sportscrazed2
Well-Known Member
Is there a way to tell based on the depth of the sediment layer in bottles how carbed they are?
Sediment Depth as Indication of % carbed?
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Nope. Sediment is different in every cased, it's based on many factors, like the grain bill, whether or not you used a long primary or secondary, and the flocculation capacity of your yeast. And how good you were at racking to your bottling bucket.
I get very little sediment in most of my bottled anyway just by log primarying. Many beers I can nearly upending before getting that tiny bit in there.
Visual cues are always a poor way to judge. Since different variables affect things differently.
The yeast, she is a fickle beast.
That's why even krausen's are not a good judge of a beers fermentation. The same yeast in a different grainbill can have a totally different looking krausen.
Plus just because a beer is carbed, doesn't mean it still doesn't taste like butt and need a couple weeks.
I find it is best just to wait at least three weeks before even bothering to check them.
I get very little sediment in most of my bottled anyway just by log primarying. Many beers I can nearly upending before getting that tiny bit in there.
Visual cues are always a poor way to judge. Since different variables affect things differently.
The yeast, she is a fickle beast.
That's why even krausen's are not a good judge of a beers fermentation. The same yeast in a different grainbill can have a totally different looking krausen.
Plus just because a beer is carbed, doesn't mean it still doesn't taste like butt and need a couple weeks.
I find it is best just to wait at least three weeks before even bothering to check them.
sportscrazed2
Well-Known Member
I know visual cues aren't the best I just don't want to waste a bottle and find out it's not carbed. was hoping there was a way to compare it to a fully carbed bottle of another batch but I guess I can't do that
Ditto...to all of this. I still check a 12 oz @ 1 week, 2 weeks, etc, but it's never worth it until 3+. You figure I'd learn...
Then I would just wait it out. Heck since many times, especially with bigger beers, even 3 weeks isn't enough then waiting longer that that to start is fine as well.
I think flyangler once posited that for every 10 degrees in grav points above 1.050 he ads another week past the initial 3 weeks. So for a 1.060 he waits 4, 1.070, 5, etc.
For me, I'm not out to win a race, I don't care if my beer takes 3 weeks, or 8 weeks to be drinkable, so I don't try to do anything special. For the most part I brew relatively regularly, so I have a fairly deep pipeline, of stuff at all levels of maturation, from things bulk aging for 6 months or more, to stuff that I pitched yeast 2 weeks ago, to stuff that I bottled 3 weeks ago, to stuff I bottled over the summer. So I'm not necessarily rushing to drink everything I make. I wait 3 weeks minimum before trying ANYTHING I make these day...if it's ready, great, if it's not...back in the closet.
