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Old 04-27-2009, 01:39 AM   #1
GregBrews88
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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?

 
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Old 04-27-2009, 02:08 AM   #2
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Look for bubbles. If it has been a number of weeks you should have some carbonization by now. Why not open one and check it out.
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Old 04-27-2009, 02:08 AM   #3
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There are no visible signs of carbonation that I've ever seen. At 1 week it's likely you have a fair amount of carbonation already. I usually try my first 12 oz bottle at 1 week, then another at 12 days or so. Carbonation seems to peak at 3 weeks but it's still good before that too.
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Old 04-27-2009, 02:09 AM   #4
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Give it two more weeks. Patience is the one b!tch of homebrewing... that and clean-up. You won't see anything real obvious when they're carbonated. Maybe some yeast will start to settle on the bottom, but that doesn't necessarily mean it's carbed.
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Old 04-27-2009, 02:39 AM   #5
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For many styles, you can check the clarity of the beer by holding the bottle up to a light. Usually you'll see the neck clear first, and then the rest as the yeast settle during the final carbonation/fermentation. If the first bottle you try isn't carbonated, rouse the yeast in each bottle and let them sit for another 5-7 days.

 
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Old 04-27-2009, 08:23 PM   #6
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I've never had a batch bottle condition properly before 3 weeks. Even then it still might taste green, so give it another week or two at least.
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Old 04-29-2009, 01:26 AM   #7
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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)

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Old 05-19-2009, 01:15 AM   #8
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What the hell is the point of that color/odor wheel thing? I may just be dumb, but what the hell is the point of that?????

 
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Old 05-19-2009, 01:55 AM   #9
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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.
http://www.google.com/search?hl=en&safe=off&rls=com.microsoft:en-us&ei=vBUSSvOCLaXosgPOjIjdDQ&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=beer+flavor+wheel&spell=1
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Old 05-19-2009, 01:59 AM   #10
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Quote:
Originally Posted by Conroe View Post
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)
You know, the owner's manual for my car doesn't say anything about your arm getting wet while you drive anywhere in the troubleshooting section. But experience has taught me to roll up my fukin window when it is raining!

To the OP, listen to the experience here and let your beer condition in the bottle for a minimum of three weeks before expecting great things. Will it have any carbonation at 1 week? Probably. Will it be at its peak? NO. Be patient and you will be rewarded with a better product.
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