Originally Posted by punkrawkgeek
Really depends on if they turn the heat on upstairs... I'll give it a week. Test. And go from there. I wanna try a bottle. We'll see how it goes! Crossing fingers. Heh.
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I know it's difficult when you first start brewing. But here's some sound advice: In the interim, considering brewing something else instead of obsessing over the bottle.
If you build up a steady stream, you won't be so antsy for them to finish.
Brewing takes time and patience, you will learn this. We all have.
Imagine brewing a barley wine or sour that takes a minimum of a year to develop.
I have pear cider and apple wine that I've let age for well over a year now. They're still sitting in kegs in the basement.
I'm going to start brewing sours and barley wines here soon too. I plan on brewing one once every few months. I have (7) five gallon sankey kegs that I plan on putting them in for long term bulk aging.
Another thing is consider Kegging. It'll carb up much faster. You can also look into fermenting under pressure, so that you can carb the beer up while it ferments.