Bottling

[neil007]

Hello

Just bottled up last night and wonder how long it takes for a bottle to clear e.g. sediment to drop to bottom?

Also I didnt top em right up - some have a 2" gap to cap - will that effect the carbonation?

cheers guys :

 

[corby_brewer]

Leave them in a warm place (20oC) for a week, then move them somewhere cooler, eg, shed, garage, for 2 weeks. After that time the sedement will have dropped and your beer will be clear.But i would sugest leaving them for about 4 -5 weeks before you drink them. When i bottle i tend to leave about a 1 inch space.

 

[State of the mind]

Have you thought about using finnings in the secondary fermenter, so that you are bottling with already clear beer?

2 Inch Air space does seem like a lot. I normally use 3/4 of an Inch. Just remember that the more air you allow into the bottle, the larger the chance of the beer spoiling over time. There is no need to worry though, it takes a very long time for the beer to spoil (if you have sanitized everything well) due to the alcohol preventing most beer-spoiling bacteria to survive. You only need to worry about air space if you are planning on keeping the beer for a long time. :grin:

 

[aneray]

I never use finings for any brew, there isn't really the need. I bottled up a Coopers Draught on Thursday afternoon and it is virtually clear already. Follow the advice already given and you won't go wrong. After Bottling I always leave in the warm for a week and then transfer to the cold for at least three weeks. This gives the yeast time to compact to the bottom of the bottle.

As far as filling a bottle goes, I leave about an inch free space at the top. Any more and it doesn't look right.

Cheers Neil

 

[Moley]

Just bottled up last night and wonder how long it takes for a bottle to clear?

Impossible to answer, far too many variables, like what are you brewing, what yeast did you use, how long's it been until now, what's the temperature like, did you use any finings at any stage, etc., etc., etc.

I've brewed a Wherry which still seemed a bit hazy after 6 weeks, my last brew was clear enough to read a newspaper through it 36 hours after bottling, and I never use finings in the FV.

As Dave Corby says, a week in the warm then a month somewhere cool :thumb:

Also I didn't top em right up - some have a 2" gap to cap

No problem, I'd say that I leave around 4cm. :thumb:

 

[neil007]

My bottles now have a thick layer of yeast at bottom. However, despite priming I have seen no sign of secondary fermentation - unless I shake they look flat.

Is that normal or should i expect it to get frothy during secondary ferment in bottle?

Will be using a barrell as to secondary ferment next time to cut down on the sediment

 

[Aleman]

The amount of sugar that you add to your bottles is minuscule compared to the amount of sugar that is present in the wort during primary fermentation. The purpose of priming is to provide condition and sparkle of the beer when poured, because bottles sealed containers you will not see any visible signs of fermentation, for this reason I prefer to fill a couple of 300ml PET bottles. As carbonation proceeds the pressure build up means the PET bottle becomes firmer so this allows me to gauge how carbonation is going. It also gives me an ideal sample for quality control purposes

 

[neil007]

ah thanks, thats clearer (as i hope the brew will be!) :

 

[State of the mind]

I never use finings for any brew, there isn't really the need. I bottled up a Coopers Draught on Thursday afternoon and it is virtually clear already. Follow the advice already given and you won't go wrong.

Of course Finings are not necessary, however they do dramatically decrease the time for your beer to clear. And also if you are siphoning cloudy beer into your bottles, it will result in more sediment present in the bottom of your bottles. Also with some beers, I have experienced that the only way for the beer to clear was with the aid of finings. This has mainly been when brewing with the addition of adjuncts such as maize. :thumb:

 

[neil007]

Ive been waiting since the 16th and im getting impatient

may as well crack one open - not clear yet, but surely cant do any harm to test the brew :

 

[Sean_Mc]

Go for it Neil, I always quality control after 10 days

 

[neil007]

Just have! Scammandem Dark (Brupacks). Not bad at all. Lovely creamy head that was a pleasant suprise - bit of a lingering : malty after taste.

 

[neil007]

My beers have (prob too much) sediment in bottle. Yet, my bottles of old hooky/landlord seem to have no sediment at all. Then again my local micro sells bottles with sediment still in. Why the difference?

 

[tubby_shaw]

My beers have (prob too much) sediment in bottle. Yet, my bottles of old hooky/landlord seem to have no sediment at all. Then again my local micro sells bottles with sediment still in. Why the difference?

Your beers have a lot of sediment because they are naturally conditioned, but you probably didn't allow enough time between the end of fermentation and bottling so there was more yeast in suspension than you needed.
Your bottles of Old Hooky and Landlord are filtered and force carbonated and bottled under pressure so no yeast sediment.
The bottles from your local micro are bottled similarly to your home brewed beer, but have been allowed to settle longer.

 

[real ale rascal]

Hello Chaps,

Does leaving your bottles once you've filled them, for longer than a week ish, in a warm place affect the outcome of your brew?

At the moment both brews i have done, have conditioned well, ie. the PET bottles have firmed up, the problem i have is when i open one and pour myself a drink there is life in the beer, but i don't get a head (or if i do, it quickly goes)

I'm not overly worried as both taste good, it's just i know if i let a few of my mates try them, they will compare it with pub cask ales and take the mick (you know, woolie jumper wearer, where's your beard, home brew it's pants etc)

Cheers for any advice chaps.

real ale rascal

 

[snail59]

Please dont take this the wrong way but any form of grease in the glass will kill the head. Make sure the glass is bang on perfect clean :thumb: . Dont worry about your mates it's what you think that counts .

 

[real ale rascal]

Thanks for the advice snail59,

I had been told this so i do try to use a clean glass, (this doesn't mean it is 100% clean and therefore stopping a head forming on my pint)

I'm assuming leaving my bottles in a warm place for longer than a week will not really affect the out come?

Cheers

Real Ale Rascal

 

[snail59]

If you have kept the primed bottles in a warm place ie same place as the brew was fermented it should carbonate ok. Then take them somewhere cool to condition and clear and all should be well :thumb:

If the yeasties have used all the priming sugar I don't think it will make a difference to carbonation if the bottles are in the warm for 5 or 55 days.