mooonshine199
Member
I'm on my 2nd Mr. Beer brew. The Cold Morning Maple Wheat. I fermented for three weeks, then bottled using Priming caps (5 per bottle). I tried one after two weeks and there was good carb, but some odd flavor- kind of sharp chemical tasting at first but not bad... so I let the bottles sit in the closet at 70 another week to this Saturday 3/31 to try to eat up some of that flavor.(will this help?) I read a lot of info saying I should then move them to the fridge for another 2 full weeks. My question is, and I understand the room temp conditioning process, however, what does the fridge/cold conditioning do? The yeast will go dormant and some things may settle- but what else does the time in the fridge do? Does anyone think I should see any noticeable change from 1 day to 14 in the fridge? Also, when bottling, after I put the prime caps and beer in, I let the caps sit loosely for about 15 minutes. The caps fluttered a bit as I progressed through the bottling, then I crimped them on. Is there any rules or advice on how long to let the initial Co2 push the air out of the top of the bottle? Is there a "too long" time before I crimp caps? Thanks for any advice!