“Conditioning: 4 weeks at 12C”

[CeeJayCee]

I’m brewing an Oatmeal Stout from the Greg Hughes “bible”.

It’s currently in my fermentation bucket in a temp controlled fridge.

I’m planning to cold crash for a few days (for the first time) when fermentation is finished. Then I’ll bottle it.

The recipe says “Conditioning: 4 weeks at 12C”. Should I do this in the fermentation bucket, rack to a secondary bucket, or do it once bottled and carbonated?

 

[Clint]

After its carbonated...at least a week at ferm. temp if not two. Then..can you keep your paws off it for that long?

 

[CeeJayCee]

Thanks Clint.
You said at ferm temp for two weeks, which is what I've done previously. But the recipe says 12°C for 4 weeks. I presume there will be a difference in the beer? All the recipes in his book have different conditioning times.

 

[Buffers brewery]

Conditioning is done after your beer is packaged (bottled or kegged) and carbonated. So after your beer is bottled and carbonated (usually for 2 weeks at fermentation temperature) you then condition for 4 weeks at 12C.....as @Clint says "if you can keep your paws off it"

 

[Rwilts]

Conditioning is after you bottle. So bottle and leave for two weeks at fermentation temperature. Then leave alone for four weeks at 12 if you can :)

 

[Buffers brewery]

Conditioning is after you bottle. So bottle and leave for two weeks at fermentation temperature. Then leave alone for four weeks at 12 if you can :)

SNAP

 

[CeeJayCee]

Thanks all.

 

[Clint]

For quality purposes I usually try one after a fortnight.

 

[dv12]

Sorry to regurgitate an old thread, but how was the Greg Hughes Oatmeal? Planning to brew it this weekend.
Recipe seems very light coloured for a stout. Not much roasted barley. Almost dark ale.

 

[CeeJayCee]

It was ok, but I ruined it by over-carbonating.

It's definitely not as roasty or dark as I thought it would be. It looks black in the glass, but held up to light its more dark brown.

It's drinkable, but I'm not sure if I'd make it again.

 

[UKSkydiver]

In my limited experience you can reduce the carb even in the bottle. Just gently prise the cap a few times per day (until you get bored) and reseal.

There is a (long) video referenced here, but also my summary notes

 

[dv12]

Thanks for the info. His recipes are usually good, but I was staring at Brewfather thinking, that does not look right for a stout.
I have another recommended oatmeal stout recipe from homebrewerassociation website which has a ton more roasted malts. Think i'll adjust the recipe a bit.