41
Liked 7 Times on 7 Posts
Likes Given: 1

Default

3-4 weeks before it's ready is a good rule of thumb.

But it's beer already. And it's your beer. And you'll learn by experimenting. Don't be afraid to chill and open some early to see how the process goes. Sure, you'll go through the beer faster, but why is that a problem?

__________________
y6y6y6 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 10:36 PM   #14
KeyWestBrewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2012
Location: Key West, Florida
Posts: 5,162
Liked 453 Times on 365 Posts
Likes Given: 541

Default

Save yourself a lot of hassle in the future and just prime the whole batch in the bottling bucket. Its usually a 1/2 cup(4oz) of sugar give or take a quarter oz.

__________________

EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/cascades-key-west-333466/

Primary : Mosaic Cream ale
Primary : Simcoe Cream Ale
Primary : Soon to be filled
On Tap : French Oak Muddy Waters Bourbon Chocolate Stout, Edicion Regionales Inglaterra

*Member: The HBT Sweaty Fat Guys Cigar club

KeyWestBrewing is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools