Bottles - Carb and Condition times

[Wicks]

In my Greg Hughes recipe book it gives an idea of "Ready to drink" in weeks and also a Conditioning time also shown in weeks. This works out to a week in the fermenting bin and then the rest of the time conditioning to reach the "Ready to drink" week. I'm a little confused as to where my process fits in as I normally go something like this...

• 2 weeks in fermenter
• 2 weeks in bottles in the warm 20/22C to carbonate up indoors.
• Move to garage for conditioning at 13C.

If the recipe says 4 weeks conditioning I'm inclined to leave in the garage for 4 weeks till I think it's ready, do I count some of my extra week in the fermenting bin and 2 weeks carbonating towards my conditioning?

i.e. a recipe says ready to drink 5 weeks but it takes me 8 weeks.

I know it's all subjective and down to the taste at the end of the day. Basically I want to be able to tuck in as soon as possible, my scientific/patient brain says otherwise

 

[wheazy_joe]

I like most go with:

2 weeks in FV
2 weeks in the bottle at 20C
2 weeks in the garage at cooler temps.

After this I give one a go, if it's still a bit green I leave it another week and try again.

Best thing is to have a few brews on the go so you always have stock, which allows you a bit more time to let each batch mature.

 

[Wicks]

I like most go with:


2 weeks in the garage at cooler temps.

After this I give one a go, if it's still a bit green I leave it another week and try again.

Thanks, I'll give this approach a try, I have plenty of stock in the garage now.

 

[TartanSpecial]

I'm in the 2 weeks, 2 weeks, 2 weeks camp too..then taste and allow to condition further if it needs it..

 

[rodabod]

I tend to follow that rule, but with high ABV drinks it can be a different matter.

 

[wheazy_joe]

I tend to follow that rule, but with high ABV drinks it can be a different matter.

Agreed. Anything around 6%+ gets three weeks in the FV, 2 weeks to carb then 2 weeks to condition, but to be fair usually needs more like 4 weeks conditioning time.

 

[TartanSpecial]

Good point...if I'm doing a much heavier beer eg an 6.5% Porter or an 8% Scotch Ale I will usually leave for 2 or 3 months...my 8% Scotch ale mellows out after 3 months.

 

[ManseMasher]

Wish I had the patience!! I too though aim for 2 + 2 + 2.

 

[wheazy_joe]

Lack of patience really is a nightmare, how often is the last bottle the best bottle, and you wish you had left some alone to mature properly??

 

[dad_of_jon]

Lack of patience really is a nightmare, how often is the last bottle the best bottle, and you wish you had left some alone to mature properly??

+1

good stock is the key as mentioned before. Although hoppy beers best drunk younger, wheat beers the jury is out on that for me, but darker/stronger beers need longer.

 

[jeg3]

Lack of patience really is a nightmare, how often is the last bottle the best bottle, and you wish you had left some alone to mature properly??

A few brews I've done 2w FV, 4w in a keg then 6w in a bottle. Even a 4% pale ale improves immeasurably with lengthy conditioning.

In the flip side the wait is torture

 

[Favershambrewer]

Mmmm you guys have such self discipline. I do three weeks in FV, and then bottle. I feel after that saintly patience I've earned the right to crack the first bottle after four days...

 

[jeg3]

My way of getting round that is to have a mammoth brewing session over Christmas and get my drinkable stock up to 200. Then conditioning doesn't become so painful

 

[Favershambrewer]

Yeah I've adopted that approach now too. Three 10l brews on the go now. However I try so many different types I can barely wait to see how my latest 'new masterpiece' has turned out - noting the obvious contradiction that they're far from their best when I first give in to temptation...

 

[jeg3]

It's brewer's privilege though isn't it, as nobody else even comes close to being sufficiently qualified to taste our beer