Once in the bottle / pressure barrel.

[BrettPreston]

Hi guys.

So, I've just made my second brew. A export stout, extract kit by simply.

This weekend, after two weeks in the fermentation bucket, I transferred it and added the priming augers. I filled the bottles I have with it and then pressured barrelled the rest.

My questions..

Where is best to keep it and for how long?

What is the best temp for it to condition and carb at?

Should it stay in doors for some time, then moved outside where it is colder?

And roughly how long until it's good to go?

I know that with time it will get better and I'll probably keep the bottles for some time, but a rough guide would be good.

Thanks guys.


Sent from my iPhone using Home Brew

 

[Riot]

You want about three weeks at 70, then they should be ok to refrigerate

 

[narl79]

I keep my bottles at 70ish. Some beers are ready in a week some 3 weeks. I got myself 2 cases of 6 oz bottles and I fill 2 for each brew to check at week 1,2.

Sent from my SPH-L710 using Home Brew mobile app

 

[JimRausch]

I'm going to pass along a neat little trick from Nighthawk:
At bottling time, fill one clean, sanitized soda bottle as usual. Squeeze out the excess air and cap. The CO2 during carbonation will fill the bottle. When it's rock hard, you're done.
Eliminates the guess work.

 

[narl79]

Thats a neet little trick.

Sent from my SPH-L710 using Home Brew mobile app

 

[BrettPreston]

That is a neat trick. Will keep in mind for next time.

Does it not need time to get "better" as some people say and not just be carbed?

Thanks.


Sent from my iPhone using Home Brew

 

[Paradigm]

It's been my experience that it's usually higher alcohol beers (8%+) that age well, as a super rough rule of thumb.