GregBrews88
Member
My first batch has been conditioning in bottles for a week now, should there be any visible signs of carbonation or should it still appear flat because it is sealed in the bottle?
Sometimes I can see the beer clear as the yeast slowly goes to the bottom. The beer is carbed before it clears. Most of mine carb in under a week.
Green is a vague term and most of what it refers to should be gone before bottling anyway. It's so vague it's like saying you don't know why it tastes that way and simply blaming the age of the beer. I'm looking at a guide to off flavors I just can't find green. Green apple maybe? (sour/acidic)
The Beer Flavor Wheel was developed in the 1970s by Morten Meilgaard. It was subsequently jointly adopted as the flavor analysis standard by the European Brewery Convention, the American Society of Brewing Chemists, and the Master Brewers Association of the Americas.
I am also sure it was developed to assist in identifying flavors of properly fermented and conditioned beers. It was never meant to identify "green" beer nor partially fermented wort for that matter.
Green is a vague term and most of what it refers to should be gone before bottling anyway. It's so vague it's like saying you don't know why it tastes that way and simply blaming the age of the beer.
I'm not sugesting cooking beer, just keeping it comfortable. I'm quite comfortable up to 85f and think beer is too. Long term storage is out of the question. Most beer is not meant to be aged anyway.Randy Mosher said:"All the process of aging in beer are accelerated by heat."
Michael Jackson said:If you see a beer, do it a favor, and drink it. Beer was not meant to age
Originally Posted by Michael Jackson
If you see a beer, do it a favor, and drink it. Beer was not meant to age
Bottle conditioning--the practice of leaving live yeast in the beer when it is bottled--also makes beers good candidates for aging, since the yeast continues to develop the beers over time.
Aging and cellaring beer has grown very popular in the United States in perhaps the past ten years or so. Many good American beer bars now carry a few aged beers. The Map Room in Chicago, Brickskeller in Washington, D.C., Falling Rock Taphouse in Denver, Max's on Broadway in Baltimore and the Toronado in San Francisco usually have more than a handful, with about 50 or more at last count on the menu at the Brickskeller. There are a number of other places with good vintage selections.
Ravvy I think if we could talk over a few homebrews we probably could come to agreement. I think we agree on more than you think. I have a different process and it works for me. I can go form grain to glass in about a month and so do many of the pros producing the same kinds of beer.
Ravvy I think if we could talk over a few homebrews we probably could come to agreement. I think we agree on more than you think. I have a different process and it works for me. I can go form grain to glass in about a month and so do many of the pros producing the same kinds of beer.
Since this thread has already been necro'd, what the hell...
Yeah, pretty much reading this made me sure there's nothing wrong with my first batch (started last saturday, now transferred from the primary fermenter into another vessel) since it tastes okay, but feels quite flat (no siff Sherlock, eh?).
Anyway I'm wondering - I'm using 5l plastic flasks for the brewing (like this: https://picasaweb.google.com/gandalf.pk/Batch1Homebrew#5585765369578832738). I'm wondering whether it's gonna carb at all in a bottle like this - I can't imagine much pressure getting built up in there. Obviously I've replaced the airlock with a proper cap. Has anyone successfully tried "conditioning" (priming, carbing, whatever) his beer in a bottle like that? I'm not planning to bottle it (it's only 2 litres anyway).
(Those pesky students who can't spare £10 for a pack of bottles, caps and a capper, eh?)
Green is a vague term
so I really wanted it ready, but I'd rather have good beer!
What's everyone's opinion on my situation?
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