How long do you let your beer sit after you bottle?

[NebEknoh]

I am on my 6th batch and I have had the previous beers I've made sit for about 2 weeks before I drink them. How long do you let yours sit and why?

 

[CGish]

Unless I am rushing a batch for some reason, three weeks in the fermentor then three weeks in the bottle. This can be difficult if the pipeline gets low, but even simple beers often improve for a while. Have a handful of bottles left of my version of KingBrianI's Caramel Amber Ale. I bottled on 3/18/15 and last night's bottle was the best so far. On the other hand, the Cream of Three Crops I bottled the same day hasn't changed since 4/1/15.

 

[coldbrewnoob]

I usually start sampling at about 10 days in the bottle. Its usually drinkable and its good, but not as good as it is gets at 20-30 days. Its usually that last six pack at 5-6 weeks that frigen delicious. If you can wait do so its worth it. also 3-5 days in the fridge adds bonus too.

 

[brew_darrymore]

For average 5% ABV beers, I let them sit in a bottle for at least 3 weeks. I've noticed that carbonation improves from week 2 to week 3. I bottle condition at room temperature, 72-74F.

 

[Qhrumphf]

All depends on the beer. Most of my brews get ~10-14 days fermenter time, sometimes more if I don't have time to deal with them. Then I'll usually start grabbing a carb tester at 7 days, and then generally leave em alone until 2-3 weeks. Often I'll split the batch between cask and bottle, and I tap the cask portion much more quickly, usually at about day 5.

However, some beers I let age in the bottle substantially. I've got a Lamebic that spent 2 years in the fermenter and now has another year+ in the bottle. I've got a Brett Barleywine that also has a little more than a year and a half in the bottle. A Quad that's about 2 years in the bottle. A strongish Tripel at a little over 2 years. And then a Brett Tripel that'll be 4 years in a few months.

 

[olotti]

I bottle and if there's carb after 1 week I try one and then another a week later if that tastes good I put em in the basement where it's a little cooler and I'll put maybe 6-12 in the fridge and replace in the fridge what I drank previously. I bottle condition in my main floor closet so it's 70 deg + so they seem to carb pretty fast but there is somethin to be said for letting the flavors blend a little more.

 

[MindenMan]

When I was a new brewer I was always in a hurry to taste (drink) my latest batch of nectar of the gods. Back then I wasn't quite clued in on what was great beer and what was average beer. It is now not uncommon for me to bulk age in the primary for a month or even two, and then wait a month or so for carbonation. I generally use 0.75 oz priming sugar per gallon, so none of my beers carb fast. Two weeks ago, I found two bottles of March 2013 Brown Porter I had stashed away, and immediately wished I had stashed a case full.

 

[ChucknBeer]

For me, the sweet spot for bottling conditioning is 3 weeks, at least 64°F, for low %ABV.

 

[unionrdr]

For average ales, 3-4 weeks for me at room temp, then 5-7 days in the fridge for good had & carbonation. But my whiskely stout takes about 10 weeks @ room temp to smooth out, with two weeks fridge time. It depends on the strength of the beer, how much roasted malts are used & that sort of thing. Not to mention, the amount of hops used versus style. Hoppy beers should be ready at 3-4 weeks in the bottles at room temp & 5-7 days fridge time in my experiences.

 

[drainbamage]

Unless I am rushing a batch for some reason, three weeks in the fermentor then three weeks in the bottle. This can be difficult if the pipeline gets low, but even simple beers often improve for a while. Have a handful of bottles left of my version of KingBrianI's Caramel Amber Ale. I bottled on 3/18/15 and last night's bottle was the best so far. On the other hand, the Cream of Three Crops I bottled the same day hasn't changed since 4/1/15.

I generally go 3 and 3 as well. Even on a "drink it super fresh" DIPA, I've noticed a marked improvement in flavor from week 2 to week 3.

If I'm brewing something malty and high ABV like a quad, I'll let it sit for several months to bottle condition.

 

[Owly055]

I consider 3 weeks pretty much the minimum.............

 

[Bobb25]

For me, bottle conditioning depends on the yeast, as the carbonation is a function of the yeast in the beer. I find a place for the bottles to be at the correct fermentation temperature for the yeast, cover them from any light, and age them for a minimum of two weeks.

 

[unionrdr]

The minimum temp of the yeast during bottle conditioning time is the only one to concern one's self with. Maximum temp isn't a concern in the sealed conditions of the bottles, since it's already past initial fermentation where most off-flavors start.

 

[hopbrad]

depends on temps too. If its hot, your beer will carb up and condition quicker. I drink my pale ale/ipa/summer ales within a week from bottling. i think optimum is the 2-6 week mark for me. but my air temps are 78-85 range most of the year.
Maltier/Stronger beers like Stouts, most belgians, etc are usually 3+ weeks. ill try one after 10-14 days just to see how its developing.
i think sierra nevada bottle conditions at 80F

 

[ChucknBeer]

I generally go 3 and 3 as well. Even on a "drink it super fresh" DIPA, I've noticed a marked improvement in flavor from week 2 to week 3.

This.

Being a fairly inexperienced brewer, it always surprises me this "mutation" from 2nd to 3rd week. Suddenly bitterness gets sharper and the yeasty flavor fades away.

Also, bottle conditioning =/= carbonation.

I can have decent carbonation at 7 days. More than enough at 14 days. But the flavor improvement usually starts at 21 days... at least for me.

 

[justenoughforme]

i'm confused why people say a week in the fridge ... is this for clarity ?

most beers i brew i drink, mildly chilled... not in the 30's like my fridge makes.

do you guys take it out and let it warm up some before drinking ?

what exactly does a full week in the fridge do ? (other than knock out some suspended yeast)

 

[unionrdr]

One week, sometimes even two weeks, gives thicker head & better, longer lasting carbonation. Besides compacting the yeast/trub layer on the bottom of the bottle more to allow pouring off more clearer beer into the glass. It also allows time for any chill haze to form & settle out like a fog.

 

[brewcat]

Usually I'll test one after a week. Two-three weeks is better. Bigger beers need at least a couple months. I have a maibock at 8 weeks which I need to try. Should be very good. I also have a dubbel that takes months for optimal flavor.

Tasting notes are handy. Then you can look back and know how long to give your beers.

An interesting thing I found when tapping my first keg this week. My bitter has the flavor and carbonation level of being bottled 3+ weeks. It has only been kegged for one week. I need to check my notes, but right now I credit bulk aging. It sat in the primary almost a month. It may have only gone two weeks before being bottled last time. So bulk aging can help the time frame of being good sooner within a bottle.

 

[TxBigHops]

i'm confused why people say a week in the fridge ... is this for clarity ?

most beers i brew i drink, mildly chilled... not in the 30's like my fridge makes.

do you guys take it out and let it warm up some before drinking ?

what exactly does a full week in the fridge do ? (other than knock out some suspended yeast)

This is a nice thread with lots of good information. unionrdr answered the "what" of your question. Better head and carbonation. As I understand it, the "why" is that the beer absorbs more of the CO2 that's collected up in the neck of the bottle at lower temps. So more time in the fridge equals more absorption of CO2 into the beer. Result: better head and carbonation.

 

[DaNewf]

Usually around 3 weeks and then stick some in the fridge for 5 days or so. If those are all right then it is open season on the batch other wise I'll wait a few more weeks before putting some more in the fridge to sample. I'm less fussy when my pipeline is running dry. Currently I'm nearly out of homebrew but luckily the batch I have conditioning right now is a slightly modified version of BierMuncher's Centennial Blonde. This one is usually ready pretty quick.

 

[AQUILAS]

I sample a bottle every week after bottling just to taste any progression, but, like everyone said, I've noticed 3 weeks is where the beer is good to go.