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Old 02-16-2010, 04:49 AM   #11
amh0001
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For my first ten batches or so, I mis understood the whole "conditioning" phase. I had read that pretty much after ten or so days (with simple styles) that you beer was done fermenting. I would then bottle. This lead to many off flavors in my beer.

I now leave my beer in primary for 3 weeks and the taste is WAY better. Letting the beer condition allows time for the yeast to start breaking down off flavors and complex sugars. You want to do this in your carboy. When you bottle it, the yeast work very slowly under pressure.


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Old 02-16-2010, 05:24 AM   #12
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I do it because I am lazy.

But more seriously, the more I let the trub settle, the more beer that I can get into the bottle/keg without having floaties. More beer per batch = good. The beer also just seems more "done" when everything is settled and compacted properly rather than still having things floating around in it.

Any relations to the Sims family out of Farmington, NM?


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Old 02-16-2010, 05:43 AM   #13
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I find that bulk conditioning is faster than bottle conditioning. I've brewed the same beer twice and bottled after 2 weeks and it took a couple months in the bottle after carbonating before it really got good. Next time I brewed it I gave it 3 weeks in primary and 1 in secondary, and the beer was good as soon as it was carbonated. It was like the extra two weeks in bulk was equal to two months in the bottle.
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Old 02-16-2010, 06:36 AM   #14
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No relation to the sims family in Farmington,NM
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•Primary #1: Empty
•Primary #2: Empty
•Secondary: Empty
•Secondary: Empty
•Conditioning:
•Future: Robust Porter
•Future: Breakfast Stout
•Future: Imperial Pale Ale
•Future: Belgium Triple Ale
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Old 02-16-2010, 02:38 PM   #15
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Flatline summed up the carbonation aspect. About all I'll add is the extra time allows the beer to clear. With 4-5 weeks in the fermenter, I can go straight to the keg and not worry about sediment clogging the system.
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Old 02-16-2010, 02:44 PM   #16
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Quote:
Originally Posted by BierMuncher View Post
It's likely that what you perceived to be "fuller flavor" was simply a yeast-dense beer that had not completely attenuated and was still sweet from non-fermented sugars. Now that the beer is fermented and the sugars converted to alcohol, the beer is indeed thinner.

Almost every brewer will attest that tasting fully fermented and properly conditioned beer out of a secondary will yield disappointing (thin and flavorless) taste results.

Carbonation is a huge component of rounding out the flavor and mouthfeel profile. See the beer through and don't judge your product until it is "final".
Yep, +1 to this
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Old 02-16-2010, 06:05 PM   #17
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I brewed a Wit that was horrible every step of the way (no off flavors, just didn't taste like a Wit). Even at 5 days of keg carbonating, it wasn't very good. At day 8, it was carbed to the right level and it was a different beer. The correct carbonation level is very important. And don't give up on a beer

Eric


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