Hey folks, I have brewed a ton of batches using my current schedule and things have (generally) turned out very well in the end with some very drinkable and delicious beer.
As we all know, homebrewing is art that one never masters. As such, I am asking for feedback on my fermentation schedule and see what you folks think! I call it my one-two-three method!
Primary Fermentation - One Week:
Wort is placed in primary fermentation and carefully kept at 66-68F for a period of one week. During this week, after airlock activity as subsided, I take gravity readings and allow them to stabilize for at least three days before transferring to secondary fermentation (may go beyond 7 days if gravity is still falling).
Secondary Fermentation - Two Weeks:
Same temperature, this fermentation's SG is only periodically monitored to watch for any gravity changes. Samples are also taken every few days to see how the flavors evolve and to see how well the beer is clearing up. After two weeks, I bottle.
Bottle Conditioning:
Three weeks, opening one 12oz beer per week to monitor carbonation and flavor. I usually stretch this out to four or five weeks if I have a higher gravity beer.
Currently I have no problems with this method, just wanted to see what you all think and see sort of where I stand with other methods.
As we all know, homebrewing is art that one never masters. As such, I am asking for feedback on my fermentation schedule and see what you folks think! I call it my one-two-three method!
Primary Fermentation - One Week:
Wort is placed in primary fermentation and carefully kept at 66-68F for a period of one week. During this week, after airlock activity as subsided, I take gravity readings and allow them to stabilize for at least three days before transferring to secondary fermentation (may go beyond 7 days if gravity is still falling).
Secondary Fermentation - Two Weeks:
Same temperature, this fermentation's SG is only periodically monitored to watch for any gravity changes. Samples are also taken every few days to see how the flavors evolve and to see how well the beer is clearing up. After two weeks, I bottle.
Bottle Conditioning:
Three weeks, opening one 12oz beer per week to monitor carbonation and flavor. I usually stretch this out to four or five weeks if I have a higher gravity beer.
Currently I have no problems with this method, just wanted to see what you all think and see sort of where I stand with other methods.
