william_shakes_beer
Well-Known Member
OK, So I've read the Palmer book, several times. I've read through the forums. In all these resources there are:
Pitching rates for yeast based on OG, and fermentation temperature.
Boil schedules for addition of hops at 60 minutes, 45 minutes, and 15 minutes
detailed procedures for mashing temperatures and lautering
Why is it that even the recipies are mostly silent on the recommended bottle conditioning time for most beers? Seems like the only recommendation I can find is "til its done, longer is better" and "bigger beers need more conditioning time" Am I missing something, or is this so basic that only a newbie like myself would think to ask?
Pitching rates for yeast based on OG, and fermentation temperature.
Boil schedules for addition of hops at 60 minutes, 45 minutes, and 15 minutes
detailed procedures for mashing temperatures and lautering
Why is it that even the recipies are mostly silent on the recommended bottle conditioning time for most beers? Seems like the only recommendation I can find is "til its done, longer is better" and "bigger beers need more conditioning time" Am I missing something, or is this so basic that only a newbie like myself would think to ask?