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How to Make Beer

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Step 13: Aging

Bottle-conditioned beers must be aged in the bottle at least 7 days to allow the fermentation that takes place in the bottle to carbonate the beer. Place your bottled beer in a cool dark place for 7-10 days and try to avoid the temptation to open a bottle early. Don't put the bottled beer in the fridge yet or the yeast will not be able to do its job on the priming sugars. The beer will also begin to clear during this time as suspended yeast settles to the bottom of the bottle.
 
 
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is there any way to not have that layer of misery (suspended yeast) at the bottom of the bottle?
Before bottling, pour the beer in a sanitized flexible container (Thin plastic bottle) and place in the freezer to help get it cold. After cooling, (try not to freeze it, nothing can settle if the whole thing is solid) place in fridge and wait for yeast to settle. Once it's all settled, bottle it. (The beer may not become completely clear if there are unfermented sugar particles. To get every last bit of yeast to settle, wait 1 - 2 weeks before bottling.
If you have another container to transfer your beer into, there is a process called secondary fermentation. When transferring the beer over you want to siphon it and try to keep most of the yeast out of secondary. Keep you beer in secondary for another 7 days, this process add some waiting time but its all worth it.
imarunner2 (author)  curiousthemonkey5 years ago
If you age long enough...a couple of weeks or more, most yeast will settle pretty firmly at the bottom. Just pour carefully and you shouldn't get too much yeast in your glass. Bottle conditioned beers will always have some yeast settle to the bottom. There are methods of carbonating filtered beer before bottling but that goes well beyond the intent of this instructable.
el kabong7 years ago
I find that the last bottle in any given batch of homebrew is the best. While its damned tempting to open that beer early, patience is surely a virtue. I might even wait three-four weeks before starting to drink in earnest. I guarantee that the beer will improve with time.
The trick is to get another batch fermenting as soon as you rack off your brew, that way you're hopefully making it faster than you can drink it though that's unlikely ;-))

I have a mate in Colorado who has a shed full of fermenters waiting until the time they are kegged and carbonised.
He's had brews conditioning for years.
phill wall7 years ago
my beer taste really bitter and sour what should i do m8
bitterness could be too much hops... but this recipe is only 1 oz. granted this is not budweiser... it could also be that you crushed the grain too much which results in excess tannins which leads to over bitterness. sour flavor is most likely caused by contamination. sorry mate. it won't hurt ya though. some beers like lambic actually encourage sourness... but this style should not be sour.
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