NavyMarine1978
Well-Known Member
With all of that excellent information being put out there, what is the by-product of not fermenting long enough? What I have read so far is that beer bottled to soon before fermenting has completed will continue to do so in the bottles causing bottle bombs. All of the grain recipes that I have put together so far have used a yeast called Nottingham Dried Ale Yeast and have all taken a routine 2 weeks to complete active fermentation. At this point, there was no visual or audible evidence of the yeast doing anything. The beer had also settled out well and created a nice sediment at the bottom of the fermenter. The only exception to this was the Oatmeal and Double Oatmeal Stouts which had a more active fermentation for about the first three days in the fermenter. I just bottled an Old Peculiar which used Windsor Dried Ale Yeast. This recipe became active in the fermenter within an hour and was so vigorous after three hours that the bubbling sounded more like a steady stream of Co2. The fermenting even caused the wort to circulate within the fermenter. It remained lively like that for about 24hrs and between the second and third day there was no more evidence of active fermentation and nothing audible. It has sat for about 7 days in silence making it an eight day ferment. I bottled the Old Peculiar today. It smelled great and had a nice thick sediment layer on the bottom of the fermenter. While I was syphoning the beer from my fermenter to the brew pot for batch priming, I noticed that the beer still had a good amount of sediment in it. Will this continue to settle out even in the bottles? Is there a certain amount of head space required in the bottles when bottling? I filled to about 1.5 inches from the mouth of the bottle.
Thanks everyone,
Thanks everyone,