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...

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...

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...

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...

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...

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...

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...

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...

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...

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?

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...

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...

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...

i brewed morehaze ipa. Underpitched and missed the og was supposed to be around 1.09. Mine was 1.076. Pitched one pack of yeast and followed directions for dry hopping (recipe called for days 3-5 and again 5-9). I fermented 16 days and it stalled out at a final gravity of 1.016 (1.008-1.012 was...

So I started brewing a couple months back so my experience isn't massive. But I've read John Palmer, and try to stick by "the book." In terms of all the brewing literature/knowledge I've obtained as far as proper procedure. But with that being said on to what I am sure is a "noob" problem...

I'm brewing an IPA using a Hornindal Kveik blend from Escarpment Laboratories. Targeting 6.5-7% ABV. No cold crash (the fermenter won't fit in my fridge). My concern is, this yeast is very high flocculation. In both the package I got from the lab, and the starter I made, the yeast basically...

I am a committed bottler of beer. Sometimes when I make a beer it is at perfect carbonation when I first sample a beer about three weeks after bottling, but it gets over-carbonated as I age a beer that I want to keep for a while. When you bottle condition sometimes the yeast in the bottle can...

I need some practical advice for priming and bottle conditioning my beer. Here's what I've done so far... My first batch was a pale ale and it went well. I added priming solution to the bottling bucket, racked, and bottled. I had a good head and a was very drinkable first beer within only 6...

Hey All, Bottled my first 5gal batch a few weeks back and attempted some bottle conditioning of half. My PET bottles told me what I already knew when I cracked a sparkling version after 2 or 3 weeks...still still. Curious what I did wrong. I'll list what I think are pertinent details: -OG...

I have a fully-carbed pale that I bottled about 1.5 months ago, & the green apple taste is pretty strong, to the point that it's almost cider-y on the end. It fermented for a full 3 weeks, had a stable FG of ~1.010 for a week, & my sample at bottling time tasted amazing, so the green apple isn't...