Beginner’s Guide to Home Brewing – Storage

The bottles are best stored if placed in the fermentation area, since it is the proper temp. After 2 weeks test for carbonation by opening one up and pouring it into a large glass, preferably a pint. At bottling time enough yeast was alive in the beer to consume the primer sugar thus producing a little more CO 2 to be trapped in the bottle and carbonate the beer. If your bottles haven’t carbonated enough just leave them another week and test another one.

At this point they are ready but might still be considered “green”. If it was a lager you brewed put them in a refrigerator as cold to 32 F as you can. In about a month they will improve greatly and will probably have cleared nicely. Ales also benefit from aging like this, at the temp of fermentation or even slightly less, say 50 F for a few weeks.

Homebrew beers bottled this way are said to be conditioned in the bottle and have beer sitting over yeast. It is for this reason that they last longer than the pasteurized ones you get commercially.

All homebrews made this way should always be poured into a glass that can accept the whole bottle leaving the sediment in the bottle. Living yeast can cause gastric distress so don’t drink from the bottle and get all that sediment. Enjoy, you deserve it.

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