Is there a simple formula for determining alcohol content? What is dry hopping? Does Household sugar make weaker beer than using dextrose or malt extract? Is my tap water okay to use? Hi Will you ship to France? Thanks Mark If I am bottling my lager into ml bottles how much sediment is produced in them?
How do I know my beer is fermenting? My husband is a fan of Old Speckled Hen ale and I see you have an ingredients kit. I am of the opinion that, the less time you condition in the fermenter, the longer the conditioning time in the bottle. I almost always ferment my beers for 3 weeks in the primary fermenter.
This works best for me and is what I recommend under most circumstances. If you do want to get a beer out of primary and into bottles in a quick turnaround, what is the timeframe?
Of course, there is no easy answer, there are however some ways to estimate it. The main goal of fermentation is for the yeast to turn fermentable sugars to alcohol. It is easy enough to see when this has happened by using a hydrometer.
After the activity in the primary fermenter has died down, take readings on consecutive days and when the gravity of the beer is stationary i. This burst of activity can be over in as little as three days if the beer is a low ABV, stronger beers will take longer and can take up to a week or more. It would be wrong to take the beer out of primary at this point though as there is still important processes being carried out by the yeast.
Byproducts created by the yeast during fermentation are still in the beer and they are undesirable in terms of flavour. In the next phase of fermentation, these byproducts are cleaned up by the yeast. A diacetyl rest, where the compound diacetyl is removed can take several days after the initial burst of yeast activity. This is just one example of the conditioning phase of fermentation.
The beer needs to be in contact with the yeast for this cleanup to happen, racking the beer off the yeast will leave these undesirable compounds in the beer after bottling.
The other concern about bottling the beer too soon after primary fermentation is that a lot of yeast will still be up in suspension.
Every time you pour a beer it will rouse the yeast and you end up with murky, cloudy beer. Waiting for the yeast to flocculate settle out to the bottom of the fermenter avoids this issue. The rate of flocculation depends on the yeast strain, it can take anywhere between days if you have a highly flocculant yeast strain to 1 — 2 weeks for a low flocculant yeast strain.
Taking all of these factors into account how quickly can you bottle or keg from primary fermentation. The problem with leaving a beer in the primary fermenter too long is the yeast. Most of the medium gravity recipe kits sold by Midwest contain 6 lbs. By comparison, some of the dark lagers contain upwards of 12 lbs! This will translate to a longer fermentation time, due to the amount of alcohol being produced. Alcohol itself has a very bitter taste, and it takes some time to mellow out.
Extra aging time will really help these beers out. For styles such as Bavarian Doppelbock, Bohemian Dark Lager or Schwarzwald Black Lager, our recommendation is months in primary, and 9 months in secondary. In some cases, you might even want to keep the beer in secondary longer. Just make sure to check the airlock from time to time to make sure there is still water in it. Some styles may even require several years in the secondary before they are ready to drink.
Download our How Long is the Fermentation Process doc here. Oct 25, How Long is the Fermentation Process? A note about ales vs. I've waited 9 weeks to bottle and had so little sediment it was hard to see even in a clear bottle. I prefer less sediment so I leave my beers longer now but the difference between 3 weeks and 4 weeks is slight. Talgrath said:. Aristotelian Well-Known Member.
Joined Jul 31, Messages Reaction score This could affect your carbonation and explode your bottles if bottling. If you are bottling, you should take gravity readings and make absolutely sure it is finished whether you are bottling at 2 weeks or 4 weeks. I'm one of those who tends to leave beer in the primary for up to 4 weeks. It isn't the fermentation that is occurring after two weeks; it's conditioning.
I've kegged beer after two weeks that tasted pretty green, but after a couple weeks on the gas, it smooths right out to what I was looking for. Someone here had suggested leaving the beer in the primary for four weeks as opposed to conditioning in the keg; I tried it and voila! Very nice beer. So it's what I do. I have a fermenter of Funky Rye that has been there for 23 days sitting and quietly getting better.
It's about time to cold-crash it, fine it, and then keg and carbonate it. I might start crashing it tonite, but since I have a partial keg of it on tap, there's no hurry.
That's the beautiful thing about having a pipeline; I've learned patience! The best way to be sure is to let gravity readings tell you if it's done. For me, I wait at least 2 weeks, usually 3 weeks, but that is just my personal preference. The angle I was most accurately describing would be the conditioning as mentioned earlier.
I just breed a malt extract imperial stout, let it ferment gor 2 weeks before bottling, let it sit for 2 weeks in the bottle, and I couldn't believe it, but I had absolutely no sediment in my bottles. Considering I didn't let it sit inthe primary for 4 weeks, I'd be pretty interested if I could let it sit in the primary for that long, as long as it doesn't disrupt the quality of the beer.
How true is this though? Does an extra set of weeks usually produce a better quality beer, or at least help with sediment deposit? Yooper Ale's What Cures You!
Staff member. Fenix26 said:. I cold crash 1. BigFloyd Well-Known Member. What Yooper mentioned is one of the more consistent and easily done practices for ales. Simply let it ride 10 days, check gravity. Check it again in 3 days.
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