Just noticed someone saying if you make a high gravity beer you need to leave it longer to mature. Is there a set rule for maturing? Fill in the blanks
OG
1060+
1050-1060
1040-1050
1030-1040
How long to mature
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mysterio
Re: How long to mature
OG
1060+ 6 weeks plus
1050-1060 5 - 6 weeks
1040-1050 4 - 5 weeks
1030-1040 3 - 4 weeks
Conditioning process will also be a function of the temperature you're conditioning at, and the health of the yeast you're using. For example if you're conditioning your kegs out in the garage at 2 degrees C, or you pitched a tube of yeast without a starter, conditioning is going to be considerably more sluggish.
1060+ 6 weeks plus
1050-1060 5 - 6 weeks
1040-1050 4 - 5 weeks
1030-1040 3 - 4 weeks
Conditioning process will also be a function of the temperature you're conditioning at, and the health of the yeast you're using. For example if you're conditioning your kegs out in the garage at 2 degrees C, or you pitched a tube of yeast without a starter, conditioning is going to be considerably more sluggish.
Last edited by mysterio on Tue Dec 02, 2008 12:02 pm, edited 1 time in total.
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Damfoose
Re: How long to mature
In general it is a week per 10 points so a beer of 1050 brewed to 1010 giving a 5% alcohol volume or their abouts would take 5 weeks.
So from your question
1060+ 6 weeks plus
1060 = 6 weeks
1050 = 5 weeks
1040 = 4 weeks
1030 = 3 weeks
This is just a guide as some beers are better after a longer maturation time some after a shorter on but in general its a week per 10 points or read as a week per % of alcohol.
So from your question
1060+ 6 weeks plus
1060 = 6 weeks
1050 = 5 weeks
1040 = 4 weeks
1030 = 3 weeks
This is just a guide as some beers are better after a longer maturation time some after a shorter on but in general its a week per 10 points or read as a week per % of alcohol.
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tomU
Re: How long to mature
It also depends on hop amounts. A really hoppy 4% beer may need longer than 4 weeks to get to its best
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shedman
Re: How long to mature
As long as you can resist without triping over your tongue.
I work on a similar principle as mysterio, seems to be a good rule of thumb
1040+ 4+
1050+ 5+
1060+ 6+
Anything above 1070 I would leave for a min of 6months, above that at least a year.
I work on a similar principle as mysterio, seems to be a good rule of thumb
1040+ 4+
1050+ 5+
1060+ 6+
Anything above 1070 I would leave for a min of 6months, above that at least a year.
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PaulStat
Re: How long to mature
What does maturing actually mean? What happens to the beer in that time? Why does a 1060 beer taste better 6 weeks in than 2 weeks in
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mysterio
Re: How long to mature
Read from here onwards
http://www.howtobrew.com/section1/chapter8-2-3.html
It's really something you have to experience for yourself. Try brewing a stronger beer, bottling it and sampling a few bottles every couple of weeks. In my experience there's a magic point where it all comes together and starts tasting really good, and any point from there onwards the differences are fairly minimal. There's no rule that says you cant drink them as soon as they're in the keg or a couple of weeks after they're bottled - but you'll find the beer is usually a little rough round the edges.
Running beers around the 1.035 - 1.045, personally I serve these on draft and have them drunk within a couple of weeks.
Dark beers and strong beers do particularly well with age, there are a number of complex processes going on there which I think Palmer touches on in his book.
http://www.howtobrew.com/section1/chapter8-2-3.html
It's really something you have to experience for yourself. Try brewing a stronger beer, bottling it and sampling a few bottles every couple of weeks. In my experience there's a magic point where it all comes together and starts tasting really good, and any point from there onwards the differences are fairly minimal. There's no rule that says you cant drink them as soon as they're in the keg or a couple of weeks after they're bottled - but you'll find the beer is usually a little rough round the edges.
Running beers around the 1.035 - 1.045, personally I serve these on draft and have them drunk within a couple of weeks.
Dark beers and strong beers do particularly well with age, there are a number of complex processes going on there which I think Palmer touches on in his book.