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How To Bottle Condition Beer

HOW TO BOTTLE CONDITION BEER

 

The information in this paper will allow you to carbonate beer in a bottle successfully every time. This step like many other steps in home brewing, the brewer must do procedures correctly at the beginning of the process to ensure success. Please read this paper completely before making your batch of beer.

 

RECOMMENDATIONS FOR THE BEGINNER HOME BREWER

First time homebrewers should follow these instructions to the letter to ensure success.  Success in having properly bottle-condition beer is a healthy fermentation. The yeast must be properly added to the cool wort. Yeast is only added after the home brewer checks the temperature of the wort and makes sure the temperature of his wort is between 62°F and 75°F and has done a hydrometer reading to verify that the beer is in the correct range stated in the recipe.

 For the couple of batches it is recommended to sprinkle the yeast gently on top of the wort and leave alone for 15 minutes. Then when the 15 minutes past stirring vigorously with some splashing, do not make a mess in this process! Place lid securely on pail, place airlock in proper location and making sure a sanitizing solution is in the airlock. Place your bucket in a location that is between 62°F and 68°F for duration of the fermentation.

Active fermentation should be note between the 12th and 24th hour after pitching (adding) your yeast. If nothing seems to be happening it is okay to remove the lid to see what might be going on in the pail. The beer will be fermenting if you see foam on the top of the surface. The gas that yeast was creating was escaping not through the airlock. The brewer needs to recheck to make sure the lid has been placed securely on the pail and the airlock is also securely placed in the grommet hole in the lid.

The next important step in fermentation of your beer is to verify that the beer has stopped fermenting and this is done verifying that the beer has reached its final specific gravity. You can only determine this if you know you’re the original gravity. This is the reading you took at the beginning of the fermentation before you added your yeast.

You take the last two digits of your gravity reading and divide by four. This step is telling us how much of sugar will be consumed during the fermentation. See example: Original Gravity (OG) is 1.048.  48/4 = 12. Final Gravity (FG) should be close to a reading of 1.012.

Now that the fermentation has been determined to have ended, the home brewer has a range when it is best to bottle the beer. The brewer needs to wait at least for three to seven days before bottling and no later than fourteen days after it has been determined the beer has reached its final gravity.

The home brewer needs to do some planning before bottling. The fermentation bucket should be moved to higher location at least one hour before siphoning is to begin. This ensures any slurry at the bottom of the pail has resettled to the bottom of the pail. The bottling bucket and siphoning equipment is clean and sanitized before using. The priming sugar should added to  12 ounces of water heated to a boil to sanitize the solution and then cooled down to below 75°F before adding to the beer wort that has been transferred to the bottling bucket. Stir to ensure that the priming sugar is equally distribute in the wort.

Using the bottle filler device will make it easy to determine the correct fill of the bottle. Bottle filler will displace the correct amount volume in the bottle when beer is filled to the top of the bottle.

Allow the primed bottled beer to remain at room temperature (64°F to 70°F) at three weeks. Cool beer to the temperature you like to drink your and enjoy.