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PRIMARY & SECONDARY FERMENTATION EXPLAINED ON THE NEXT PAGE.
CARBONATION & AGING When secondary fermentation is done(no bubbles through the air lock in 3 to 5 minutes), it is time to bottle. Sanitize a small kitchen funnel (dry it) & put 1/2 teaspoon of corn sugar in each bottle(12 oz). If you are using 22 oz bottles put 1 teaspoon in each bottle. Fill them using your bottle filler until the foam reaches the top, then lay a cap from sanitized caps on the bottle, proceed to finish all the bottles while the escaping CO2 removes the air. Once done go back and cap all starting with the first. Store at room temperature for 14 days(in the dark, a box will do) Carbonation can take up to a month or 2 so be patient. refrigeration temperatures will stop the aging so store in a cool spot(basement floor) 50 to 60 degrees Fahrenheit to age(as close as you can come). Most beers will improve for 3 to 6 months, but if you don't have beer or it is so good you can't wait, drink it. Bring only the beer up you are going to drink to refrigerate, so the rest will age. CHEERS! If your beers get too carbonated get as much as you can into the fridge and drink it as fast as possible. Blowing up bottles can be messy & more important CAN BE DANGEROUS!!! BE CAREFUL. OXYGENATE YOUR COOLED WORT Oxygen helps prevent stuck fermentations. It helps the yeast bud(reproduce). Remember to sterilize anything that will come in contact with your wort, after the boil. You won't be able to get to much oxygen into your beer and you probably won't get enough. ALWAYS MAKE SURE IT IS AT PITCHING TEMPERATURES BEFORE YOU OXYGENATE!!! KEEP OXYGEN OUT OF HOT WORT. Shake it, splash it, use aerating stones, use an electric mixer. STERILIZE ANYTHING THAT IS COMING IN CONTACT WITH YOUR WORT (BEER) AFTER THE BOIL. |
