ACBEV
Old Member
I (and others) often spout 2 + 2 + 2 as a rule of thumb for minimum timescales for fermentation, conditioning and maturation i.e. 2 weeks of each. This is particulary useful for new AG and kit brewers, especially for those kit brewers who have followed the insructions with the kit and expect good results in 7 days!
I thought it might be helpful to expand on the 2 + 2 + 2 rule of thumb with my fermentation, maturation and refermentation schedule, which I use for my ale brewing and helps to produce consistant good results and clear beer...
Stage 1: Fermentation for 1 week @ 18c
Stage 2: Maturation for up to 3 weeks @ 12c
Stage 3: Cooling for 24 hours @ 8c (Optional)
Stage 4: Refermentation in the bottle for 2 weeks @ 18c
Stage 5: Bottle maturation for 2 to 3 weeks @ 12c
I thought it might be helpful to expand on the 2 + 2 + 2 rule of thumb with my fermentation, maturation and refermentation schedule, which I use for my ale brewing and helps to produce consistant good results and clear beer...
Stage 1: Fermentation for 1 week @ 18c
Stage 2: Maturation for up to 3 weeks @ 12c
Low ABV < 4.0% = 1 week
Mid ABV 4.0% to 6.0% = 2 weeks
High ABV > 6.0 = 3 weeks
(ABV > 8.0%, I would consider a secondary vessel for a longer period)
Mid ABV 4.0% to 6.0% = 2 weeks
High ABV > 6.0 = 3 weeks
(ABV > 8.0%, I would consider a secondary vessel for a longer period)
Stage 3: Cooling for 24 hours @ 8c (Optional)
I only do stage 3 if the beer isn't clear, which isn't often.
Stage 4: Refermentation in the bottle for 2 weeks @ 18c
For a 23L batch mix 125g of demerara sugar or 135g of golden syrup with 1L of hot water 75c and bring to the boil to sterilize. Homogenise with the beer in the bottling bucket and bottle within 24 hours.
Stage 5: Bottle maturation for 2 to 3 weeks @ 12c
