Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Reduced Conditioning Time
Reply
 
Thread Tools
Old 11-06-2012, 07:19 PM   #11
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,681
Liked 291 Times on 248 Posts
Likes Given: 77

Default

Quote:
Originally Posted by Phunhog View Post
Can someone explain why in the world you need to primary for 5 weeks? I have been reading a lot about Belgian beers and can't find any breweries that do this.
I have a strong dark that is going on 6 weeks...because it's still fermenting!! It started at 1.107. You primary until fermentation is complete, the clock and calendar mean nothing.


__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger
helibrewer is offline
 
Reply With Quote
Old 11-06-2012, 07:32 PM   #12
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,421
Liked 6046 Times on 4309 Posts
Likes Given: 1555

Default

Quote:
Originally Posted by Phunhog View Post
I would go ahead and bottle it. There is no need for a secondary. Yes it does need some time to condition but that can be done in a bottle while it's carbing.
Agreed. I would even say that it's advantageous to bottle it, so that you don't risk oxidation and infection from headspace in the clearing vessel. If it's already been in a fermenter 6 weeks, I don't see any advantage to bulk aging.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 11-06-2012, 07:34 PM   #13
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,421
Liked 6046 Times on 4309 Posts
Likes Given: 1555

Default

Quote:
Originally Posted by Phunhog View Post
Hmmm....I have only brewed a few big Belgians but I have had no time trouble hitting FG in a 2-3 week time frame. IMO this is due to pitching the proper amount of healthy yeast, using pure O2, strict temperature control (gradually forcing the temperature up), and recipe formulation (lots of simple sugar).
Me too. In fact, I'm almost always at FG by day 5 for ales and day 7 for lagers. I can't imagine needing 5 weeks for a fermentation to complete! Even my biggest tripel only needed about 8 days to finish up. That sounds like the beer was underpitched or the yeast was otherwised stressed, and that could be why it stalled out at 1.019.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 11-07-2012, 05:24 AM   #14
Brew-Jay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Fulleron, CA
Posts: 291
Liked 52 Times on 35 Posts
Likes Given: 10

Default

Some stuff to respond to:

1. It's the Northern Brewer Belgian Tripel Extract recipe.
2. I think I am experiencing the mysterious 1.020 stall for extract brews. I already tried bumping up the temp a bit to 72 - 74 and gave a slight swirl. That's what brought it down to 1.019 from 1.020 I suspect. Sample didn't taste overly sweet.
3. One piece of info that seems more relevant now is that there is a lot of head space in the secondary. That might be a reason to let it condition in bottles.
4. If the flavor gets better after longer conditioning, then my friends and I are in for a real treat, because the non-carbonated sample I had recently was dy-no-mite!
Brew-Jay is offline
 
Reply With Quote
Old 11-07-2012, 02:57 PM   #15
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 233 Times on 194 Posts

Default

Quote:
Originally Posted by Yooper View Post
Me too. In fact, I'm almost always at FG by day 5 for ales and day 7 for lagers. I can't imagine needing 5 weeks for a fermentation to complete! Even my biggest tripel only needed about 8 days to finish up. That sounds like the beer was underpitched or the yeast was otherwised stressed, and that could be why it stalled out at 1.019.
Sometimes underpitching is an effective way to develop the flavors you want out of those Belgian strains. It takes a long time for the beer to reach FG and there's a lot of hot alcohol that has to mellow. I made a big belgian two years ago around 1.100 and massively underpitched a small starter at high krausen. It started fermenting within hours but it was very slow to reach FG. The end result was a beer that took about six months to mellow but is full of orange, rather than the usual banana/bubble gum flavors. Everybody swears I used a massive amount of orange peel in the beer but there is zero. On the other hand, pitching the same strain at proper rates makes a peppery, slightly bubble gum-y beer.


ReverseApacheMaster is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Conditioning time scottab Bottling/Kegging 3 10-24-2012 11:19 PM
time in primary vs time conditioning in the bottle? pd230soi Beginners Beer Brewing Forum 4 09-10-2010 02:54 AM
Conditioning Time... Pelikan Beginners Beer Brewing Forum 14 10-21-2008 03:48 AM
A little help please... - (with conditioning time) KD5LEF Beginners Beer Brewing Forum 9 05-16-2008 02:23 AM
Conditioning time in keg? OblivionsGate Bottling/Kegging 12 12-14-2007 02:34 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS