Norther Brewer Patersbier. Secondary or Bottle?

[Veedo]

i know its been asked a million times over, but its only my second brew and i do not want to mess it up. been in the primary for a month. the foam has finally fallen back into the beer just in the last week. should i bottle it, or give it a couple more weeks in a secondary? thanks for any input!

 

[JBmadtown]

RDWHAHB

- check your gravity reading daily for a few days. If your gravity reading does not change over 2-3 days then you are good to bottle.

- It wouldn't hurt if you left it either.

- If you are doing bottle conditioning it will take 2-3 weeks to fully carbonate. I have found that after 4-6 weeks things get even better.

I did the patersbier kit last summer and it turned out great. enjoy!

 

[Connman]

I'm a big fan of "leaving it" at least if i can control myself. The longer it ages(matures) the better it tastes

 

[Veedo]

i forgot to mention the my gravity readings have been stable for a week also. i just cant decide if i should secondary or not, there is so much conflicting information!

 

[troub]

If you're not mixing anything else into it, bulk aging for a LONG time, or anything like that -- I wouldn't secondary. It's just another transfer step and IMO the "risks" and hassle aren't worth whatever benefit it's supposed to provide (extra clarity? though I don't quite understand what a change in container is supposed to do for clearing that just letting it sit where it is won't do).

 

[Veedo]

If you're not mixing anything else into it, bulk aging for a LONG time, or anything like that -- I wouldn't secondary. It's just another transfer step and IMO the "risks" and hassle aren't worth whatever benefit it's supposed to provide (extra clarity? though I don't quite understand what a change in container is supposed to do for clearing that just letting it sit where it is will do).

yea, i am not sure what it does either. i know it is supposed to make the beer clearer, but a container is a container, right? the only thing is its getting it off the yeast.

 

[Pezman1]

I have NB Patersbier fermenting away right now! I'm on week #2.

It sounds like you are ready to bottle unless it isn't clear enough for you.

I am not going to secondary my batch. I only secondary bigger beers, or ones I want to clear up more.
As stated, secondary can do some things for you - but it is also yet another chance to introduce bacteria and air into your beer.

I don't think Patersbier would benefit from a secondary.

PS. You might want to try using a bit more than 5oz of corn sugar for this style. I plan on using 6 oz. to get more of that "Belgian fizz."

Cheers. Pez.

 

[usmclar1]

What does a Patersbier taste like? I don't think I've ever had anything similar.

 

[hamete]

Mine is fermenting fine but the temp is really low in my house, so primary is sitting at 60. What effect will that have on flavor?

 

[Pezman1]

Mine is fermenting fine but the temp is really low in my house, so primary is sitting at 60. What effect will that have on flavor?

Depends on the yeast you are using. The recommended yeast, Wyeast Trappist 3787 has a temp range of 64-78 degrees f.

Patersbier is a style that calls for the ester and phenol production the Trappist strain produces at the higher temp range.

If you are using the Trappist, you could end up with reduced phenol/esters, a higher F.G, or a stuck fermentaion.

On the other hand, it might finish just fine. I'ver never tried Trappist that cold before.
Mine is on its third week at 73-74 degrees f.
Pez.