conditioning ???

[kfgolfer]

Hey,

I am about to bottle my brew... I realize I have to put them in a warm place (70 degrees or so) for 3 weeks to carbonate. BUT, can I put them in the warm temps for 2 weeks and the last week in the fridge so they are good and cold when they are ready? or should the entire 3 weeks be in warmer temps, then put them in my fridge?? thanks.

 

[david_42]

The lower the temperature, the longer the conditioning period. If you pre-chill so you can start slamming them down at exactly three weeks, you will be disappointed. Leave them in the warm place, it only takes a day to cool them.

 

[Ol' Grog]

Also, make sure it's dark. Closet works good for me.

 

[kfgolfer]

ok. thanks. Man, the wait is the hardest part of this hobby!!!!!!

 

[dibby33]

ok. thanks. Man, the wait is the hardest part of this hobby!!!!!!

...you only really have to wait once for your first brew then you drink this when you are making your second. After a bit you have a collection of beers that you can call upon. The wait is a ****** though. - still have 11 months before my Ye Olde Ripper is ready!

 

[kfgolfer]

Yep. that's the plan. I hope to brew a batch every 2 weeks or so... that way I'll always have a supply on hand... The wife won't like that though.. she hates the smell during the boil phase... I try to tell her it's the "nectur of the Gods"!!! :rockin:

 

[dantodd]

you may want to start "testing" after a week or so, just chill one bottle and see how it's doing. It will help you understand the process better and understand 'green beer' and the carbonation process.

 

[kfgolfer]

Good Idea... Maybe I'll do that on New Year's Eve...

 

[zoebisch01]

you may want to start "testing" after a week or so, just chill one bottle and see how it's doing. It will help you understand the process better and understand 'green beer' and the carbonation process.

You know, this is great advice. It is probably one of the most informative things you can do to help you understand carbonation and flavor profile changes.

 

[Cheesefood]

you may want to start "testing" after a week or so, just chill one bottle and see how it's doing. It will help you understand the process better and understand 'green beer' and the carbonation process.

Make sure you don't have any job interviews or important meetings the next day.

 

[dantodd]

If you do have a job interview the next morning. Bring them some homebrew!

I used to work at a company where our VP of Marketing was known to take a Bloody Mary with him when doing interviews in the morning. It was a pretty loose company to say the least.

 

[g0dolphins]

You know, this is great advice. It is probably one of the most informative things you can do to help you understand carbonation and flavor profile changes.

I posted a somewhat but not quite similar thread and find this reply to be useful information to what I asked. It pays to browse around on slow days in the office

 

[Torchiest]

The lower the temperature, the longer the conditioning period. If you pre-chill so you can start slamming them down at exactly three weeks, you will be disappointed. Leave them in the warm place, it only takes a day to cool them.

One other thing: keep most of your beer out of the fridge so that the flavor can continue to mature. Once you put them in the fridge, they'll stop conditioning. I usually only have about a six pack in the fridge at once. Meanwhile, I have six cases in my closet.

 

[kfgolfer]

I don't understand the work comment? if I test one, what does having a job interview or important meeting have to do with it?????

 

[Orfy]

Carbonisation of the gut.
FARTING!

 

[kfgolfer]

is that only because its still "green" beer, or does even finished homebrew do that??