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Old 05-20-2010, 07:12 PM   #1
beermonster1985
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is it possible to condition in the bottle so as to free up my fermentor, so the beer finishes fermenting and bottle a couple of days later, then leave for month or so or will it not improve in the bottle???

 
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Old 05-20-2010, 07:13 PM   #2
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How long has it been fermenting and is it done?
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Old 05-20-2010, 07:20 PM   #3
beermonster1985
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its finished fermenting by maybe 3 days, the hydro aint moved and its on the target fg

 
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Old 05-20-2010, 07:32 PM   #4
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As long as the hydro readings aren't moving and the beer has reached the target FG, you're good to go. You can bottle at anytime as long as you know for sure that the beer is finished fermenting. You just want to make sure that it is 100% done before bottling or you're setting yourself up for bottle bombs. Oh yeah, and don't forget to add the priming sugar before bottling!
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Old 05-20-2010, 07:38 PM   #5
beermonster1985
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but will it condition in the bottle and the flavour be different if i leave it longer, ?

 
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Old 05-20-2010, 07:43 PM   #6
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Most of us leave our beers alone in primary for 3-4 weeks. It lets the yeast clean up after itself, and results in clearer and crisper tasting beers.

You can read about it here; http://www.homebrewtalk.com/f163/sec...-weigh-176837/

My advice to those who want to "free up" their fermenters to brew more, is to buy more fermenters. Buckets are dirt cheap. And you won't be sacrificing beer quality for quantity.
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Old 05-20-2010, 08:09 PM   #7
beermonster1985
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so the yeast wont clear up after itself in the bottle??

 
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Old 05-20-2010, 08:42 PM   #8
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Quote:
Originally Posted by beermonster1985 View Post
so the yeast wont clear up after itself in the bottle??
Once you have racked off of the yeast cake, there is far less yeast remaining to clean up after itself. It might even be ready to drink sooner by leaving it in the primary longer, then bottling. That being said, you may certainly bottle it and end up with good beer after it conditions for a while.

 
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Old 05-20-2010, 09:22 PM   #9
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Another conditioning question.


If you want to long term age some homebrew.

Let's say standard 5.5% pale ale. at what point do you switch from room temperature conditioning to cellar or fridge (below 55 degrees F)
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