Questions About Conditioning?

[witster18]

Bottled my first batch Sunday(brown ale pretty strong coming in at about6.8%)... 2nd batch in the primary now bubbling away(Oktoberfest very trad german recipe)...I know patience is a virtue, but I've got some conditioning questions.

1.Does it take longer for 22oz bottles to condition? and about how long for both 12's and 22's?

2.the biggest mistake I made on my first batch was forgetting to put the priming sugar solution in the bottling bucket prior to racking... I had to siphon it-in after the fact(gently) and stir it(very gently)... anybody see that being a big issue?

3.can I speed up conditioning by raising temp, and if so do you think that would be an issue because of #2 there?




thnx in advance.
first go round was rough, but the Oktoberfest is looking, smelling, and tasting fantastic prior to fermentation... and one more question for the experts.. can forcing a low fermentation temp help clarify the beer? in addition to cold flash prior to bottling, and can someone give me the basics on cold-flashing?



sry.. I know that's a lot.:cross:

 

[wilconrad]

1. No, size of the container doesn't affect conditioning time
2. No, this isn't an issue as long as you sanitized everything that touched the beer
3. Yes, raising the temp will speed up priming and will help the yeast do the last bit of "cleaning up". I wouldn't go higher than ~75.

 

[KeyWestBrewing]

1. No, size of the container doesn't affect conditioning time
2. No, this isn't an issue as long as you sanitized everything that touched the beer
3. Yes, raising the temp will speed up priming and will help the yeast do the last bit of "cleaning up". I wouldn't go higher than ~75.

Agreed though I wouldn't try to rush bottle conditioning. It takes time for the CO2 to fully dissolve into solution.

 

[Conan]

Cold crashing: don't freeze it, but get it cold. In spring and late fall I'll put the beer on the back porch at about 45 degrees F. In summer it never gets crashed, as the basement is coldest at 66- which happens to be my ferm. temp. This time of year I'll put it in the basement which is now 61. It clarifies it some, but not quite as well as sub-50. In the long run it's not even necessary, and its effects probably come out more in bottles than in kegging since a keg, once full, doesn't move around. Kyle

 

[wilconrad]

can forcing a low fermentation temp help clarify the beer? in addition to cold flash prior to bottling, and can someone give me the basics on cold-flashing?

No, lowering the fermentation temp is not an effective response to hazy beer. You should choose your ferm temp based on the flavor profile you'd like to create.

If you want to produce clearer beer, there's a great deal of material out there, but I'll give you a few highlights:
-make sure you chill your wort quickly post-boil
-use a clarifying agent (e.g. Irish Moss, Whirlfloc)
-use a yeast with high flocculation (note: this is far from the only consideration in selecting yeast, but high flocculators will help you brew clearer beer, all else constant)
-cold-crash your beer at the end of fermentation (cold crashing just means chilling the beer down to ~35deg as quickly as possible, which will cause the yeast and other materials to drop out of suspension)

Do those 4 things, and you'll make clearer beer. That's a gross oversimplification, but hope it helps!

 

[wilconrad]

Agreed though I wouldn't try to rush bottle conditioning. It takes time for the CO2 to fully dissolve into solution.

Yes, true, good point

 

[fartinmartin]

Carefull with the "cold flashing" you will get arrested.

All the above entries are good advice.

 

[witster18]

wow, thanks everyone for so many responses, and so fast... I'm a clean freak so yea everything that touched the beer was for sure sanitized... I didn't use irish moss in either batch... I've heard conflicting stuff, but I defo don't want to affect head retention and I had forgot to buy it anyway... it's a fur-piece to the supply shop... so I ixnayed-it altogether.

how about conditioning times?

 

[fartinmartin]

Open one after two weeks, one after three and one after four, then you can fill your boots generally. That just lets you see the beer grow.

 

[wilconrad]

how about conditioning times?

That's tough one, as it varies by beer, yeast, conditions, etc. In general, I'd say 2 weeks minimum, up to several months. If I were you, I'd wait 2 weeks, then put one in the fridge and try it. If it tastes green, wait another week or 2.

 

[dickproenneke]

how about conditioning times?

2-3 weeks at 68-74F to carb. Refrigerate for AT LEAST 48 hours, and up to 2 weeks to improve clarity. Conditioning is a matter of preference. While your beer will be drinkable once carb'd up, the flavor MAY improve from an additional 8 weeks of conditioning time in the bottle

 

[KeyWestBrewing]

wow, thanks everyone for so many responses, and so fast... I'm a clean freak so yea everything that touched the beer was for sure sanitized... I didn't use irish moss in either batch... I've heard conflicting stuff, but I defo don't want to affect head retention and I had forgot to buy it anyway... it's a fur-piece to the supply shop... so I ixnayed-it altogether.

how about conditioning times?

If you don't use Irish moss your going to have a hazy beer. It won't kill your head retention either. I use it for most of my brews and they all come out heady with good lacing. Buy a big bag and it will practically last forever.