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Old 10-31-2010, 10:59 PM   #1
william_shakes_beer
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ok, been reading and lurking for a while. I know that the general guideline is 1 week primary, 2 weeks secondary, 3 weeks bottle conditioning.

I know that many people dispense with the secondary and do primary 2-3 weeks

I know that some recipies, such as barleywine, are best if bottle conditioned for up to a year.

I know my tastes trend toward malty recipies: Bock beer, stout, porter.

I'd like to brew something I like to drink that will be best conditioned for up to 3 weeks. Would allow me to try all the variables and get a feel for the limits of the sandbox:

1 can malt extract and sugar VS 2 cans and no sugar

1 packet yeast rehydrated VS 2 packets pitched to a starter

yeast X vs yeast y

you get the idea. Now the question:

When looking at the ingredients in an extract recipie, what ingredient or combination of ingredients would tend to point toward a longer conditioning period?



 
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Old 10-31-2010, 11:02 PM   #2
AZ_IPA
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Quote:
Originally Posted by william_shakes_beer View Post
When looking at the ingredients in an extract recipie, what ingredient or combination of ingredients would tend to point toward a longer conditioning period?
The short answer is the beer's original gravity.

Something in the 1.040-1.050 range doesn't need much conditioning time.

When you move up to Imperial-style beers, double IPAs, barleywines, etc. that have an OG in the 1.070+ range is when you're looking at longer conditioning times.

 
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