It's my first time brewing, and I chose a DIY Cooper's kit since I don't have much room in my apartment. Everything went well while dumping the things in the fermenter, although, it seems it has a hole somewhere, since my airlock didn't show activity, but the gravity does. After 10 days fermenting at 22-24°C I found the beer to have gone from 1040 to 1010, but the problem is it has an aroma like a wine, or a champagne …
I bottle my beer 5 days ago, and today I just opened for a test purpose, and it gushed. It is an Ale, and instructions say I should keep it in a warm place 2 weeks before putting to cool place. Should I put my bottles to fridge to prevent bottle bombs?
I have this problem with my beer and I couldn't find any answer from my friends, experts, or web pages. Following primary fermentation (1 week) I move the green beer to a food grade plastic container inside a refrigerator (25 F). Following a few days of maturation a strange smell (less in flavor) like wet cloth or dirty cloth comes up. I have found this smell in the Brooklyn's Summer Ale, in fact my beer is a summer ale (blond …
My question is about creating a micro brewery. For an IPA, is it okay to do a two week primary fermentation then 1 day cold crash, carbonating in bright tank and bottling same day?
I'm brewing a Belgian Pale Ale on Monday (12). It's my first time and using BeerSmith has been of great help. These last few days have filled me with a whole lot of doubts though. After fermantation is done (2-3 days with the same FG value) I'm gonna drop temperature down to 10 °C for maturation. On Beersmith it says under Carbonation and Storage tab that keg/bottling temperature is 21,1 °C, carbonation used is about 175 g DME, aging time …
I made a coopers classic IPA beer kit with a hop tea (about 5min boil), tin of light malt extract and 500g of light spray malt. I forgot to add water to the airlock in the first 4 days of fermentation (hoping that was ok though, it was inside and the kit yeast looked pretty happy after hydrating it). Fermentation was kept stable at about 19 degrees Celsius. Anyway, I just tasted the beer going into the keg and it …
I've been making fruit wines for a long time. Fiejoa, blackberry, kiwifruit, prune, elderberry, etc. I commonly leave the wine in a 20+ litre container for a year or two before bottling. It seems that no matter how long it's left, the wine always tastes a bit rough when I open it up for bottling, but improved drastically over the next few weeks. Something happens as a result of the bottling process, that I'd like to understand better. What is …
Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature. I already tried the 2 techniques, but changing only among 2C to 4C degrees (35F to 37F), and I cannot get a noticeable difference between than. What is the care we need to have with the temperature when the maturation starts (FG stabilizes) ? Keep it, increase it, or reduce it ? …
I had a demijohn of beer sitting 'maturing' in the fridge for 5 months, neglected mostly. Needless to say it was crystal clear, which is little pointless as I ended up bottling it because within 5 months I hadn't sorted out CO2 for the keg (links with this other problem I had due to no co2). So the majority of yeast would have sunk to the bottom and the viability of anything floating around I'll assume is low. It's day …
Once upon a time I did a little science at Uni. I'd now be really curious to understand a bit more behind the amazing difference between a freshly brewed beer and one that's matured on yeast for some time. Anyone found any interesting articles, links or know a bit themselves?
As homebrewers why do we take longer to ferment our beer than what seems like the time-line at the commercial/pro level. Everytime I take a brewery tour or a listen to a podcast that interviews a pro brewer it seems like they ferment for around four days, for example. Then the beer is pushed to a bright tank or through the filter, carbonated and packaged. At home we let it ferment for at least 7 days. I tend to go …
I'd like to reuse my Belgian yeast (Zymoferm Z039 Belgische Klosterbiere und Ales) and I'm looking for information on how long various Belgian beers should be matured. My cellar capacity is very limited so I'd rather not brew anything that requires > 6 months of aging, and additionally, by my wife's request with OG no higher than 1.075. I like Leffe Blonde. The syle for Belgian Blonde Ale fits the OG requirement, but the question on maturation remains. How long …
I'm looking for red wine kits that will mature quickly (6-18 months, as opposed to 2-5 years). I like big, complex reds, but I'd like some wine to drink while I'm waiting for them to mature. I prefer the "high-quality" kits that come with 4 gallons or more of juice.
My first Irish Red Ale is at the secondary fermentation for about a week, I want to put the secondary fermenter to maturate on a refrigerator (with digital control for temp) for one more week before bottling. So what is the best temp to maturate? I used a Danstar Nottingham yeast in this beer. Thanks!
Homebrew recipes often give information along the lines of "6-8 weeks maturation". What exactly does maturation mean here in terms of conditions? Is it the same as a secondary? Can the beer "mature" on the yeast? Does it have to be bottled/kegged before maturation starts? Is maturation warm or cold or does that depend on the type of beer (i.e. ale or lager)?