hoopdogg315
Well-Known Member
Until bottling day for my first batch. This first 3 weeks is killer!!!!!
Until bottling day for my first batch. This first 3 weeks is killer!!!!!
Haha you know there are another 3-4 weeks after you bottle right?
It doesn't have to take that long unless you're conditioning at really cool temps. I stick a few bottles by my baseboard heat and am drinking fully carbed beer in a week or less.
It's true. When you first start the patience thing is very difficult.
Within 6 months or so you'll switch to... "Damn! I have to bottle. AGAIN?" or "Is it already time to move that to secondary?"
Sure, but carbing at 70 won't produce off flavor. Patience goes far.
By that same school of thought. Putting your carboy in front of your heater or ramping a brew belt up to 90 will finish fermentation in 1 week instead of 3.
Bottle conditioning at higher temps will not cause off flavors. Almost every Belgian brewery has a hot room, often at 80° or above, that they bottle condition their premium beers in with no problems. I am a fanatic about temp control during critical stages of the brewing process and I let every batch do its thing for at least three weeks. It just isn't necessary to wait for good bottle conditioned beer. The reason I leave it in the primary so long is so I DON'T have to wait once it's in the bottle! Cheers!
Sure, but carbing at 70 won't produce off flavor. Patience goes far.
By that same school of thought. Putting your carboy in front of your heater or ramping a brew belt up to 90 will finish fermentation in 1 week instead of 3.
Keep in mind that if this beer is a week old, that fermentation is more than likely done by now anyway! Any time still in the fermenter after the beer is done fermenting is for clarifying and conditioning.
I never go three weeks in the fermenter (at least, not on purpose!) as my beers tend to be really clear by day 10-14 so I package then.
Yes I won't argue that. But when you prime a beer with fresh sugar you are starting fermentation again, so keeping said beer at a higher temp for priming would produce the same (though on a much smaller scale) off flavors of keeping your fermentor at too high a temperature, would it not?
Keep in mind that if this beer is a week old, that fermentation is more than likely done by now anyway! Any time still in the fermenter after the beer is done fermenting is for clarifying and conditioning.
I never go three weeks in the fermenter (at least, not on purpose!) as my beers tend to be really clear by day 10-14 so I package then.
Until bottling day for my first batch. This first 3 weeks is killer!!!!!
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