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This was also my thought process. However I didn't want to do it if everyone said they need to be cold to condition. Something I read said being cold doesnt stop the flavour developing, but it didn't say anything about speed.

Thanks I had not heard of this 222. My beer is at final gravity after 4 days. I'm not sure it would be good to leave it on the trub for 2 weeks... but I can transfer to the keg and leave it at fermentation temp, there is still lots of yeast in there. If I carb with sugar it's done in 3 days...

I think we each have a different meaning for the lexicon being used. I've always called the stage after priming/carbonation the 'conditioning' stage. About 4 weeks while the beer clears, but more importantly the flavours come together. However I read a pro brewer talking about conditioning as...

To be clear, I'm talking about maturing or ageing, not carbonation by priming sugar.

I've always left my beer to condition in the corny keg in the fridge at 3.5C. I've read that the beer will clear faster when cold. However, I'm wondering if this is really the fastest way to condition, because it's about more than just clarity or dropping yeast. Am I doing it wrong, should I...

This is great! Sorry I didn't reply sooner. Thinking about the flushing air with CO2 and how the two might mix... I do recall that one definition a gas is that it expands to fill the container. So I think this is why Bufferes said the CO2 and air will mix? However there are clear...

The brass fitting where you put small C02 cylinders actually has a pressure release. You can see that white band? That is an elastic band covering a hole. If the pressure is too high (>10psi) it squeaks out past the rubber band. I drilled a hole in the top and added a schrader valve so I can...

My semi-underground cellar is currently about 22C while outside is a melting 30C+. I ferment in a plastic pressure barrel / keg and I have read that when fermenting under pressure you can do so at a higher temperature without generating the usual (esters?) flavours as much. So I'm not really...

I recently got a beer filter with a 1 micron PP string wound filter. I made a heavily dry hopped IPA. It hardly looked any clearer after filtering :( It did however, seem to oxidise much faster (yay?!) Does anyone here filter their beer? If so, please enlighten me how and what you get from...

I still wish I had a way to store the C02 for later use. I do have a diaphragm pump and it allows me to pump C02 from one vessel to another, but only with a differential of about 5PSI.

I just wanted to share my recent method for doing closed transfers to keep oxygen away from the brew. It may be obvious and everyone already knows, but all methods I've seen used on YouTube use a C02 cylinder to purge the new vessel and force the beer over, or use a pump after purging. What I...

FYI I made it with a 30min boil, all hops at the start. Added 2mL of Cascade aroma hop oil when kegging. Conditioning now but tasted good after a few days :)

I've always done a 1 hour boil... but I guess not much need if I do a 30min addition only. Think some of those hop oils go better with Wilamette than others?

I want to brew today but I forgot to order anything, lol. Lets use what I've got, which is not much. Base Malt: 5Kg Simpsons Extra Pale, 1Kg Crisp Pale Ale Adjuncts: 0.7Kg Caramalt Hops: Wilamette 50g Hop Aroma Oils: Cascade, Citra, Nelson Suvin Not a lot to play with there. I'm wondering, do...

Moving this in a slight different direction I tried to filter the beer to rescue it. It helped, but not enough. Makes me wonder about filtering all my beer in the future though, especially as I can't wait long to drink it. So I have a couple Qs. Why don't beer filters (he one's I've seen...

Hey guys, I actually titled this thread differently, but it was rather naughty so got changed by a moderator. Beer in mind I did not buy those nuts for 'brewing use' just stuff I had in stock from other projects. Marked as stainless, but were not... or perhaps a low grade? What I meant is, do...

I always struggle to wait long enough for my beer to condition out. I just want to drink it right away! Recently I brewed 3 kegs worth in quick succession hoping by the time I got to the last one, I'd have long enough for the next batch to be nicely conditioned. I use a 'top draw' floating...

Well.. after a couple weeks cold condition it's not actually that bad as it is! Reminds me of an extra bitter John Smiths. It has a really smooth creamy feel. What is doing that? The oat malt? Simpsons - Extra Pale Malt (4000 grams) Thomas Fawcett – Oat Malt (400 grams) Crisp - Flaked Barley...

The Rauchbeir I made was about 50% smoked malt. It had a strong smoked flavour but not super strong. It does sound like you got peated malt to me!

Oh, I already fermented, primed, added finings and kegged it! It is now sitting at 3.5C in the fridge to condition. Anything I add now will have no chance of fermenting if I don't do it seperate.