stevehardt

Recipes 

Quick question....I realize the answer may vary depending on the type of beer

3 weeks in primary (hydo reading permitting), 3 weeks in the bottle at 70 degrees (some beers need longer)...

How long in the fridge after that?

Thanks for all the help!

BradleyBrew

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After three weeks I would place a few in the fridge for 3 or 4 days and crack one open and see where its at... If you like the carbonation level proceed with putting more in the fridge. If it a higher gravity and/or dark beer I would give them a few more weeks past the initial 3 weeks just because they tend to take a bit longer to carb properly.

prrriiide

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I don't put them in the fridge until ~24 hours prior to serving. Just leave them at room temp until you want them.

3 weeks in primary is the bare minimum IMO, and 3 weeks in bottles will probably get you a green-tasting flat beer for most styles. I'd plan on 4 weeks primary and 4-6 weeks carb-ing in the bottles before you refrigerate a bunch of them.

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It seemed like a good idea at the time...

RuffRider

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I find my beer tastes best after 4 days in the fridge. But, I've cracked them at 48 hours and they're still good.

I would leave them in the fridge a minimum of 48 hours before drinking.

BrewerBear

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Some of my beers I drink at room temperature or, only chilled in fridge for a couple of hours.

venquessa

Recipes 

Yea, me too. Though they are nicer after a good 24 hours. Some beers I leave out of the fridge to warm up a bit first as they are better off not at 2C, but more like 8C.

I'm wondering what the experienced brewers say about what refrigeration does for normal beer (excluding lagers).

Is it just CO2 absorption or is there other stuff to consider, like maybe knocking out any remaining active yeast in the solution causing them to settle out?

CO2 absorption I'm sure will happen fairly quickly as the beer cools. I know that putting a plastic bottle that taps with a high pitch "ping", when put in the fridge for 4 hours actually feels flat and has virtually no pressure left. This would be due to the Co2 being absorbed into the beer by that stage. The same batch, a bottle opened at 8C had instant fizz and head.... after fridge, it looked flat until poured vigorously (or shaken). Supporting the CO2 absorption theory.

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Paul
UK (Northern Ireland)
Brew Log: http://www.campbell-multimedia.co.uk/wordpress/

BamaRooster

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I do not know the science but I can say last night cracked open a brown ale that has been in the fridge for 2.5 months. It was a noticeably different beer than it was 2.5 months ago. So it would seems something is still going on chemically, even thought it is in the fridge.

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wait....what do you mean all the beer is gone!

Home Brew Beer Guy

unionrdr

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Everything works if ya let it-Roady(meatloaf)

geneb

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Depends on when I need the beer.. If I don't need it until the next day, 24 hours minimum. If I'm thirsty now, 30 minutes in the freezer.

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Overmountain Brewers

Planning: 90 Minute IPA, Mango Sour, Bavarian Hefeweizen
Fermenting: Apfelwein, Chamomile Lavendar Rye
Conditioning:
Drinking: Bavarian Hefeweizen, Apfelwein, Double Chocolate Breakfast Stout II, Wee Heavy, Lightly Smoked Porter II
Aging: Double Chocolate Breakfast Stout (3 left)

stevehardt

Recipes 

thanks everyone...once again the members of this forum have kept me from doing something stupid