Bottle Conditioning

[Pezza24]

I bottled my Dark Ale (accidental grain order cock up) on Sunday and since then I have kept the bottles in the house to condition. But upon reading the Bible by Greg Hughes it says to store most of the recipes at 12C for Conditioning.

Am I ruining this beer by having it in the house?

My plan was two weeks conditioning at room temperature and then a week in the garage before finally getting it in the fridge.

 

[AnimatedGIF]

Your plan sounds good. I leave mine two weeks in what is as good as an airing cupboard, which is where it seems a steady 18 degrees, for 2 weeks. Then I move to the cupboard under the stairs which is closer to 13 degrees for 2+ weeks.

 

[Pezza24]

My garage will be a lot colder than 12 degrees I think though. When I cold crashed my beer before bottling I checked the temp of the beer and it was 9 degrees when I added the priming sugar.

 

[Rodcx500z]

Keep em at 18-20c for 2 weeks then in the shed they will be fine

 

[terrym]

My garage will be a lot colder than 12 degrees I think though. When I cold crashed my beer before bottling I checked the temp of the beer and it was 9 degrees when I added the priming sugar.

Following packaging, to carbonate your beer you need a period of time in bottle at a temperature above which the yeast goes dormant, to allow it to consume the priming sugar. That's why 2 weeks at 18-20*C is suggested because the yeast will be active and two weeks should be more than enough time. Then after that you can store them where you want to condition, minimum two weeks maybe longer, but cooler is thought to be better.

 

[Jim Brewster]

In my very limited experience carbonation is done after a few days. There's a small amount of sugar and a lot of yeast in suspension so it's not going to take as long as the fermentation process.I usually try a bottle after a week to see what it's going to be like and its fully carbonated by then.

That said, 2+2+2 is tried and tested

 

[Duxuk]

My latest brew was nicely clear when I bottled and I managed to not disturb the yeast whilst I bottled. It's still showing tiny bubbles around the necks of some of the bottles so is not finished. 2 weeks before a cheeky taste is good advice.

 

[DocAnna]

I'm finding problems carbonating my beer in the bottle, it's taken at least 4 weeks with my last two batches which I think is to do with using highly flocculant yeasts and cold crashing at 1 deg for over a week. Still only slightly sparkling after 2 weeks and more sweetness than expected. I strongly suspect that there are hardly any yeasts left and have found myself wishing I'd added yeast in the bottling bucket. It is perhaps one of the main motivations for me to move to either forced carbonation or fermenting and carbonating under pressure.

Anna

 

[Pezza24]

I haven't tried one of these yet but they've been sat in the kids playroom antagonising the baby for two weeks so I may pop one in the fridge to try tomorrow. Theres a ring of stuff around the bottom of the bottle so I'm hoping theyre done. I didn't think about the cold crashing dropping most of the good stuff out though.

 

[Barley Rubble]

I always use at least one PET bottle when bottling, so that after 2 weeks I can tell that carbonation has taken place, as the plastic bottle is firm when squeezed. Any 500ml Pepsi, Coke, Fanta, etc. bottle will do, as long as it has contained a carbonated drink.

 

[Barley Rubble]

I'm finding problems carbonating my beer in the bottle

Anna, what amount of sugar are you using when bottling? White sugar or carbonation drops?

I personally use one level teaspoon of white granulated sugar per 500ml bottle and have never had a problem with carbonating my beers or ciders. Obviously making slight adjustments when using 330ml, 660ml, or 750ml bottles.
I have never had to leave the bottles in a warm room (20c - 24c) longer than 2 weeks. Also I have never cold crashed a brew either. Each bottle does have small traces of sediment at the bottom, so I just pour carefully.

 

[Barley Rubble]

Sorry, Should have mentioned that I have never used carb drops, just normal white sugars. Works every time for me.

 

[DocAnna]

Anna, what amount of sugar are you using when bottling? White sugar or carbonation drops?

I personally use one level teaspoon of white granulated sugar per 500ml bottle and have never had a problem with carbonating my beers or ciders. Obviously making slight adjustments when using 330ml, 660ml, or 750ml bottles.
I have never had to leave the bottles in a warm room (20c - 24c) longer than 2 weeks. Also I have never cold crashed a brew either. Each bottle does have small traces of sediment at the bottom, so I just pour carefully.

I'm using the priming calculator at Brewers Friend, and add dextrose to a bottling bucket, this time added it in solution after boiling with water. Aimed for 2.4 vols with this beer. It has the slightest of sparkle at room temp but it was bottled at about 2 deg so that's likely the CO2 that was in at the time of bottling.

Anna

 

[Barley Rubble]

Ah, okay. I have never used dextrose in a bottling bucket like that.
I just add 1 level teaspoon per 500ml bottle, never had a problem.
All I can say is, all the best with your method.

 

[Pezza24]

I popped one last night after 2 hours in the fridge and it was flat as a pancake, did give a little release when I opened the cap though. I may move them to the garage after the weekend to see if the cold will do anything for them. Tasty even though it wasn't carbonated.

 

[Garmostripel]

Ah, okay. I have never used dextrose in a bottling bucket like that.
I just add 1 level teaspoon per 500ml bottle, never had a problem.
All I can say is, all the best with your method.

Hi, just a curious, when you are bottling do you swirl or shake (after capping) to mix the sugar or just leave it do it’s thing?

 

[terrym]

Hi, just a curious, when you are bottling do you swirl or shake (after capping) to mix the sugar or just leave it do it’s thing?

I put bottles on their side and gently roll them about until the sugar has become dissolved, in the hope that this will minimise air getting into the beer. Whether it makes any difference or not I have no idea. However its less important with the PET bottles I use because I squeeze nearly all the air out before capping.

 

[HoppyTommy]

I always use at least one PET bottle when bottling, so that after 2 weeks I can tell that carbonation has taken place, as the plastic bottle is firm when squeezed. Any 500ml Pepsi, Coke, Fanta, etc. bottle will do, as long as it has contained a carbonated drink.

Top tip. I've gone to all nice matching brown glass bottles and never thought of using a single PET one as tester.

 

[terrym]

I popped one last night after 2 hours in the fridge and it was flat as a pancake, did give a little release when I opened the cap though. I may move them to the garage after the weekend to see if the cold will do anything for them. Tasty even though it wasn't carbonated.

If you have flat beer the causes are simple to identify
- there is not enough priming sugar for the required level of carbing
- not warm enough for the yeast to work
- not enough time given for the level of residual yeast in the bottle to work on the priming sugar at the carbing temperature
- no yeast
- leaking caps
So if your beer is flat now moving them to a cold place will not encourage carbonation, it will do the opposite, since it is likely to send the yeast to sleep and without yeast working, carbonation won't happen.
Finally beer served chilled required a higher level of carbonation compared to the same beer served at room temperature for the same effect, since the CO2 is more likely to stay in solution rather than fizz out of it.

 

[Pezza24]

If you have flat beer the causes are simple to identify
- there is not enough priming sugar for the required level of carbing
- not warm enough for the yeast to work
- not enough time given for the level of residual yeast in the bottle to work on the priming sugar at the carbing temperature
- no yeast
- leaking caps
So if your beer is flat now moving them to a cold place will not encourage carbonation, it will do the opposite, since it is likely to send the yeast to sleep and without yeast working, carbonation won't happen.
Finally beer served chilled required a higher level of carbonation compared to the same beer served at room temperature for the same effect, since the CO2 is more likely to stay in solution rather than fizz out of it.

Fair enough, they're still in the house have been away so not moved them yet. What would you suggest to hopefully reactivate these?

Give them a good shake and keep them snug for a while longer?