Fermentation...

[Monty Brewster]

Hi,

I've recently started brewing my own beer and would be very grateful if you could answer a couple of questions for me!

1. My beer seems to be fermented, however i won’t be able to bottle it for around another week - will this affect the outcome at all?

2. i have heard that you must add sugar to the bottles before bottling, however there is no mention of this on the pack - is it always necessary?

I look forward to hearing your thoughts.

Thanks!

Monty

[Katzenjammer]

Hi Monty

[prolix]

standing for another week will do it no harm if the lid is on.

if you don't prime you will get no fizz, you don't need much some prime ina bottling bucket then bottle others straigh to the bottle.

hope that helps, oh and welcome


try this thread

[Monty Brewster]

Thanks for that! Very helpful.

i have a couple of other questions if i may...

What is the maximum amount of time you can leave it before bottling and is it safe to do this in two phases. the reason i ask, is that i only have around 20 bottles at the moment and need a lot more.

Also, i've read on here that i may be better off using dried spray malt as oppose to standard sugar, when bottling. is this the case? i'm brewing Birkby Bitter - one of the Yorkshire Bitters...

Thanks again!

Monty

[wetdog]

I wouldn't leave it more than 3 weeks on the yeast. You could rack it into a secondary FV to extend a little longer but as for bottling half, drinking the bottles then refilling with the remainder of the fermented beer, I wouldnt do that.
since you're only adding around half a teaspoon of sugar to a bottle it wont make any noticeable difference if you used spray malt instead