Bottle conditioning without priming

[jeg3]

I've commented on a few threads now that I've done a couple of brews where I've bottled without priming, allowing the residual yeast in suspension and the remaining sugars to condition the ale.

This nominally takes about six weeks, depending on the ale. I was surprised by the results; the resulting beer on both occasions has surpassed my previously primed bottles in terms of mouthfeel and also has a better more compact head.

I usually also condition in a keg for four weeks, to get a 'cask condition' before bottling, so an ale can take 12 weeks from brew day to the first sip.

I guess my question would be how do people condition their ales?

 

[clibit]

I never bottle without priming. I think if I did, it would be with an English ale yeast that doesn't have high attenuation. Some English yeasts carry on nibbling at the sugars for a long time and can result in over carbed bottles. But with other yeasts you would get very little carbonation. You could bottle after cold crashing, when CO2 has been absorbed, but it would be hit and miss. I reckon one of the reasons breweries pasteurise and force carb their bottles is to ensure the carbonation is exactly how they want it and no additional carbonation takes place in the bottle. To get bottle conditioning spot on you need to stick with a yeast and get used to how carbonated the bottles become with different levels of priming sugar. It's a bit of an art to get it just right.

 

[McMullan]

Some of my beers are sufficiently carbonated and bright after 3-4 weeks in the FV, I don't bother bottling or kegging them. Others take at least several weeks in a bottle or keg. Depends what you're brewing, I think. Some yeast have higher attenuation (are gassier) than others... and some worts are more fermentable. Have to admit, I've nether bottled without priming. Sounds interesting. If you're familiar with the yeast, etc., you could bottle or keg before FG is achieved?

Edit: Don't try what I suggested, unless you can predict your yeast's attenuation in a specific wort. Exploding bottles are dangerous... and messy...

 

[GlentoranMark]

Surely it could be worth an experiment for 2 bottles with every brew (assuming you do 40 pints at a time?)

I've never even thought of trying this but will do in future. I'm sure some yeasts/ combinations of grain bills will work better than others.

 

[clibit]

Some of my beers are sufficiently carbonated and bright after 3-4 weeks in the FV, I don't bother bottling or kegging them. Others take at least several weeks in a bottle or keg. Depends what you're brewing, I think. Some yeast have higher attenuation (are gassier) than others... and some worts are more fermentable. Have to admit, I've nether bottled without priming. Sounds interesting. If you're familiar with the yeast, etc., you could bottle or keg before FG is achieved?

Edit: Don't try what I suggested, unless you can predict your yeast's attenuation in a specific wort. Exploding bottles are dangerous... and messy...

So you sometimes drink straight from the FV? Pour from a tap presumably?

 

[Racinsnake]

There's a famous Irishman who swears by it!!! I'd mention his name but I might get Ditched.

 

[clibit]

He of the power drill? :-)

I've had great samples from the FV. It's just a low pressure keg really innit?

 

[McMullan]

So you sometimes drink straight from the FV? Pour from a tap presumably?

For session beers, yes, no problem. They'd be in the ferm chamber and cooled once complete. It can be like 'fresh bread' ;-)