Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
1 A Crash Course in Brewing
2 Brewing Preparations
3 Malt Extract and Beer Kits
4 Water for Extract Brewing
5 Hops
6 Yeast
7 Boiling and Cooling
8 Fermentation
9 Fermenting Your First Beer
10 What is Different for Brewing Lager Beer?
11 Priming and Bottling
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 8 - Fermentation

8.5 Secondary Fermentor vs. Bottle Conditioning

Conditioning is a function of the yeast, therefore it is logical that the greater yeast mass in the fermentor is more effective at conditioning than the smaller amount of suspended yeast in the bottle. This is why I recommend that you give your beer more time in the fermentor before bottling. When you add the priming sugar and bottle your beer, the yeast go through the same three stages of fermentation as the main batch, including the production of byproducts. If the beer is bottled early, i.e. 1 week old, then that small amount of yeast in the bottle has to do the double task of conditioning the priming byproducts as well as those from the main ferment. You could very well end up with an off-flavored batch.

Do not be confused, I am not saying that bottle conditioning is bad, it is different. Studies have shown that priming and bottle conditioning is a very unique form of fermentation due to the oxygen present in the head space of the bottle. Additional fermentables have been added to the beer to produce the carbonation, and this results in very different ester profiles than those that are normally produced in the main fermentor. In some styles, like Belgian Strong Ale, bottle conditioning and the resultant flavors are the hallmark of the style. These styles cannot be produced with the same flavors via kegging.

For the best results, the beer should be given time in a secondary fermentor before priming and bottling. Even if the yeast have flocculated and the beer has cleared, there are still active yeast in suspension that will ferment the priming sugar and carbonate the beer.

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Fermentation
8.0
Some Misconceptions
8.1
Factors for a Good Fermentation
8.1.1
Yeast Factors
8.1.2
Wort Factors
8.1.3
Temperature Factors
8.2
Re-defining Fermentation
8.2.1
Lagtime or Adaptation Phase
8.2.2
Primary or Attenuative Phase
8.2.3
Secondary or Conditioning Phase
8.3
Conditioning Processes
8.4
Using Secondary Fermentors
8.5
Secondary Fermentor vs. Bottle Conditioning
8.6
Summary
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer