Author Topic: Bottle conditioning on an Irish stout  (Read 1887 times)

Offline krustybb

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Bottle conditioning on an Irish stout
« on: December 19, 2011, 08:01:10 PM »
Okay guys I did a Irish stout with extract and specialty grains. It is in primary right now and I am going to switch to secondary at ten days. Then ten more in secondary. What should I be looking at for a good time in the bottles? I got an OG of 1.060 but not sure that was a good read. I am using the munton's dry yeast that came with the kit. I did rehydrate and the first two days had tons of bubbling. Thanks.

Krusty
http://krustysbigbrews.blogspot.com/



Offline tygo

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Re: Bottle conditioning on an Irish stout
« Reply #1 on: December 19, 2011, 08:30:29 PM »
Well, first off I wouldn't worry about transferring to a secondary.  Let it finish fermentation and then clear in the primary.  Maybe two to three weeks total in the primary then bottle.

When I bottle I usually wait two weeks for the beer to carb.  It might take a little less or a little more. 
Clint
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Offline krustybb

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Re: Bottle conditioning on an Irish stout
« Reply #2 on: December 19, 2011, 08:32:50 PM »
Yeah I wasn't worried as much about the carbing as much as getting a good flavor. I read somewhere that Irish stouts need far more time in the bottle then other stouts.

Offline tygo

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Re: Bottle conditioning on an Irish stout
« Reply #3 on: December 19, 2011, 08:36:53 PM »
What makes this one "Irish" as opposed to others?  At 1.060 I do think you'll probably get some benefit from a short conditioning period.  But I wouldn't think long aging would help much.
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline krustybb

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Re: Bottle conditioning on an Irish stout
« Reply #4 on: December 19, 2011, 08:44:46 PM »
Great Thanks for the feedback.