bottle conditioning

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  1. M

    Prolonged Cold Crash ... Is That Bad?

    I dropped the temp on my fermentation chamber to cold crash an Amber Ale on Friday afternoon. Dropped the temp to 1.5'C (~35'F). Normally it's like that for anywhere from 12-24 hrs and then I bottle. However, this time around life got in the way. It's now Tuesday and it's still sitting in cold...
  2. C

    scobys in my bottles

    Hello! I am new here. I would like to sell kombucha and jun in my small community but my bottles are growing small scobys. I would prefer not to sell the bottles with living scoby as i would like to make this part of my income since I lost my job to coronavirus and have not been able to find new...
  3. A

    Pasteurizing while bottle conditioning

    I am brewing cider and have traditionally left them still because it's easier than carbonating. But I've decided to try carbonating in the bottle. I've read a lot about people using the hot water method to kill of yeast and stop carbonation with some sweetness left. (I back-sweeten with apple...
  4. C

    Bottle Conditioning - Advice please!

    Maybe this has been asked before but I haven’t found a thread on it yet. About 12 days ago I bottled my Continental Saison (my second ever home-brew) and stored them in my cupboard at about room temp or just below. Today I moved them into the conservatory to keep cooler for about 3 weeks as per...
  5. E

    Bottle Conditioning Question - What to do?

    Hi All, I'm a relatively new homebrewer and I've got a question about a recent brew that's not carbonating. I brewed a brown ale on 21NOV. I pitched a full packet of S-04 into 2.5 gallons of wort. The OG was 1.059. On 24NOV, the gravity was 1.015. The fermentation occurred in a closet where...
  6. B

    Bottle conditioning yeast

    Hello, not sure if I should post here or the yeast section. I was hoping someone could help me out. I’m getting ready to brew a doppelbock and I will be bottle conditioning it. I was wondering if there was a way to get the classic larger chunks of yeast in the bottle of the bottle. Much kind...
  7. C

    Bottling and Kegging - The Best of Both Worlds

    Most of us homebrewers started out bottling our beers, some of us then decided to move on to kegging. Those who bottle claim that bottling is better for portability (bringing to parties, sharing with friends, entering competitions.) Those who keg claim that the time saved cleaning and filling...
  8. M

    Of Patience and Bottle Conditioning.

    If you have been directed to this post then you probably started a "my beer is undercarbed" or "my tastes funny" thread and you indicated that you opened the beer after a few days or 2 weeks expecting your beer to be ready. Beermaking has a lot of similarities to food and cooking. Ever notice...
  9. M

    Of Patience and Bottle Conditioning.

    If you have been directed to this post then you probably started a "my beer is undercarbed" or "my tastes funny" thread and you indicated that you opened the beer after a few days or 2 weeks expecting your beer to be ready. Beermaking has a lot of similarities to food and cooking. Ever notice...
  10. R

    Carbonation Issues

    So I currently have 2 batches currently bottle conditioning and they have been for about 2 and a half weeks at around 70F. Of which I used 1cup of dextrose for priming with just enough hot water to dissolve it all and when bottling would give my beer a stir every 6-8 bottles as I do with all my...
  11. Mickey Lane

    Time to bottle really high ABV Tripel

    I did a clone of Delirium Tremins and so far, it's worked perfectly. I tasted it when I racked it 5-6 weeks ago and it's good. The ferment stalled in the 1st fermenter at about ABV 10.5-11.5% and started again after being in the 2nd fermenter. It's been slow and steady up until a short while...
  12. milleniarist

    My first bottle bomb (bottle conditioning with honey)

    I've been homebrewing for more than four years, almost always conditioning in the bottle with priming sugar and yesterday I had my first bottle exploding. I went through my notes several times and I have no clue how this could happen. Here are some details: The beer was a saison fermented with...
  13. NobleNewt

    Bubbles from the Bottom: A Single Bottle Anomaly

    Hey Y'all.. Bottled my kind-of-kolsch last Monday. Reached FG of 1.011 with Omega Voss Kveik. Cold in the house, so I put one case on top of a heating pad to increase the temp and hopefully hasten the conditioning process. This morning, pulled out my trusty canary-in-the-coal-mine Topo...
  14. B

    Off-Flavors, Super Dry Finish / Aftertaste

    I brewed the Lefse Blonde extract kit from Northern Brewer. In primary for about a week, secondary for two weeks, in bottles for two weeks so far. I'm getting a very dry (too dry) finish and some off-flavors I can't put my finger on. Any thoughts as to where I went wrong on this one? Not...
  15. beerisyummy

    Rescuing bottle carbonation

    Hi there! I brewed a lager, and I lagered before bottling. After 4 weeks, there's no sign of carbonation in any of the bottles that have been opened. I am an inexperienced lager brewer - so next time I suppose I will either add yeast to the bottling bucket, or lager in the bottle after...
  16. Jhonntan Gonzalez

    Can beer keep carbonating after fridge?

    Hello guys, I've been homebrewing for almost 2 years right now, I have always bottle condition my beers but recently I found after a year or so of not having any over carbonated beers that two batches were over carbonated. On the first batch, it was over-carbonated from the beginning, my second...
  17. piojo

    Can I sulfite before priming and bottle-conditioning?

    I'd like to have the best of both worlds regarding easy carbonation, and shelf life (reduced oxygen). If I add enough sulfites to bind with oxygen, will that prevent yeast from bottle conditioning? If I can do this, would I need to add fresh yeast?
  18. B

    Setting Aside Yeast for Bottle Fermentation

    The past few days in my spare time I have been researching ways to save yeast for later use. One of the most common methods that pops up is yeast washing. The problem is I’m brewing high gravity beers and everything I’ve read is the yeast is pretty burned out by the time you do the above method...
  19. piojo

    Can I pasteurize or sulfite a bottle-conditioned hopped drink?

    I dry-hopped a batch of mead, but the fermenter had way too much headspace. I only dry-hopped for a day and a half, then mixed with extra sugars and fresh yeast and bottled. There is way too much oxygen in the mead. This stuff will have little shelf life. I can feel carbonation after 18 hours...
  20. E

    Bottle Conditioning Conundrum - What Happened?

    I'm a little baffled, here's the situation: I was messing around and decided to ferment a half-gallon each of apple cider, POM pomegranate juice, and cherry juice. I boiled each one briefly (I would later find out you're not supposed to boil apple cider. Oops), cooled them, pitched 2g of...
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