When carbonation is ready?

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Lehmann

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How do I know when the carbonation is ready, my MYO stout kit says to give just 3 days for it. Looking the bottle I don't see any bubble on it, I didn't shake the bottle to be honest. Today I am putting them for clearing, so will be cold and no more co2 formation.... Would be safe?
 

nickjdavis

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When carbonating in the bottle using additional sugar (e.g. carbonation drops) the beer needs to be kept warm at around 20 degrees for at least a week, preferably closer to 2 weeks.

Not seeing bubbles in the bottle is no indication of whether your beer is carbonating or not

A good tip is to use a couple of PET (plastic) bottles which, as they carbonate, will get firmer, giving you an idea of how your beer is carbonating.
 

smcc

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I wouldnt touch it for at least 2 weeks at proper temp to let secondary fermentation complete, you can then chill a bottle and try it next day to see where its at. If you have done your sums correctly it should be carbonated. Just ensure you are going for the correct CO2 volumes as per style.
 

crescent city Mike

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Over the thirty years I've been brewing, I've found that three weeks after bottling or two weeks after kegging, the beer is properly conditioned. It will normally look and taste okay but I don't get a good stand of foam without the time it's left to "mature". I have no scientific explanation; just anecdotal evidence.
 

Lehmann

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Over the thirty years I've been brewing, I've found that three weeks after bottling or two weeks after kegging, the beer is properly conditioned. It will normally look and taste okay but I don't get a good stand of foam without the time it's left to "mature". I have no scientific explanation; just anecdotal evidence.
To be honest, nothing more important than an anecdotal evidence, would it still be valid for Irish Stout? Regarding kegg, I can keep taking out beer from it for how long? There is no contamination, but I need to open the top to the beer flow thought the tap, the beer will be still inptovong, or after the first glass the maturation will stop?

Tks
and prost
 

crescent city Mike

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Instead of opening the keg and allowing air (beer's mortal enemy) to enter the keg, simply give it a toot of CO2 every now and then.
 
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