How long in the bottle?

[Double_Maxim]

My beers have been bottled for a week... realistically how long is it before I can be drinking my brew.... the recipe said 1 week but I keep seeing people talking about months :? and I'm thirsty :grin:

 

[graysalchemy]

You could do but they will most likely be flat. Really it takes 2-3 weeks but realistically I would say a month. They will only improve after that. I have just started drinking a batch which was brewed at the beginning of December so that is nearly 4 months.

The trick is to bre faster than you can drink or brew larger batches, that way within six months you will be drinking beer that is 2-3 months old :thumb:

 

[Moley]

Up to a week in a warmish place will give your beer its fizz.

After that, rule of thumb is one week for every 10 points of Original Gravity, so a 1.040 beer is 40 points = 4 weeks.

Earlier quality control testing is almost obligatory, but try to leave most of your beer for at least a month.

 

[jonnymorris]

Earlier quality control testing is almost obligatory...

I keep telling myself this as I tuck in after only 2-3 weeks. It's very diffucult and I think the 'brew faster than you can drink' maxim is the only solution.

 

[eggman]

I tend to have a sample after it's been in the bottle/keg a couple of weeks to see how it's progressing. It'll probably be drinkable after 3 weeks or so but the longer you leave it the better it will taste :thumb:
Best thing to do is get another brew on to take your mind off of it :drink:

 

[RokDok]

OK so how long in the warm for the secondary fermentation to take place ?

I'm looking at my first ever AG in front of the radiator in bottles now- tis been there for a week.

Should I just go back down the pub or try one ????

RD

 

[Baz Chaz]

RD get one tried ....... go on, quality conrol is very important :thumb:

I've just tried a sample of Jennings Cumberland Ale as a 'quality control' taster, brewed 3rd March, been in the bottle for 3 weeks :!:

The initial sampling ..... excellent, very pleased indeed :

The idea for all my brews so far this year is lighter ales, there's plenty of heavyweights stored away, the lighter ales are going down just a bit too well though :drunk: they also seem to drink well earlier

 

[eggman]

OK so how long in the warm for the secondary fermentation to take place ?

I have my brews in the warm for a week before moving somewhere colder to condition, i'd give it at least another week before sampling :

 

[jonnymorris]

I'm looking at my first ever AG in front of the radiator in bottles now- tis been there for a week.

Too early. Go tut pub.

 

[eggman]

Too early. Go tut pub.

+1 :thumb:

 

[RokDok]

Thanks for the sound advice.

I'm off to the pub.

RD

 

[Double_Maxim]

thanks for all the good advice :thumb: although it's not quite what I wanted to hear :rofl:

 

[dermy]

Someone said "The trick is to bre faster than you can drink" that's all well and good but I find that the more and faster I brew - the more I drink!!!!

 

[RokDok]

Isn't that what Aristotle said ??

I brew therfore I am

Or something similar ?

Back from the pub now.

Might exercise some quality control.

 

[dermy]

A bit early in the evening for Philosophy...

...and who are you trying to kid about self control?? This is a home brew forum - so get your ass over to that fridge and open a bottle!...oh, and enjoy (as if that needed saying!.)

 

[Moley]

Isn't that what Aristotle said ?? I brew therefore I am, or something similar ?

No, you fool, Aristotle was a bugger for the bottle but it was René Descartes who said "I drink therefore I am".

>>clicky<<


Immanuel Kant was a real pissant who was very rarely stable,
Heidegger, Heidegger was a boozy beggar who could think you under the table,
David Hume could out consume Schopenhauer and Hegel,
And Wittgenstein was a beery swine who was just as schloshed as Schlegel.

There's nothing Nietzsche couldn't teach yer 'bout the raising of the wrist,
Socrates, himself, was permanently pissed.

John Stuart Mill, of his own free will, on half a pint of shandy was particularly ill,
Plato they say, could stick it away, half a crate of whisky every day,
Aristotle, Aristotle was a bugger for the bottle,
Hobbes was fond of his dram,
And René Descartes was a drunken fart, "I drink, therefore I am".

Yes, Socrates, himself, is particularly missed,
A lovely little thinker but a bugger when he's pissed.

 

[Baz Chaz]

Excuse number 1 ... "Quality control" :whistle:

Excuse number 2 ... "It's vitally important to try at all stages and ages so you can understand the brewing and maturation process as well" :ugeek:


Or more to the point .....

...This is a home brew forum - so get your ass over to that fridge and open a bottle!...oh, and enjoy (as if that needed saying!.)

:rofl: :rofl: :rofl:

 

[Darcey]

I found one from July '11 the other day.. lovely. Prob the best one of the batch !

 

[LeffeFan]

Up to a week in a warmish place will give your beer its fizz.

After that, rule of thumb is one week for every 10 points of Original Gravity, so a 1.040 beer is 40 points = 4 weeks.

Earlier quality control testing is almost obligatory, but try to leave most of your beer for at least a month.

Cool. I didn't know that but it fits in with what the instructions say for my first to brews/gravity readings.

 

[Pinck]

My general rule of thumb is the 1-2-3 method:

1 week primary
2 weeks secondary
3 weeks bottle conditioning

While it's a good starting place, I'll adjust as necessary for the different beers I'm doing. The gravity of your brew and the yeast strain you're using will dictate a lot of this change. For example I've unleash a good sized slurry of ringwood yeast on a 1.032 mild, and that guy was in a keg on day 6 :)

My 1.124 barleywine on the other hand is doing 1 month primary, 9 months secondary, 2 months (at least) bottle conditioning.

But as a baseline, for your standard 1.050 ale, at standard fermentation temp, with an average attenuating yeast, 1-2-3 works well.