BeerBorg

I think the rule of thumb is that three weeks is definitely in the "happy zone". Going a shorter time is risking bottle bombs or unfermented wort, and going longer just delays the drinking of the final product. Overall, it's better to go a little longer than a little shorter.* But going four or five weeks doesn't mean disaster, nor does bottling when you get two stable gravity readings, either.

Since I have three batches going at once, I've got them on a three-week schedule, which is what works for me. Kind of a set-it-and-forget-it approach. Others take periodic readings and bottle when ready, because that suits their schedule. As long as it results in beer, it's the correct way to do it. There can be many paths to the ultimate destination.




* That's what she said.

FedoraDave wrote:I think the rule of thumb is that three weeks is definitely in the "happy zone". Going a shorter time is risking bottle bombs or unfermented wort, and going longer just delays the drinking of the final product. Overall, it's better to go a little longer than a little shorter.* But going four or five weeks doesn't mean disaster, nor does bottling when you get two stable gravity readings, either.

Since I have three batches going at once, I've got them on a three-week schedule, which is what works for me. Kind of a set-it-and-forget-it approach. Others take periodic readings and bottle when ready, because that suits their schedule. As long as it results in beer, it's the correct way to do it. There can be many paths to the ultimate destination.




* That's what she said.

keeping it the happy zone works best!*


*that's what she said......

FedoraDave wrote:Since I have three batches going at once, I've got them on a three-week schedule, which is what works for me. Kind of a set-it-and-forget-it approach. Others take periodic readings and bottle when ready, because that suits their schedule. As long as it results in beer, it's the correct way to do it. There can be many paths to the ultimate destination.

That is what I try to do as well since makes it easy peasy. Only thing that throws it off is when I do wine or something higher gravity and then I will take a break as hate bottling multiple big batches on the same day. With tailgating season Ive taken that approach, but as this Saturday is the last game for me I will slide back into a standard rotation.

I got to get one of my LBKs bottled tonight or earlier tomorrow. Its been in for three weeks and next week the other will be at 3 weeks also. I got some work to do if I want to brew another batch soon.

BeerRust wrote:I got to get one of my LBKs bottled tonight or earlier tomorrow. Its been in for three weeks and next week the other will be at 3 weeks also. I got some work to do if I want to brew another batch soon.

I bet SWMBO won't want you in the kitchen bottling beer on turkey day.

Brewbirds wrote:

BeerRust wrote:I got to get one of my LBKs bottled tonight or earlier tomorrow. Its been in for three weeks and next week the other will be at 3 weeks also. I got some work to do if I want to brew another batch soon.

I bet SWMBO won't want you in the kitchen bottling beer on turkey day.

yup it's going to be late tonight or earlier tomorrow before the guests arrive.....

You guys talking about IPA's (not a fan either) and hoppy beers (never my first choice) got me to thinking.

Yesterday I made Downtown Amber Ale. This was my second batch (7th overall) using DME and hop pellets in a 10 min boil. (batch also has LME)

I'm finding that I can't get my nose out of the wonderful smell coming from the steam off those hops and malt boiling away. Wow. It's like nothing I've ever experienced.

It's actually changing my outlook toward hoppy beers (even though it's mild in this batch) and I'm finding the more I use them the more I'm beginning to want to understand them.

Now, all of this is on a small scale of course but my point is.. "doing the actually brewing" is changing the way I think of beer and hops more than pulling a hoppy beer off a grocery store shelf ever could have.

Pretty cool.

BrownstotheBone wrote:You guys talking about IPA's (not a fan either) and hoppy beers (never my first choice) got me to thinking.

Yesterday I made Downtown Amber Ale. This was my second batch (7th overall) using DME and hop pellets in a 10 min boil. (batch also has LME)

I'm finding that I can't get my nose out of the wonderful smell coming from the steam off those hops and malt boiling away. Wow. It's like nothing I've ever experienced.

It's actually changing my outlook toward hoppy beers (even though it's mild in this batch) and I'm finding the more I use them the more I'm beginning to want to understand them.

Now, all of this is on a small scale of course but my point is.. "doing the actually brewing" is changing the way I think of beer and hops more than pulling a hoppy beer off a grocery store shelf ever could have.

Pretty cool.

I agree, malty brews had always been preferred to me before I started brewing. But every time I open up Cascade hops I can't help smelling them. I just used Amarillo and had the same reaction. It's about find what you enjoy. I have used Centential also and was not as a big fan, but I used them in a pils so that might have had something to do with it too. Now when I but craft brews I look for some with a description of what hops were used so I can get an "idea" of what they taste like in a brew. Or I search it on the web to see if I can find it.
I still am looking into that IPA and more hops.

We just cracked open an APA with Centennial and Citra and the citrus is very much present. Comparing this with another batch where we used Citra I can definitely pick out the Centennial and it is pretty potent. I don't dislike it at all but it does make its presence known.

We also cracked open an IPA that has five Centennial boil additions of 1/4 oz. each and is dry hopped with Cascade and it is awesome it isn't harsh or piney/resiny, it just has a great balance and flavor.

I have to say that our round of almost SMaSHs were a very enjoyable (and quaffable) way to spend last summer learning about hops.

The interesting thing is, brewing your own beer, and trying different styles (whether your own or commercial craft beers) helps you evolve your tastes. Early on, I didn't like hoppy beers. I got some Dogfish Head 60 Minute IPA, and it turned my face inside out, although I could acknowledge that it was a well-made beer.

Fast-forward two or so years.

I'll gladly drink a Dogfish Head 60 Minute IPA, and not bat an eye at the bitterness.

That being said, I still like a good, malty Oktoberfest, or the occasional milk stout.

The point I guess I'm making is that tastes change. Tastes mature. And knowledge is power. If I order an IPA, I know what I'm going to get, and I order an IPA because I'm in the mood to get socked in the face with hops. If I order an Amber Lager, it's because I feel like having a mellow, smooth beer.

And it's all good.

So true Dave...I have a few Pale Ales lined up for today. Lighter and refreshing to go with the heavy meal! Tomorrow I'll probably be in a different mode, with the second set of guests coming over....and left overs too....maybe a Christmas ales, or Dark Forest Stout....