Bottle Conditioning Questions

[Mikalada]

I see that a lot of people keg, I totally understand why but it simply is not an option for me. I have only brewed two beers (both brewers best kits) so far and have a few questions about bottle conditioning. I know that longer is better and some beers need a longer amount of time than others.

Here goes,
What is the optimal amount of time? is there one?
Does conditioning end when I put it into the refrigerator?
Could I continue to condition a bottle for upwards of 6 months? does it need to be a high gravity for this?
How does one know if it has been too long?
What are your bottling habits?

My BB kit said, "The sugar addition in Step H will produce natural carbonation in your beer. This process will take up to two weeks at room temperature. The beer should be stored in a dark place at 65º - 75º to ensure proper carbonation. For best flavor, age the beer an additional 21 days. Aging times will vary, depending on the type of beer brewed and your personal taste."

By the way I'm relaxed, not worrying, and having a homebrew. Overall I'm just looking for more info. Thanks in advance!

 

[944play]

I don't know why this isn't a sticky.

There's no real fixed time that this process occurs, it is dependant on several factor; the style of the beer (bigger, high gravity beers take longer-For example Barleywines make take upwards of a year to condition, carb and mellow out.)

Temperature also plays a role...The recommendation is to store/age your bottles in a dark place @ around 70 degrees F.

For most simple ales, the rule of thumb is 3 weeks @ 70 deg. But I have had Stouts and Porters take 6 to 8 weeks before they are ready.

 

[Whiskey]

Obviously these are my methods, some may disagree, and most will have their own opinion.

What is the optimal amount of time? is there one?

Three weeks is a good starting point for your first few batches. However, checking a bottle at one week is a good idea. Depending on the beer and how much carbonation you are looking for, it may be done in three days, or it may be done in 3 months. It will all come down to what YOU want YOUR beer to be. Temps play an important factor also, you want to bottle condition at around 65-70ish degrees. If your have a batch not carbing fast enough at 65, move them to a warmer area. It will depend on your beer, how much yeast was left in suspension, size of the bottles etc. I have a 6 pack of 1lt swing tops that take over 5-6 weeks to carb.


Does conditioning end when I put it into the refrigerator?

No, but the carbonation will typically end, if your fridge is cold enough it will make the yeast go dormant, the beer will just be "cold conditioned". If you brew a batch, carb for three weeks, then place one six pack in the fridge, one six pack in the back of the closet for 3 months, then taste the beers from both they will both have marked changes in flavors and sometimes aroma.

Could I continue to condition a bottle for upwards of 6 months? does it need to be a high gravity for this?

Yes, in fact I recommend stashing at least a six pack from each batch away in the basement, closet whatever, and pull it back out 6-12 months later. I have a few bottles left in the fridge from a batch I brewed last year, it is a completely different beer, it is fantastic, and I wish I had stashed the whole batch away. The worst that may happen is oxidation.

How does one know if it has been too long?

If you search around these forums you will find tales of bottles of beers found behind boxes in the basement, storage whatever, from batches brewed years ago that still tasted good and were drinkable. So that is a hard question to answer, some beers, Pilsners, Blondes, etc, you typically want to drink before a few months, but really it is more likely that it depends on the batch and your methods.

What are your bottling habits?

I bottle like anyone else, carb for 3 weeks at least, and store in 12 and 24 pack boxes in a dark cabinet that stays about 70 degrees all year round. With the exception of the6 pack of 1lt bottles, they stay in their wood carrier, under a towel.

Welcome to HBT and good luck on the impending addiction!

 

[Revvy]

I don't know why this isn't a sticky.

Thanks Brotha!!!!



Post 8 in that thread is a version of my "Of Patience and Bottle Conditioning" blog....you'll find a lot of info there.

 

[anemic]

Last weekend a buddy gave me a 5 year old Double Bock he made from extract, that was heaven sent. No beer is that good. Five years...that man has the patience of a penguin.

 

[Mikalada]

Thanks for the responses, they were quite helpful. The only question I have to add is it only the pasteurized beers that get bad quickly. I'm thinking of all the ad campaigns from you know who on how young beer is better. Is it because their beers are pasteurized or is it that they just use bad ingredients and don't have enough hops to preserve them.