Hi all, had a weird experience last night, had 4 bottles of stout explode on me 2.5 months after bottle conditioning was completed. I fermented and bottle conditioned in my house as usual, temp is pretty steady between 65-70 degrees F. 14 days fermentation, 21 days bottle conditioning. All was...

I have been lagering my Munich Helles at 32F for 4 weeks now and plan to bottle next weekend. I used Safale 05. I am now having second thoughts about my approach and question if I have inadvertently killed the yeast? I still bottle my beer. This means I will add corn sugar to the batch prior...

Hi all, I’ve brewed a Czech Pilsner from an extract kit from Northern Brewer. I followed all the directions which included a four week cold crash of between 35 and 40 degF which I was able to maintain. I forgot to add a clarifier at the boil end so I added gelatin to the cold crash, a couple...

I've partly posted bits and pieces in other threads, but for ease of reading, here's the story I brewed beer. Nothing strange there. Fermented and when I figured it was close to finished, I filled a keg (8 litre oxebar) and 1 litre pet bottle. When tasting yesterday, there was a heck of a...

Hi All, Main question >> can bottle conditioning for two weeks (or longer) remove a slight skunk taste, or is this a pipe dream? Context... a few days ago I bottled batches from two fermenters, the first had been fermenting for about five weeks and the second for about four weeks. The...

Thinking about bottling some Belgian Golden Ale I currently have in the keg fully carbed to compare with future brewings of the same recipe. I've done it before to just take to a party and it gets consumed within a few hours, but if I intend to keep it in the bottle for longer (few weeks to...

Hello, and sorry for the lack of introduction. Got me here an "issue". That is, the beer is issuing forth, provoked by an aggressive yeast added to "fix" an unfortunate un-carbonation problem. It worked too well. I don't want bombs. I did not add additional priming sugar. This beer, an...

Looking for some advice on bottling a session IPA I fermented with Voss Kveik yeast. I fermented at 95F. I’m wondering if there is enough yeast in suspension to bottle carbonate. Should I drain a small amount of slurry off the grub to get enough yeast into bottling bucket? Should I keep...

I bottled my first ever brew on Saturday. Everything seems to have progressed as planned other than i haven't been able to get my hands on extra hops to dry hop. Still i bottled after my SG fell to expected levels and stayed there for a while. I didn't condition for too long after having read...

Hello all, I did some searches but didn't quite get my questions answered in what I came across. I currently bottle condition my batches. I've always noticed a slight difference between first and second pours from the bottles. I'm using 22oz bottles and bottling with a priming sugar solution...

Hello! I need some advice on what is going on with my cider. I bottled my 14 litres (Around 3 gallons) of cider made from apple and mango juice. I primed it with 3.5oz of corn sugar and it has been sitting for a good 3 weeks bottle conditioning at 20c and still zero carbonation. I used...

Hello all- Brewed a Maibock 10 days ago. Just ramped it up to diactyl rest temps. However, my question today is in regards to bottling the beer after I have lagered. I would like the beer to be exceptionally clear, so after a few days at current 65 degrees, I will lower it down to 50 degrees...

Hey this may be a newbie question. I've got now 4 beers under my belt. I've got currently a stout bottle conditioning now for 2 weeks. I want to check carbonation and was about to open one up when I thought, Should this be cold or room temp? After looking around I couldn't find an answer. So I...