Yeastie Beastie
Well-Known Member
- Joined
- 2/7/09
- Messages
- 325
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My new beers resolution this year was to produce better beer, refine my methods and to learn a lot more.
I want to keg but dont yet so I want to refine my bottling (tallies) methods and on research I am unsure if I am doing it correctly.
Current method on beer "X" which ferments at say 20 degrees for arguments sake.
1. Brew beer x
2. Transfer to fermentor
3. Ferment at 20 degrees untill I get 2-3 days consecutive gravity readings.
4. Transfer to secondary/bottling bucket.
5. Straight away add desired fermentable to bulk prime.
5. Bottle.
6. Store bottles at room temp of around 18 degrees.
7. Wait approx 2 weeks and enjoy contents.
Firstly, this method has been working for years but with a few sour brew produced. Maybe infection but I am a fanatical cleaner/sterilizer.
Secondly, I have read a bit about tranfering to secondary, CC for a week to stall the yeast, then bottle.
My problem & confusion is this.
I learnt to store at room temp to keep the yeast alive in the bottle yet read that you can CC to stall (if that's the right word) the yeast.
In what condition do I want the yeast to be in the bottle? Alive or dead? Dead doesn't sound right to me.
If I do go down the path of CC'ing do you still store the bottles at room temp after this?
Cheers,
YB.
I know there is a LOT of info here and elsewhere and it is the search that has confused me so please refrain lol.
I want to keg but dont yet so I want to refine my bottling (tallies) methods and on research I am unsure if I am doing it correctly.
Current method on beer "X" which ferments at say 20 degrees for arguments sake.
1. Brew beer x
2. Transfer to fermentor
3. Ferment at 20 degrees untill I get 2-3 days consecutive gravity readings.
4. Transfer to secondary/bottling bucket.
5. Straight away add desired fermentable to bulk prime.
5. Bottle.
6. Store bottles at room temp of around 18 degrees.
7. Wait approx 2 weeks and enjoy contents.
Firstly, this method has been working for years but with a few sour brew produced. Maybe infection but I am a fanatical cleaner/sterilizer.
Secondly, I have read a bit about tranfering to secondary, CC for a week to stall the yeast, then bottle.
My problem & confusion is this.
I learnt to store at room temp to keep the yeast alive in the bottle yet read that you can CC to stall (if that's the right word) the yeast.
In what condition do I want the yeast to be in the bottle? Alive or dead? Dead doesn't sound right to me.
If I do go down the path of CC'ing do you still store the bottles at room temp after this?
Cheers,
YB.
I know there is a LOT of info here and elsewhere and it is the search that has confused me so please refrain lol.