Bottle to belly...

[Ultra-Medic]

I've been attempting to find more info on this but I haven't yet come across a thread using the search feature.

So my first beer has been fermented, and bottled, and is ready to be consumed. I've read that I should fridge it for 48 hours, and I've also read some people will fridge for two weeks!

Friday is my three week conditioning date. What can I expect by putting my beer in the fridge tonight and drinking tomorrow v. putting them into tomorrow and drinking in Monday, or waiting out another two weeks.

I know many variables exist but I'm just looking for simple responses based on experience and for the interest of science I am really curious what occurs on the cellular level as well (I.e., yeast goes dormant, suspension settles, chill haze etc...).


I see many posts regarding brewing, fermenting, bottling, but not necessarily this final step. Either way I'm going to enjoy it, but I also want to learn as much as I can via my peers.

 

[NordeastBrewer77]

I'd just chill the bottles you want to drink for a few days after they're ready. Chilling for a few days allows the co2 to dissolve a bit a produces a deeper carbonation.

 

[Cimerian]

In my research it depends on the amount of beers you consume prior to testing. But really. Put a few in the fridge. Taste one tomorrow then another the next day. If they taste the same ice em down and drink em up.

 

[Ramitt]

Just try it. I have had mine 24 hours in and it is fine, 48 seems a bit better. I don't think I notice much difference doing it longer, though the yeast is firmer on the bottom. I don't mind yeast in suspension though.