Resting after Fermentation

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Hi, I'm a new post Xmas brewer, using a Coppers Brew Kit in Australia.
Is it best to leave the brew for awhile after fermentation has ceased before
bottling and if so how long ??

Thanks



Re: Resting after Fermentation
I find about 2 weeks gives me a nice CLEAR beer, but I use a keg system, not
bottles.

I have actually had beer after 1 week of brewing......mixing, fermenting and
kegging. It's been OK, but I find the longer I leave it the nicer it is. You
need to leave bottles for 2-3 weeks to carbonate anyway, which is why the
keg system is so good, 2 days gassing kegs with CO2 versus 2 -3 weeks
priming bottles with sugar.

If you can afford it, lash out and get a keg system. It saves so much
mucking around cleaning 80 or so bottles, and then storing them for weeks.
My keg system cost me $400 (including the shitty old fridge)

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Re: Resting after Fermentation
Barnesy has missed what your asking!!

You should wait 24 hours once the bubbling has stopped before bottling.

Russ

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not
and
You



Re: Resting after Fermentation
"Yeh!Yeh!" wrote:

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Um...nope.  You should take a hydrometer reading for a couple consecutive
days after fermentation has settled down.  If the reading doesn't drop, it's
okay to bottle.

After you've been brewing for a while, you'll come to know by the look of
things when it's okay to bottle, but when you're just starting out, use a
hydrometer.

Brina



Re: Resting after Fermentation
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Good advice, but not everybody has a hydrometer, especially on their first
batch.  My own personal rule of thumb is, wait till the fermentation stops
bubbling, then wait 3 more days, then bottle.  You'll probably be fine if
you use this rule of thumb.

If you do have a hydrometer, then it is a good idea to use it as Brina
suggested.  Look for a reading lower than 1.020 for a few days in a row.  If
the reading doesn't drop at all, fermentation is complete.  If the reading
is much higher than 1.020, then the fermentation has gotten "stuck", and
you'll need to add some yeast nutrients, yeast energizer, and/or a tougher
strain of yeast to get it where it needs to be.  This has happened to me a
few times... usually it happens with high-alcohol brews, when the yeast gets
"tired" and can't finish for you, and you need to kick it in the rear end to
keep on going.  But anyway..... hope this helped.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish



Re: Resting after Fermentation
Ok so whats the maximun amount of time you could wait to bottle without
risking losing the whole batch?
Thanks.

Yeh!Yeh! wrote:

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Re: Resting after Fermentation
Chris Mares wrote:
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If you've transferred it to a secondary, I've had beer in the fermenter
for over a year before bottling...no problems.

    ------------->Denny

Re: Resting after Fermentation
Great! It's just hard to believe theres still any yeast alive in there
after that long.

Denny Conn wrote:
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Re: Resting after Fermentation
Chris Mares wrote:
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Well, I didn't say there's be yeast alive after a year!  ;)  When I do
that, it's for a big beer like a barleywine that needs a lot of aging.
Besides the time it's in secondary, the yeast is also stressed after a
high gravity fermentation, so I add a packet of dry yeast to the
bottling bucket along with my priming solution.  With normal gravity
beers in secondary for only a couple months that isn't necessary, but if
you keep your beer in the fermenter a really long time, extra yeast at
bottling couldn't hurt.

    -------------->Denny

Re: Resting after Fermentation
I have left it sitting around for a few months without any trouble.  The
yeast goes dormant, but the priming malt gets it going again.


Ray Drouillard


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Re: Resting after Fermentation
Hi all I am getting back into brewing and now working on putting together a
Kegerator with 4 taps 3 standard and one for guness style stout
and live in tampa florida



Re: Resting after Fermentation
I agree with the three day rule. Much sooner than that you risk exploding
bottles, much more than that the beer will turn out undercarbonated. In a
pinch you can re pitch with fresh yeast at the time of priming if rested for
more than around five days at optimal temperature.

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