Ok, but its ok to do secondary and bottle conditioning at the same.time?. If I add a lot of prime sugar maybe bottle conditioning its going to be ready in a week. Or not?
Ok, but its ok to do secondary and bottle conditioning at the same.time?. If I add a lot of prime sugar maybe bottle conditioning its going to be ready in a week. Or not?
Ok, how.much sugar should I add for bottle conditioning?
If you do counterpression beer filling in a bottle, how much time before you can drink it?
+1 NB. Brewing can be a bit overwhelming without doing some reading up first.
When you say 5-6weeks to age, you mean in bottle conditioning or secondary fermentation?
The only way it's happening is if you brew something simple, make a starter, control ferm temps (raising slightly after day 5) and bottle after about a week. You'll still be undercarbed and the beer won't be awesome, but after 2 weeks in the bottle it would probably be "OK"...if you do everything right.
Looks to me a lot of you guys are missing the point (but giving great advice) he needs a beer in three weeks, he didn't ask how to make good beer. Yes, it can be done as recommended above. Use dry yeast maybe and get that thing huffing and puffing, raise temps to about 70-72 after three days and 75 after five and bottle at seven IF it's down to an expected gravity. The lower gravity the better and the use of a fast acting yeast (San Diego Super?). Might not be great beer, will be cloudy, but it will be beer.
That's kind of what I was saying. The only way to even possibly do it without bottle bombs is to brew something simple with a starter or very good dry yeast and proper ferm control, then bottle after a week or so and have about 2/3 carb after 2 weeks...which is acceptable but not ideal.
That's kind of what I was saying. The only way to even possibly do it without bottle bombs is to brew something simple with a starter or very good dry yeast and proper ferm control, then bottle after a week or so and have about 2/3 carb after 2 weeks...which is acceptable but not idea.
VladOfTrub said:If you're able to do it, here's another idea. In 10 days, rack the beer into another container. Then, chill it down close to 32 degrees. Let the beer rest for 3 days. The cold temps will drop out some of the stuff that aging settles out. Rack it off the goop. Then, force carb. The beer won't be as cloudy, nor as "green", as it would tend to be, if you were going the bottle and prime route.
bottlebomber said:I haven't read the thread, but you can absolutely move a bottle conditioned 1.050 beer in 3 weeks. 1 week in the fermenter with a large yeast pitch, 2 weeks in bottles plus a couple days in the fridge. Some of the things that happen in the fermenter will still happen in the bottle, while it is carbonating. It will be better at 6 weeks, but fine at 3.
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