Bottles.

[Fil]

fwiw if you do use a few pet bottles of the 1l-2l or bigger size, be advised that they NEED to be decanted out in one into a serving jug, bobbing the bottle up n down over pint glasses will disturb the sediment on bob #1 resulting in pale brown opaque yeast soup. its a 3 handed job 1 to hold the jug at a beer receiving angle, and two to hold the bottle neck and bottom to support it during the pour, letting the bottle collapse will also result in yeast soup.

For all their features a few big pet pop bottles per batch works out well for both the social pints, and will cut down dramatically the cleaning and rinsing of bottles, as 1 x 2l bottle = 4 x 500ml bottles

:drunk:

 

[Ben-Harrison]

So I have just tried the IPA after 11 days in fv (4 days after adding hops pellets) and it tastes like IPA - -- yipeeeee

So I have priming pellets and I have a 2nd fv with tap and bottle stick.

I'm going to boil up 100g of table sugar with 200 ml of water and let cool down before placing in fv2, and then syphon beer onto this but not adding any co2 to the mixture

How long can I keep in fv2 before bottling?

 

[penguinarmy]

i normally wait 20-30 min before bottling (sometimes up to and hr) to allow the sugar to dissolve properly in the FV. its down to personal preference id say 30 min to be sure

 

[Ben-Harrison]

i normally wait 20-30 min before bottling (sometimes up to and hr) to allow the sugar to dissolve properly in the FV. its down to personal preference id say 30 min to be sure

Am I able to wait 24 hours? As not got time now?

 

[penguinarmy]

might be too late then im sure someone more experience will correct me, :hat:

 

[Ben-Harrison]

I got the Mrs to help just bottled up 43 bottles and now in airing cubbord for further conditioning. yipeeeeee..... it says to condition for 5 days before drinking but a lot of people seem to leave for 4-8 weeks will this be better for the beer?

 

[Fil]

upto 2 weeks in the warm Ben, then a little longer in the cool, the warm period is to allow the yeast to generate the condition(fizz) the cold is the cellar conditioning to mature the beer, by all means have a sample after a few weeks but generally the longer you can keep your mits off it the better, at the end of the day its down to personal taste tho.

 

[Joeyriles]

Agreed, Ben. The hardest part of homebrewing has nothing to do with the endless sanitising, boiling, hopping and ceaseless airlock activity; it's keeping your hands off of the beer until it has fully conditioned.

I like to brew a lot at once (a brew weekend once every other weekend) so that I get a backlog going and I can then usually let beer condition while I guzzle the other, more mature brews.

 

[Ben-Harrison]

Cool thanks guys really appreciate all the help and tips with this - your a sound bunch :)

I have just bought Young's Barley wine kit which I'm going to start this weekend.

So I will have to buy some Robinsons Old Tom & Abbots Ale to see me through the next 3 weeks

:drink: