Bottling a Bock

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Doglaner

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Hello all, and I hope you are well.

I am about to brew a Traditional Bock, from Greg Hughes' book.

I will ferment for, two weeks at the higher temp (15c, I think) then four weeks at the lower temp. (I think 3c).

Any thoughts on the following, please?

1) Would I be best to rack into a secondary fermenter for the lagering?

2) Shall I just bottle as I would normally for an ale, after the lagering?

3) if the latter, then should I rack to a bottling bucket after the lagering, or will there be minimal yeast?

Very excited at pushing my boundaries again. This is AG#9, and all the others have been Ales.

Incidentally, after the failed infected brew which was AG#7, the next was fine and is now conditioning nicely.

Thanks all!
 
For me ...

1. Rack into a 2nd FV for lagering.

2. Bottle normally.

3. I didn't use a Bottling Bucket or add any extra yeast for the following Coopers Lager:
o Started 23rd August 2016.
o Racked to second FV on 1st September 2016.
o Lagering at 10 degrees from 1st September to 8th November.
o Bottled in flip-tops 8th November 2016 with no added yeast.

I used the usual half-teaspoonful of sugar per bottle and filled them via a syphon with no yeast added. It took a bit longer than my normal two weeks to carbonate but the finished product is far from flat! :whistle:

Good to hear that you've managed to get rid of the infection bug! :thumb:

Lager after.jpg
 
Thanks Dutto, I was a bit phased by the infection, however like all good failures it was a learning experience, and gives me more confidence for future efforts.

I think I'm going to Primary Ferment, rack to secondary for lagering, and to free up primary FV for next brew. (That will have to ferment in the kitchen but SWMBO is pre-warned). I'll then rack again to bottling bucket with sugar solution for bottle conditioning.

Very excited about this one. It had better be good, as three people are wanting some once it is ready and I've promised they could. Ooh, the pressure! Mind you, they've had my beer previously so know my reputation is not too shabby (although I say it myself!) Couldn't have done it so well without the inspiration and support from this here forum, mind you.

I'll post the brew day.

Dog.
 
My next brewday is planned to be a Maibock so this thread is perfectly timed for me!
I was planning to bottle with the usual 1/2 teaspoon of sugar but was wondering if that'd be enough to get the right level of carbonation. Judging by Dutto's it'll be just fine!

Cheers
DA
 
Copied this from my other thread:

So it's now been lagered for 4 weeks and bottled for 2 on the house, with 130g sugar in the bottling bucket to give some fizz.

I am disappointed with the amount of fizz though. It tastes great, but with more of an ale level of condition than a lager fizz, and very little head retention.

I'm not sure whether I need to give it longer in the bottle or whether I should write it off as a lagery style beer and simply enjoy it as an ale.

Also, I wonder whether I should've pitched some more yeast before bottling, to help conditioning, as it may be that any yeast left in the brew before bottling was either dead, or thre were just not enough of them to condition properly. It was very bright when bottled.

Any thoughts and tips for the next time I attempt something similar would be very welcome.

Dog.
 
Yeah I agree with Dutto. I'd give it two months or more in the bottle. Three will be on.ly a trace of yeast and it will take time to. Condition. It will get there and the head retention will also improve. Bocks are served at ale cellar temperature, so about 12c, not fridge temp. Great beer the Bock.
 
I made a Light Lager and Cerveza, 12 degrees for 3 weeks and 6 weeks at 3 degrees, no extra yeast added, took longer than usuall to carb up which had me really nervous but after three weeks at 21 degrees they were fully carbed and great.
 
I think dutto has nailed everything the only thing I might add is dutto hasn't mentioned doing a diacytl rest so I don't know whether he did one. But if your fermenter at 15c you may not need one
 
Thanks guys.

Patience it is, then. I'll leave it until my birthday on 22nd, and post an update, then.

Luckily I've got 20 bottles of Azacca SMaSH and another 40 or so of Galaxy SMaSH in the FV which will be bottled in 2 weeks. I don't drink much these days, so that's plenty.

I've got a recipe question, too, as I have a few weeks garden leave before starting a new job in early May, but I will post that in the recipes section....

Dog.
 
My Maibock has been fermenting for 3 weeks at 10C and following a 3 day Diacetyl rest at 18C it's now on a gradual cool down to as close to 0C as my fermentation fridge will go.
The plan is then to bottle the whole batch and put it away for 2 months.

DA
 
Well, here is an update.

It is now lovely. Has a great head if I give it some when pouring, and is clear as a bell.

I brought it indoors for a couple of weeks from the garage, to help with bottle conditioning. Seemed to have done the job. That and time, of course.

I like it so much that I am about to do another one....

Dog.
 

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