its all about carbonation... in a nutshell... the conditioning in the bottle produces co2 ..when there warm, putting them somewhere cool makes the beer absorb the co2, and the coolness will cause the yeast to slow/stop and settle out.. some peeps[ and brewerys] crash cool by refrigerating for a couple of weeks..! i put beer into a king keg, more or less at room temp and it still does all of the above
Ive a spare fridge set up ready So if i put my bottles into the fridge does this mean they will be ready to drink sooner than if i left them somwhere dark and cool?
they will begin to clear quicker, but beers and wine are almost living and many changes take place as they are stored, some beers are best drunk young and some benefit from longer to mature
Cheers dude They are in the fridge now and ill try and keep my hands of them for as long as possible but its unlikely ill manage that for any longer than two weeks I really must get this next batch started asap and go and buy another kit in
That sounds a lot easier than it is Im going to try and find some second hand pressure barrels and try to build up a supply for the winter Its a pain in the ass bottling up
Have you tried the 'little bottler'? Makes bottling a gazillion times easier! (though still have to sterilise all those bottles!)
I started my wine off last week and I got some coopers IPA in the first stage now. How long do you leave it in the cask for after fermentation?
Help please. I transferred to the barrel and everything was fine until pressure built up and I have a leak a small leak i admit. The tap feels dry and I cant see anything obvious. I released some pressure and this seems to have slowed it down, Im guessing the vent in the top may not be working. Worst case scenario can I siphon from my barrel in to a new one without mucking anything up. Im just glad it is the cheap Wilkinsons brew.
Did you put a bit of Vaseline on the seal?!? The seal is supposed to get better as the pressure builds up. Just a thought
And releasing the pressure will just make it a pig to pour once you've had a few pints from it. Unless you a co2 pellet holder thingy
My latest lot. St. Peter's golden ale. Not quite cleared yet but it tastes so good. I'm just gonna drink it!!!
My tap drips ever so slightly once pressure has built up the only way you noticed it is when theres a few tiny drip below it after a few days I just put a towel under the keg and a plastic tub under the tap It will dribble slightly when you pour a pint anyway so it worth having somthing underneath to catch the drips
i just bottled up 10ltrs of ginger beer - am experimenting with it all a bit - so ginger and raspberry and ginger and whisky /
dont over tighten washers and o rings they just distort, just enough pressure on them to squeeze them onto the surfaces is all that is required...
