Congrats on your first batch. It's always the scariest and it will do nothing but get better the more you do and the more you learn. Personally, I believe that if you have beer that comes out of your fermenter after the fermentation is completed, and it does not taste good, you're in trouble. All the ageing and conditioning in the world will not help a beer that comes out of the fermenter tasting bad. Sure, there are going to be some changes along the ageing/conditioning time, but it should be good to start. Happy brewing.Gordolordo said:I just finished a Pale Ale batch and tasted it flat. It was good...no tannin taste or astringents.
I think if it tastes good flat is should be pretty good once it's bubbly.
Allowing time for the oven to warm up, loading the bottles in it, "cooking" time, unloading and cooldown, you could probably sanitize two cases of bottles using iodophor, then let them drain on a bottle tree.Born Brewing Co. said:How long does it take the bottles to cool before you can begin filling them?
What I usually do is the night before I bottle I load up the oven - 5 minutesBorn Brewing Co. said:How long does it take the bottles to cool before you can begin filling them?
Sounds like a good idea to meDBAib12 said:What I usually do is the night before I bottle I load up the oven - 5 minutes
Then I turn on the oven to 400F takes about 15 min to get to that temp.
Then I let them cook for 15 minutes then turn the oven off and go to bed.
In the morning they are cool and I unload and they are ready to go. The foil
is still on the botlle so if something comes up and I can't bottle then..they can wait until i'm ready.
naaw, i enjoy some young beer too. i enjoy tasting the changes, though i will say, i let them go at least a week before cracking one open. i've found it's best for me to bottle in batches of two or three, usually over a weekend. that way i have a lot of beer aging at the same time, and through the 'natural selection' process a fewmore than usual make it to the coveted one month in bottlesudsmonkey said:If it's good when I bottle it, I figure it's going to be good when I set into it in a couple of days. I use the Natural Selection process for bottle conditioning. The bottles that don't get drunk in the first week get to spend the entire week conditioning. The ones that survive the next week go that much further towards perfection, and so on until that batch is gone. Does this make me a bad brewer , or at least, unsophisticated? Perhaps I lack patience or self- control. .