Ive been doing extract brewing for the past year or so and Im about to make the jump up to all-grain. After fermentation is complete, I bottle condition the beer. It doesnt really matter whether I condition at room temperature or lager at cooler temperatures or let the beer mature for several days to several months, I always end up with beer that has the carbonation consistency of soda. The beer is very bubbly and it foams up a lot with big bubbles only to die out within 10-20 seconds. Here are the basic procedures I follow:
- I use a mixture of 12oz and 1 L bottles
- 12 oz bottles = 1 teaspoon sugar (1/6 oz of sugar)
- 1 L = 2.5 teaspoons sugar (5/12 oz of sugar or 0.41 oz)
- I let the bottle sit for about a minute before capping it to let CO2 push out the air
- Store it in a cool dark place (65°F) for about 2 4 weeks depending on beer
- Chill in fridge for at least a week before drinking
Id like to get a head on the beer that hangs around a little longer ( I typically make heavier stouts and lagers). Any suggestions?
PS When I upgrade Im planning on purchasing a 5 gallon corney and force carbonate.
- I use a mixture of 12oz and 1 L bottles
- 12 oz bottles = 1 teaspoon sugar (1/6 oz of sugar)
- 1 L = 2.5 teaspoons sugar (5/12 oz of sugar or 0.41 oz)
- I let the bottle sit for about a minute before capping it to let CO2 push out the air
- Store it in a cool dark place (65°F) for about 2 4 weeks depending on beer
- Chill in fridge for at least a week before drinking
Id like to get a head on the beer that hangs around a little longer ( I typically make heavier stouts and lagers). Any suggestions?
PS When I upgrade Im planning on purchasing a 5 gallon corney and force carbonate.
