Maturation

[gunner]

I have 19litres of 49er in its 2nd week of maturation,was basically after advice on how long the process takes.
It's a GW clone,and the advice in the book is 1 week =.10 of gravity.Will the maturation process take 5 weeks,or is that to long.
regards Graham.

[Carpking]

That is the general rule. I rarely let a beer condition as i like them fresh. They taste good to me after a couple of weeks and ive normally finished a cornie before 5 weeks has lapsed.

[vacant]

I rarely let a beer condition as i like them fresh. They taste good to me after a couple of weeks

Call that fresh? Lots of people can't resist drinking the samples they take once they've got a hydrometer reading.

[Carpking]

I rarely let a beer condition as i like them fresh. They taste good to me after a couple of weeks

Call that fresh? Lots of people can't resist drinking the samples they take once they've got a hydrometer reading.

You mean breakfast?

[DarloDave]

I had 2 pints of 4 shades last night which has been kegged for 2 days

[Carpking]

Glad i'm not alone. I finished a keg of stout in about a week, after it had been kegged for about three days....

[gunner]

Cheers carpking,just finished work,little trip to the cellar then.

[macleanb]

Well OF COURSE I "sample" all my beers! (OK 4 pints may be pushing the definition of "sample"). But it depends on the beer - a 1038 lighlty hopped beer tastes bleeding fantastic from the first day (following Whorsts advice I have been making ordinary bitters ~1038 that are drinking perfectly in a week to 10 days - and that includes primary!). But I have also brewed 1060, hopped to hell and back (oh and some oak in there as well) monster beers that tasted like a cross between Benylin and "Gunk" degreaser for the first couple of months, having returned to them 6 months later they're lovely!

[booldawg]

I've brewed some beers that didnt taste too good at the week per 10 point stage but were fantastic after 4 months in the bottle (by which stage there were only a few bottles left!) Does beer mature quicker in a keg/corny?

For example the 'Hint of Heaven' that I'm currently drinking was bottled on 1st March and had a really harsh taste up until about 10 days ago. Now its lovely. Its a 5.2% abv dark ruby ale. I also find that a decent head takes at least a few months in the bottle. Maybe its something to do with the slow release of nitrogen that promotes head retention?

I also find this time of year that beer doesnt mature so quickly as the weather is that much warmer. Yeast takes alot longer to drop out.

From now on I try to keep in the bottle for at least 3 months before drinking. The only way to make this possible is to create a rolling stock.

[Carpking]

Personally i have been making ales at around 1038. So they are literally good to drink after a few days of forced carbonation, but from around 1045 upwards i leave it until it tastes good. A wee sample every few days lets you taste the maturation process.

[gunner]

Guys,i know its slightly off topic,but the issue of carbonation is the only real sticking point for me at the mo.

My 1st AG was casked in a king keg bottom tap 11 days ago,and primed with 50g sugar.As its only 19litres the keg is only half full.
The guy in the HBS advised me that once the beer had been primed and casked i should release the cap slightly after 24hours, and again
2-3days later to release Co2,(at least i thought that was what he ment.)

I followed his advice,but the expected fizz of released gas was not there,tasted the beer last night,all good,but my concerns are:

1.Was 50g of sugar enough for enitial priming,if not how much would you recommend.

2.If the KK is only half full,and there has not been enough carbonation,is the beer at risk of spoiling from o2 the longer it stays in the keg.

3.If the answer to Q2 is yes,this is where i am confused with the carbonation issue.Do i have to use the S30 cylinder to purge out excess o2 and leave a
protection blanket of Co2 over the beer,as i believe,which is different from forced carbonation which is where you are actually making the beer fizzy.

Could someone please explain in simple terms the reason for carbonation,and the difference if any between carbonation and forced carbonation.

Thanks in advance
Graham

[gunner]

Booldawg i notice your in hampshire,anywhere near portsmouth,doesnt seem to be many coasties on the forum.

[booldawg]

Booldawg i notice your in hampshire,anywhere near portsmouth,doesnt seem to be many coasties on the forum.

I'm about 30 mins from Portsmouth up the A3 and right on the Sussex/Surrey/Hants Border. Theres a few from Hampshire but not sure what part.

[Carpking]

I'll have a go...
You are probably kegging after 7-10 days and feeding the suspended yeast with sugar which will 'naturally' carbonate your beer. With a cornie you tend to leave it longer and often use finings to make the beer crystal clear. There is no yeast in suspension and co2 is 'forced' into the beer. Your king kegged beer will clear when the yeast drops leaving a sediment layer. I add 20-30 psi depending what im making and keep topping it up with co2 until it equalises at my desired psi (say for a mild around 6-8psi). This is different for everyone as people like various levels of 'fizz' for their beers.

Hope that makes sense.

[gunner]

Cheers carpking.

So priming sugar added to cask,to clear up remaining yeast and clear the beer when yeast drops to bottom of cask.
This is called natural carbonation.

If the beer does taste a little flat,would that be because i haven't put enough sugar in,or because there is to much 02 in the cask as it's half full and the
02 is effecting the beer.

Does the priming sugar only act to clear remaining yeast,or does it serve any other purpose within the casking process?

Do i need to use a s30 cylinder on my beer if i have a large head space of 02 above the beer,does the use of such equipment,remove/purge 02 and leave
a blanket over the beer as protection(not sure if i have made this up/read it somewhere) or does it actually put fizz into the beer as say lager/which is not the effect i'm after.

regards graham