Maturing Time

[ScottM]

I'm trying to figure out approx how much brew I should have on the go at anyone time in order to cover my consumption. What sort of maturation time should I have for lager-esque drinks? Ie, made with ale yeast rather than lagering.

Also, if lagering I understand that the maturation times are longer... how much so?

Cheers

 

[graysalchemy]

I try and leave all my beers in the bottle for at least 8 weeks if not longer. I am trying to build up stocks so I always have a bitter, stout and pale ale plus a guest ale always to hand, as well as speciality high gravity beers ie Elderberry stout and barley wine. Add to that TC and wines.

A lot of brewing. :lol: :lol:

 

[oldstout]

+1 to GA

If you can bear to leave lager 3 months bottled you'll be rewarded with a better drink IMO, you've got to brew, brew, then brew some more, and decent get a stash going......






Oh... :whistle:










Nearly forgot... :mrgreen:




























Then take pics and put them on my threads :lol: :lol:

:thumb:

:

 

[ScottM]

I try and leave all my beers in the bottle for at least 8 weeks if not longer. I am trying to build up stocks so I always have a bitter, stout and pale ale plus a guest ale always to hand, as well as speciality high gravity beers ie Elderberry stout and barley wine. Add to that TC and wines.

A lot of brewing. :lol: :lol:

Yeah it's not half lol. I had worked it out for 6 weeks maturing in the bottle and came up with the following.....

Consumption Per Week:

Beer - 10 Pts
Cider - 5 Pts
Red Wine - 1 Bottle
Oth Wine - 1 Bottle

Cider & wine - 6 Months Maturation time
Beer - 6 Weeks maturation time (time to first bottle 6 weeks)

Required Cider - 130 Bottles per 6 months
Required Beer - 60 Bottles per 6 weeks
Required Wine - 26 Red, 26 Oth per 6 months

Initial start Cider - 3 40L batches
Inital start Beer - 2 40L Batches
Initial start Red Wine - 2 23L/30 Bottle Batches
Initial start other wine - 6 DJs

This basically means 120 beer bottles, 36 Wine bottles, 5 25L storage containers and 6 DJs all in use at any one time.

Once I have the stock I'll need to start a cider every 8 weeks, a beer every 4 weeks, a Red wine every 6 months (minimum) and a DJ wine every 6 weeks.

Busy busy

 

[oldstout]

I try and leave all my beers in the bottle for at least 8 weeks if not longer. I am trying to build up stocks so I always have a bitter, stout and pale ale plus a guest ale always to hand, as well as speciality high gravity beers ie Elderberry stout and barley wine. Add to that TC and wines.

A lot of brewing. :lol: :lol:

Yeah it's not half lol. I had worked it out for 6 weeks maturing in the bottle and came up with the following.....

Consumption Per Week:

Beer - 10 Pts
Cider - 5 Pts
Red Wine - 1 Bottle
Oth Wine - 1 Bottle

Cider & wine - 6 Months Maturation time
Beer - 6 Weeks maturation time (time to first bottle 6 weeks)

Required Cider - 130 Bottles per 6 months
Required Beer - 60 Bottles per 6 weeks
Required Wine - 26 Red, 26 Oth per 6 months

Initial start Cider - 3 40L batches
Inital start Beer - 2 40L Batches
Initial start Red Wine - 2 23L/30 Bottle Batches
Initial start other wine - 6 DJs

This basically means 120 beer bottles, 36 Wine bottles, 5 25L storage containers and 6 DJs all in use at any one time.

Once I have the stock I'll need to start a cider every 8 weeks, a beer every 4 weeks, a Red wine every 6 months (minimum) and a DJ wine every 6 weeks.

Busy busy

You catch on quick :lol: :lol:

 

[artiums_enteri]

For me it depends on the beer. I brew 10 gallons of my house pale every other week. My wife brews 5 gallons of her stout, English bitters, or whatever she wants every other week. Each beer has considerably different conditioning times. My house pale is in primary for 9 days, the yeast and trub get drained out of the conical, then dry hopped for 7 days. The hops are removed, and the beer goes into the brite tank for a week. Any longer than that the freshness of the dry hops tend to really die off. Her oatmeal stout gets 10 days in the fermenter then off to kegs. Her RIS gets 35 days in primary, 9 months in the conditioning tank, then off to kegs where it will sit perhaps oaked for a few more months before its served.