Gggsss
Well-Known Member
Hello all
Long term lurker and first time poster.
I've just finished my second kit brew and wanted to find out the best way to condition/carb my bottles.
Little insight (sorry if too much info). My first brew was a St Peter's Ruby Red Ale (in August) and all went ok with the initial brewing/fermenting. I think I naused up the bottling and conditioning (didn't pay enough attention at the time). It is drinkable but no great.
My second/current brew is the Tiny Rebel Cwtch kit. After general research I have been considerably more conscientious with brewing & bottling. Also in addition to the kit I added DME, mosaic pellets at the initial and dry hop stages and also grapefruit peel. The result is a decent smelling & tasting Grapefruit Red IPA style beer. So happy with the results and primed/bottled last night.
Now I need to know the best environment to condition/carb the beer. The kit instructions advise in a warm dark place for 2 days then two weeks in a cool place to condition. I'm a little skeptical to follow this as I'm thinking that they should be stored for longer in a warm place (room temp 18-21ish). This is obviously giving the yeast longer in the correct environment to do its work. I'm only concerned that too long at a warm temp will affect the taste.
Not bothered about clarity just decent taste/body/carbonation.
Hope I didn't go on too much.
Many thanks in advance for any feedback.
Long term lurker and first time poster.
I've just finished my second kit brew and wanted to find out the best way to condition/carb my bottles.
Little insight (sorry if too much info). My first brew was a St Peter's Ruby Red Ale (in August) and all went ok with the initial brewing/fermenting. I think I naused up the bottling and conditioning (didn't pay enough attention at the time). It is drinkable but no great.
My second/current brew is the Tiny Rebel Cwtch kit. After general research I have been considerably more conscientious with brewing & bottling. Also in addition to the kit I added DME, mosaic pellets at the initial and dry hop stages and also grapefruit peel. The result is a decent smelling & tasting Grapefruit Red IPA style beer. So happy with the results and primed/bottled last night.
Now I need to know the best environment to condition/carb the beer. The kit instructions advise in a warm dark place for 2 days then two weeks in a cool place to condition. I'm a little skeptical to follow this as I'm thinking that they should be stored for longer in a warm place (room temp 18-21ish). This is obviously giving the yeast longer in the correct environment to do its work. I'm only concerned that too long at a warm temp will affect the taste.
Not bothered about clarity just decent taste/body/carbonation.
Hope I didn't go on too much.
Many thanks in advance for any feedback.
