So, am I screwing up?

[TapItGood]

Hey, If your beers are good and your bottles aren't exploding, don't worry about it. Knock one out! Just be careful of fermenting at warmer temps. That can create alcohol's that can leave you with a nasty hangover! So if you wake up in the morning with "no way to hold your head that doesn't hurt!" You might want to ferment at a cooler temp.

Brew On!
TAP

[Mylo]

There's three phases of the yeast lifecycle, as mentioned in Palmer's book - acclimation, fermentation, and conditioning. The fresh beer needs some time in contact with the settling yeast. They are cleaning up after themselves. Unfortunately, they work on their own schedule - not yours. If you want clean beer - let it go longer. The only beer that can be bottled that quick is a hefe. I don't rack anything before at least two weeks have gone by.


Mylo

[siwelwerd]

I used to bottle really quickly, then I started brewing more often so I had more beer on hand, and hence am now in less of a hurry about getting a fermenting batch ready . If you're gravity is stable after a week, you can bottle it, but another week isn't going to hurt it (and depending on a myriad of other factors may make a noticeable improvement).

[iloman]

The best brew I've done, and definitely one of the cleanest, was left in the fermenter for 4 weeks before bottling. After that I started to drink it after 3 weeks very slowly and found the last bottle I drank that was about 6 weeks old was one of the best. This is one of those things where patience really does reward you.

[Grist Licker]

Damn. I was so pumped for bottling on Sunday.

You were pumped for bottling? Whoa, you are new! No bottle bombs with kegs.

[deafcone]

If your gravity is near 1.01 after a week then it;s most likely done fermenting and bottling is fine. But watch your fermentation temps as already mentioned. depending on the yeast you'd like to ferment about 60 to 65 tops. it will take a little longer but the beer will taste a lot better too. I made a cream stout and it fermented at 75 degrees. It took 2nd place in the stout catagory i na small competition but it had a mild fruity taste but it scored 37 which is pretty good. I made the same recipe again but fermented at 60 degrees and it's like night and day difference. The taste is light years better, no fruityness. I'll be entering it in a contest to see how it does. I can't make that stuff fast enough. A 3 gallon batch was gone within 3 weeks. Dam relatives.


DC

[bashcraft]

A 3 gallon batch was gone within 3 weeks. Dam relatives.


DC

Three gallons wouldn't last 1 week at my house.