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Old 03-23-2013, 04:14 PM   #1
Elysium
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NOTE: I AM TALKING ABOUT THE SAME BATCH...BUT BOTTLES WERE KEPT AT 2 DIFFERENT HOUSES (MY FRIEND'S HOUSE AND MINE)
Me and my friend have just tried our 1st batch. We waited 3 weeks (for the secondary fermentation in the bottles to end).

The thing is....that all the bottles were at his house....while 2 bottles were at mine. The conditions were obviously different..like my house if warmer.
And when we opened his bottles and mine...and started tasting...mine was really really different. The taste was not as pleasant as the taste of those that fermented at his house. The temperature at my house is better for IPA fermentation. His house is colder. So..it doesnt make much sense to me.

Can anyone tell me why there was such a big difference...between 2 bottles coming from the same batch, but fermenting at different places?

Thanks a lot.

 
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Old 03-23-2013, 04:26 PM   #2
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Quote:
Originally Posted by Elysium View Post
Can anyone tell me why there was such a big difference...between 2 bottles coming from the same batch, but fermenting at different places?
I'm confused. Did you ferment 2 batches in 2 places, or did you just bring a couple bottles to your house after they were bottled?

The beer should be done fermenting long before bottling... you may be referring to carbing and bottle conditioning, not fermenting.

Anyways, need more info to help.. like what type of beer, how many days fermenting/aging, fermentation temps, carbing method, days conditioning, conditioning temps, etc.

 
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Old 03-23-2013, 04:27 PM   #3
Token
 
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Cooler is better for IPA fermentation.

But you're talking about bottles; do you mean carbonation temps?
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Old 03-23-2013, 04:29 PM   #4
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You answered your own question. Different temps mean carbing conditioning at different rates.I just posted this for the zillionth time about carbonation, but just replace the words "Carbonation" with "Conditioning" and you'll understand...it's the same.

Quote:
Whenever someone says they have inconsistant carbonation it's really that you don't have a carbonation problem, you just have a patience one.

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.

And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out. You have green beer.

Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

You may have just caught the beers as they were individually starting to pop, and happened to have grabbed the first ones that actually did carb, and assumed the rest already did, when they hadn't yet.

Inconsistant carbonation, usually simply means that they are not ready yet. If you had opened them a week later, or even two, you never would have noticed. Each one is it's own little microcosm, and although generally the should come up at the same time, it's not an automatic switch, and they all pop on.

Like Chesire asked.

Quote:
Originally Posted by ChshreCat View Post
Our of curiosity, are the bottles stacked up with some on the floor and some on top? The floor can be cold and those bottles will carb slower.

A tiny difference in temps between bottles in storage can affect the yeasties, speed them up or slow them down. Like if you store them in a closet against a warm wall, the beers closest to the heat source may be a tad warmer than those further way, so thy may carb/condition at slightly different rates. I usually store a batch in 2 seperate locations in my loft 1 case in my bedroom which is a little warmer, and the other in the closet in the lving room, which being in a larger space is a tad cooler, at least according to the thermostat next to that closet. It can be 5-10 degrees warmer in my bedroom. So I usually start with that case at three weeks. Giving the other half a little more time.

Bottom line, it's not that the sugar's not mixed, it's just that they all haven't come up to full carb yet....Three weeks is not the magic number for finality, it's the minimum time it takes....

Pull them out of the fridge, give them a little shake to kick the yeast up, and make sure they're above 70 for a couple more weeks.
The ones that taste better than the others, just happen to be a little ahead of the conditioning game than the others, the rest haven't caught up yet.
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Old 03-23-2013, 04:29 PM   #5
Elysium
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Quote:
Originally Posted by ja09 View Post
I'm confused. Did you ferment 2 batches in 2 places, or did you just bring a couple bottles to your house after they were bottled?

The beer should be done fermenting long before bottling... you may be referring to carbing and bottle conditioning, not fermenting.

Anyways, need more info to help.. like what type of beer, how many days fermenting/aging, fermentation temps, carbing method, days conditioning, conditioning temps, etc.
I am talking about the carbing in the bottles guys. AND yes, you are right...I am talking about me taking some bottles home and comparing the taste to the ones my friend at his house.

 
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Old 03-23-2013, 04:45 PM   #6
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Like Revvy said, temps are the most likely cause, but without more info it's hard to help.

 
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Old 03-23-2013, 04:48 PM   #7
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I have had carbed bottles sitting next to undercarbed bottle in the same 12 pack box. More time is needed.
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Old 03-24-2013, 07:26 AM   #8
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Just tossing around ideas.
Did you use the same glasses at the same time?
Did you perhaps use a glasses with detergent residue on them at your house.

 
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