Virgin brewer - just bottled

[punkrawkgeek]

i just bottled my first home brew. made an ESB. kind of excited. tasted good. couldn't fit the last little bit in a bottle, so i had a little glass of it. man, now i have to wait for the bubbles.
so excited!
thanks everyone on here for their answers to any questions and all their answers on the other threads. pray to the beer gods now.

 

[insanim8er]

great, now maybe you can use your homebrew to get laid

 

[NTXBrauer]

Give it 2 weeks at room temperature, then throw one in the fridge to chill...It will be the best beer you have ever tasted, guaranteed. Congrats on the first batch!

 

[punkrawkgeek]

great, now maybe you can use your homebrew to get laid

You're able to do that with your homebrew?! I am happy to hear.

Give it 2 weeks at room temperature, then throw one in the fridge to chill...It will be the best beer you have ever tasted, guaranteed. Congrats on the first batch!

I cannot wait. Knowing me, I'll have to try one at the week point and see... You know what curiosity is like, I am sure.

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[stevehardt]

Congrats!

 

[NTXBrauer]

I cannot wait. Knowing me, I'll have to try one at the week point and see... You know what curiosity is like, I am sure.

I know all too well, and cannot remember when I didn't pop the top on one or two at week #1. You have to sample the product and ensure carbonation is taking place.

 

[punkrawkgeek]

So, what if carbonation isn't taking place... What do I do...?

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[insanim8er]

So, what if carbonation isn't taking place... What do I do...?

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panic and call 911...

You just bottled it. It can take time.

What temp do you have the bottles stored at?

 

[punkrawkgeek]

Temp is about... 20 or so degrees C. Still fresh. Haven't opened any. Gonna wait the week and then go from there...

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[DaleCooper]

I cannot wait. Knowing me, I'll have to try one at the week point and see... You know what curiosity is like, I am sure.

Consider it Quality Control!:rockin:

 

[LovesIPA]

So, what if carbonation isn't taking place... What do I do...?

First, I would only worry about a problem you actually have.

If you followed the directions and advice given, it will carbonate fine.

It's very common for new brewers to panic when they open a beer after a week and find no carbonation at all. When they open the same beer again after 3 weeks, the carbonation is fine. The process does take time and it's not unheard of for big beers to take up to 4 weeks to fully carbonate. So patience really is key.

 

[knelson13A]

I also "QC" a beer at a week after bottling.

Congrats, and welcome to the greatest hobby in the world!!

 

[NTXBrauer]

Temp is about... 20 or so degrees C. Still fresh. Haven't opened any. Gonna wait the week and then go from there...

20 C (68 F) is a little on the low side, and it could take up to 3-4 weeks to fully carbonate.

Don't worry, your beer will get there. When bottling, I normally condition around 72 F and can expect it to take 2-3 weeks, depending on the style. This is of course when using 12 oz bottles. Bombers will take 3-4 weeks normally.

 

[punkrawkgeek]

Really depends on if they turn the heat on upstairs... I'll give it a week. Test. And go from there. I wanna try a bottle. We'll see how it goes! Crossing fingers. Heh.

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[insanim8er]

Really depends on if they turn the heat on upstairs... I'll give it a week. Test. And go from there. I wanna try a bottle. We'll see how it goes! Crossing fingers. Heh.

Sent from my SGH-I337M using Home Brew mobile app

I know it's difficult when you first start brewing. But here's some sound advice: In the interim, considering brewing something else instead of obsessing over the bottle.

If you build up a steady stream, you won't be so antsy for them to finish.

Brewing takes time and patience, you will learn this. We all have.

Imagine brewing a barley wine or sour that takes a minimum of a year to develop.

I have pear cider and apple wine that I've let age for well over a year now. They're still sitting in kegs in the basement.

I'm going to start brewing sours and barley wines here soon too. I plan on brewing one once every few months. I have (7) five gallon sankey kegs that I plan on putting them in for long term bulk aging.

Another thing is consider Kegging. It'll carb up much faster. You can also look into fermenting under pressure, so that you can carb the beer up while it ferments.