Long Conditioning

[AngelTearsOnMyTongue]

Since we had our Third kid (Two 363 days apart .....woops), I have been finding it hard to get to bottling my brews.

My current brew is a good case in point. It was put down on 15th July and I have not got a rountuit.

What is the likely effect on the brew? Alcohol content?

Should I even bother?

:huh:

Any experience or advice would be greatly appreciated.

ATOMT

 

[glennheinzel]

A month in the fermenter should be fine.

 

[brendanos]

A taste test should give you a pretty decent idea if it's still good.

 

[Belgrave Brewer]

If you have the cleanliness skills of a 3rd floor hospital infirmary ward janitor, it'll be fine mate. I've left a brew in the fermenter (a glass carboy) for a month and it was fine. :beerbang:

Taste test should give you the answer.

Bottle or keg and enjoy!

BB

 

[AngelTearsOnMyTongue]

Thanks everyone. Sounds good.

Does anyone know whether the Alcohol content decreases the longer it is in the fermentor?

ATOMT

 

[matti]

Providing it never got too warm it should be ok.
The alcohol content wouldn't get any higher because the yeast has finished the sugars off buy now.
If it smells and taste good and isn't bubbling away it's ripe to bottle.

Yee wiz and congrats got three my self 2-6-8.
Only way to afford a drink is to brew lol