Bit late to the party, here, but well said Clarence. Not talking specifically about this thread, but in general on this forum, there are a few posters who only seem to be able to criticise rather than encourage and support. There's nothing more likely to put people off from asking for help than being put down by those who can't resist demonstrating their "superior" opinion.Good morning @The Cat.
I'm a bit taken aback by some of the harsh responses to what seems to me to be a perfectly legitimate question, but maybe I've misread the thread.
Good luck and happy drinking.
I've taken a break lately from making ale but am back to it. Tonight I bottled an IPA and have got everything in place for temperature control. Have an unplugged fridge with a heatpad inside connected to an inkbird and have it settled at 20 degrees so will leave all the bottles in there for some weeks.Good morning @The Cat.
I'm a bit taken aback by some of the harsh responses to what seems to me to be a perfectly legitimate question, but maybe I've misread the thread.
Here's what you need to do:
-Have full confidence in your sanitation regime, looks fine and you don't mention any off-favours.
-whatever you're sanitising your bottles with, give them a rinse with cold tap water anyway.
-you dont mention it, but if you're using any kind of stabiliser at the end of your fermentation, then stop it. That's only for home made wines.
-get rid of your carbonation drops they're a complete rip off.
-prime each 500 ml bottle with a scant level teaspoonful of ordinary sugar. (not low calory sugar which contains artificial sweetners).
-cap the bottles and keep them in a fairly warm, but not hot place. 18-20C is ideal, but a degree or two either side won't harm and lager yeasts need a lower temperature.
-it will take up to six weeks for your beers to carbonate and condition. Believe me, I've had beers which give a good head after a couple of weeks, but they're still "green". Bottled beer is not the same as cask beer even if you've followed a cask beer recipe.
-20C is too warm for drinking the beer so chill out down to whatever is appropriate to the style.
-when you crack open the bottle, there should be a hiss. Pour the beer carefully down the side of the glass to judge how the head is forming, if necessary and with very cold beer, you may need to pour the rest of the bottle onto the top of the beer to make it froth up. You ll get the hang of that after a few pours.
Good luck and happy drinking.
I would have written this, if was not already wrote. I like a draught beer level of carbonation from my bottles but am less concerned about head retention. I had a glass with a sparkler in it which made the ale overflow.I've never used carbonation drops but have always found half a heaped teaspoon of granulated sugar to give both adequate carbonation and a decent head. I trust the OP is putting his newly bottled beer somewhere warm enough to keep the yeast active for at least a week?
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