Hi Jim,
I know that you don't bottle your beer, but I do.
I have just bottle 8 x 1 litre PET bottles of Malt Shovel's Brown Nut Ale on sunday night, that's 2 days including today. Priming sugar were added (about 1 teaspoon per bottle) and now awaiting carbonation to occur.
I noticed that the bottles are still pretty "soft", unlike my first brew which turned pretty firm by the second day.
Am a little worried that I may have done something wrong as the carbonation seems to be not forthcoming.
I hope you can shed some light on this as you have years of brewing experience.
Thanks in advance.
Bottle conditioning
Well, although I don't use bottles now, I did when I first took up brewing. It sounds like you've done everything right and I know you are in a hot climate (Australia??) so that can't be the problem.
It may just be that you need a bit more patience! Possibly the first batch was bottled early so that it was still fermenting when it was put in the bottles. This might explain why the first batch got hard so soon.
I would expect to wait at least a week before getting full carbonation in the bottle, then another 3-4 weeks for the beer to mature before drinking.
Good luck!
Jim
It may just be that you need a bit more patience! Possibly the first batch was bottled early so that it was still fermenting when it was put in the bottles. This might explain why the first batch got hard so soon.
I would expect to wait at least a week before getting full carbonation in the bottle, then another 3-4 weeks for the beer to mature before drinking.
Good luck!
Jim
-
jean-yves
- Hollow Legs
- Posts: 367
- Joined: Tue Mar 29, 2005 1:00 pm
- Location: Brittany France
- Contact:
hello layangman, and welcome to the forum B)
I bottle my beer (and also casking) I'm a all grain brewer; when the fermentation has stopped, I transfer the beer to another vessel and I leave it in a cool place for a period of 2-3 days to help more yeast to settle out.
then, I add to the beer about 3.5 to 4 gr per liter of cane sugar before bottling or kegging, I leave the bottles at 20 to 25°c for 8 days minimum .
after 8-10 days you can store the bottles to a cool place and wait 3 weeks to mature ( I often taste the beer before
)
I've done many brew with this method and it work very well :rolleyes:
I bottle my beer (and also casking) I'm a all grain brewer; when the fermentation has stopped, I transfer the beer to another vessel and I leave it in a cool place for a period of 2-3 days to help more yeast to settle out.
then, I add to the beer about 3.5 to 4 gr per liter of cane sugar before bottling or kegging, I leave the bottles at 20 to 25°c for 8 days minimum .
after 8-10 days you can store the bottles to a cool place and wait 3 weeks to mature ( I often taste the beer before
)I've done many brew with this method and it work very well :rolleyes:
-
layangman
Hi Jim,
Thanks for the enlightenment. Yes, you rae right that I may have bottled the first batch earlier than expected. I still the left overs and I have to release CO2 from the bottles daily to prevent exploding bottles!
As for the latest batch, I will have to learn to be patient :rolleyes:
FYI, I come from sunny Singapore....really hot place...averaging 30-33*C. Currently its wet and cooler due to the seasonal rain. Maintaining low temperature for brewing beer is a pain here and I have to use a chiller box with freezer packs or ice blocks to cool the fermenter to within acceptable range.
I will be building another chiller box this weekend for the 15 liter fermenter....then on to my next brew :blink:
CHeers
Thanks for the enlightenment. Yes, you rae right that I may have bottled the first batch earlier than expected. I still the left overs and I have to release CO2 from the bottles daily to prevent exploding bottles!
As for the latest batch, I will have to learn to be patient :rolleyes:
FYI, I come from sunny Singapore....really hot place...averaging 30-33*C. Currently its wet and cooler due to the seasonal rain. Maintaining low temperature for brewing beer is a pain here and I have to use a chiller box with freezer packs or ice blocks to cool the fermenter to within acceptable range.
I will be building another chiller box this weekend for the 15 liter fermenter....then on to my next brew :blink:
CHeers
-
layangman
Hi Jean-Yves,
Thanks for the tips and advise
I hope to be able to do all-grain one day, but for now I will be happy with the canned beer concentrates.
A question about racking and secondary fermentation. After the wort has completed its course of 7 days or so, it is then racked into another airtight fermenter, introduce priming sugar, leave for another week or so and then bottled? Is this the correct sequence? Does this method yield better results in the beer in terms of taste and clarity? :huh:
Thanks for the tips and advise
I hope to be able to do all-grain one day, but for now I will be happy with the canned beer concentrates.
A question about racking and secondary fermentation. After the wort has completed its course of 7 days or so, it is then racked into another airtight fermenter, introduce priming sugar, leave for another week or so and then bottled? Is this the correct sequence? Does this method yield better results in the beer in terms of taste and clarity? :huh: