True Brew Nut Brown Ale - Final Gravity Question, and maybe infection? - Page 3 - Home Brew Forums
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Old 01-25-2013, 05:39 AM   #21
jwetzler
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Jan 2013
, AR
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Quote:
Originally Posted by flars View Post
I brewed a True Brew Nut Brown Ale 11/11/2010. FG on bottling day 12/31/2010 was 1.016. Very good flavor. First 6 days at 62 to 63. Let temperature rise to ambient room temperature of 70 till bottling day. I don't have any notes on how it looked in the carboy.
How long did you wait until you cracked one open? Was there a certain amount of time that passed when it seemed like the flavor of the beer had reached its full potential?

 
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Old 01-25-2013, 02:08 PM   #22
defdans
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Dec 2012
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Quote:
Originally Posted by jwetzler View Post
Also worth mentioning, my buddy at work (he's a more experienced home brewer) said that sludge at the bottom of the glass is a good thing because it means that the yeast is consuming the priming sugar and multiplying. He also said that he can't really taste the yeast, but its supposed to have some vitamins and nutrients in it.

His preferred method is to pour the beer into the glass and leave the sludge in the bottom of the bottle.
Thanks, that's what i've seen suggested and is how I plan to proceed as well.

 
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Old 01-26-2013, 05:56 PM   #23
flars
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May 2011
Medford, WI
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Quote:
Originally Posted by jwetzler View Post
How long did you wait until you cracked one open? Was there a certain amount of time that passed when it seemed like the flavor of the beer had reached its full potential?
If the bulk of my beer volume will be in bottles larger than 12 ounces, I fill one 6 pack of 12 ounce bottles. I'll open one 12 ounce at the end of the first week of conditioning. Then another at the end of the second week and so on. I know bottle conditioning will not be complete in one week and most most likely not after two weeks. I just like to taste the progression of flavor development. Usually it is three to four weeks for a beer of less than 1.056 to develop full flavor and carbonation. I chill the beers in the refrigerator for at least two days before opening.

 
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Old 01-26-2013, 06:44 PM   #24
TRHvolfan
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Jan 2013
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I brewed this same kit a couple of months ago, and my final s.g. was 1.016. I have a similar amount of sediment in my bottles. When I opened my bucket it had a ring around the top.
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Old 02-01-2013, 03:10 PM   #25
jwetzler
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Jan 2013
, AR
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Quote:
Originally Posted by TRHvolfan View Post
I brewed this same kit a couple of months ago, and my final s.g. was 1.016. I have a similar amount of sediment in my bottles. When I opened my bucket it had a ring around the top.
Yep, mine had that same ring around the top. I'm guessing that at some point during the first part of fermentation it bubbled up pretty high and left a ring of sediment and stuff behind.

I'm on my second week of conditioning right now, Saturday will mark 2 full weeks exactly. Although I plan on cracking one open tonight to see how much the flavor has advanced.

 
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Old 02-01-2013, 06:06 PM   #26
defdans
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Dec 2012
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Quote:
Originally Posted by jwetzler View Post
Yep, mine had that same ring around the top. I'm guessing that at some point during the first part of fermentation it bubbled up pretty high and left a ring of sediment and stuff behind.

I'm on my second week of conditioning right now, Saturday will mark 2 full weeks exactly. Although I plan on cracking one open tonight to see how much the flavor has advanced.
I put one in the fridge last weekend and cracked it open on Tuesday night. Was pretty damn good. Had a nice flavor and was carbonated, but didn't have much head at all. Of course I poured very slowly (to avoid glugging and stirring up the sediment at the bottom) and my fridge is VERY cold.

I may put another one in the fridge this weekend to try early next week.

Here's a pic of the one from Tuesday:

 
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Old 02-01-2013, 08:14 PM   #27
BigFloyd
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Dec 2012
Tyler, Texas
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Yes, it's hard to do, but stop fretting over and messing with your beer. Leave it alone, in a box, in a dark place at 70*F for at least 4 weeks.

After the CO2 forms from the yeast eating the priming sugar, it has to be absorbed into solution. That takes a couple of weeks. Bottle conditioning takes another two weeks on top of that and continues to refine the taste for a long time after.

 
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Old 02-04-2013, 02:26 PM   #28
cwk229
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Jan 2013
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Old 02-04-2013, 02:41 PM   #29
cwk229
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Jan 2013
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This is a picture of my first brew. It was brewed on 1-6-13, bottled on 1-13-13 and this is the first one we opened. It had a good taste but the head was a bit weak. I am hoping it gets better with a bit more conditioning.

 
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Old 02-05-2013, 12:13 AM   #30
TRHvolfan
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Jan 2013
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Quote:
Originally Posted by cwk229

This is a picture of my first brew. It was brewed on 1-6-13, bottled on 1-13-13 and this is the first one we opened. It had a good taste but the head was a bit weak. I am hoping it gets better with a bit more conditioning.
Mine has a nice head in a frosty mug. Fresh clean glass...not so much.

 
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