Neub7

Question about bottle conditioning.

9 posts in this topic

I'm a little confused about carbonating vs conditioning.  Is the conditioning done at the same temp as the carbonating?  For example,  if a recipe says 3 weeks carbonating, then 3 weeks conditioning, do I put the bottles in the fridge after the first 3 weeks to condition for 3 weeks?  Or is it just 6 weeks at room temp, then a few days in the fridge?

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6 weeks at room temp.  

 

Follow the 3-4 guideline.  3 weeks fermenting (temp of wort to not exceed high 60s) and 4 weeks (or more) carbonating and conditioning, at 70 or higher.  Then, only put what you'll drink 3 days later in the fridge, leaving the rest to sit at room temp.  

DrMJG and TonyKZ1 like this

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Can't improve what RickBeer said for a great usable plan.  Some beers do require longer conditioning; I have a bit of a mad scientist German Doppelbock that I will lager for about 6 months!  (The Mr Beer instructions will give you a great guide line.)  Ask here if unsure as many have made the beer you are brewing. But most are drinkable after 4 week and improve a lot with a bit more time.  Hope we helped! 

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Yup.  That clears it up.  That is the assumption that I was under, just wanted to be sure.  Thanks!

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On 9/19/2017 at 1:58 PM, RickBeer said:

6 weeks at room temp.  

 

Follow the 3-4 guideline.  3 weeks fermenting (temp of wort to not exceed high 60s) and 4 weeks (or more) carbonating and conditioning, at 70 or higher.  Then, only put what you'll drink 3 days later in the fridge, leaving the rest to sit at room temp.  

 

so apparently I am dong wrong (or at least missing out) by refrigerating the entire batch at the end of conditioning.

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13 minutes ago, 76shovel said:

 

so apparently I am dong wrong (or at least missing out) by refrigerating the entire batch at the end of conditioning.

I guess that depends. If you're crushing the whole batch in a week, it probably doesn't matter.

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1 hour ago, 76shovel said:

 

so apparently I am dong wrong (or at least missing out) by refrigerating the entire batch at the end of conditioning.

 

 

Yes, and no.

 

Ideally, you refrigerate for three days only what you're going to drink in 3 days.  I have labels, I write the date it goes in the fridge.  At the beginning of a batch, if I'm slow to dig into it (at one point I had 13 choices), 2 weeks after the first bottles went in I removed them, added more conditioned bottles, and crossed the date off, putting them at the rear of the batch to condition more.

 

If you have made a lager (95% of Mr. Beer recipes are ALES), then after 4 - 8 weeks warm conditioning you can store all of them in the fridge.

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13 hours ago, epete28 said:

I guess that depends. If you're crushing the whole batch in a week, it probably doesn't matter.

Sounds like fun but I try to avoid too much fun.  ;)

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generally if you have a high abv beer it will benefit from a longer conditioning time.   high abv beers tend to taste like rubbing alcohol early...  figuratively speaking. aging them allows them to mellow out and the flavors to blend better. 

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