• Please visit and share your knowledge at our sister communities:
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Targeting a Bottling Date

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

kyoun1e

Well-Known Member
Joined
Jun 6, 2017
Messages
209
Reaction score
28
So my wort entered the carboy Friday, June 16th. I was originally concerned about being able to let this sit until after this coming weekend (because I'm away) but many of you indicated you can let this sit and it will not hurt.

Well, I'm now I'm targeting the timer period of July 4th - July 7th to bottle. Next week is a bear work wise and then I'm away again the following weekend. This would be 18-21 days in the fermenter.

Is this ok?

Assuming yes.

Thanks
 
I leave my beers a minimum of a month in primary.. sometimes more... sometimes 2-3 months.... I've had beers in there 6 months or more before. They've all been fine.

Have you looked at my bottling tips stickey? It will help you make bottling go smoother and shorter so bottling is less of a chore even if you have to do it on a bear of a work week.

:mug:
 
I leave my beers a minimum of a month in primary.. sometimes more... sometimes 2-3 months.... I've had beers in there 6 months or more before. They've all been fine.

Have you looked at my bottling tips stickey? It will help you make bottling go smoother and shorter so bottling is less of a chore even if you have to do it on a bear of a work week.

:mug:

Well, this beer will sit.

Love the sticky! Thanks much. Was just going to start turning my eye to this. Really wouldn't mind mixing and matching some bottles, growlers, maybe even a keg. Don't look forward to bottling 2 cases.
 
I generally make session ales or wheat beers, drink them young, and leave them in the primary from 2-3 weeks. Bottle day is usually scheduled on the immediate weekend after fermentation is done.
Temperature makes a difference and your yeast will react better in cooler ambient temps.
My last bottled batch was 10 twenty-two ounce bottles and 23 twelve ouncers. A bit of work but I haven't gotten all my kegging gear together yet. It's on the "to do" list when finances allow.
 
Back
Top