Bottle conditioning and storing
Hi guys, what is the preferred method of bottle conditioning and storing conditioned beer?
My current method is three weeks at 19 degrees in a temperature controlled fridge and a week at 4 degrees before I will drink any. This seems to work fine and the beer tastes good and without any off flavours but as time goes on they seem to deteriorate one way or an other.
If I leave them in the fridge they eventually become sweet tasting and smell like caramel and left at room temp they become estery? I would have thought after a month of conditioning the remaining yeast activity would have little effect on flavour?
Any thoughts or advice? Although I don't have any issues drinking them all before the get to this stage it would be good be able to put a few aside for a bit of variety later down the track.
Cheers
Replies to This Discussion
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Permalink Reply by Ryan Perkins on
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That's interesting to read that copper is beneficial pre fermentation to reduce hydrogen sulphide when using all stainless steel equipment. I was thinking about getting a stainless wort chiller to eliminate copper from the brew process but after reading this I may reconsider. So many variables!
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