Difference between revisions of "Packaging"
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(In progress) Define '''Packaging'''. | (In progress) Define '''Packaging'''. | ||
| − | == | + | ==When to package== |
| − | + | ===Final Gravity=== | |
| − | === | ||
(To do) | (To do) | ||
| + | There is no hard and fast rule for when to package based on final gravity because the gravity of the finished beer will depend on recipe, process and microbes present among other factors. Generally lower final rgavities are safer because they constrain the extent to which the beer can continue to ferment and generate extra CO2 in the package. But rather than looking for a specific number, pay more attention to the stability of the gravity. If the gravity is stable over a long time scale (weeks to months, depending again on factors such as recipe, process and microbes present), then the beers is probably done. If you are unsure then give the beer a bit longer and monitor final gravity. Each gravity point (.001) of continued fermentation yields roughly 1/2 volume of CO2. | ||
| + | |||
| + | ===Clarity and pellicles=== | ||
| + | |||
| + | Beer with a pellicle can be bottled and it is not necessary to wait for a pellicle to disappear before bottling. | ||
| + | |||
| + | ==How to package== | ||
| + | |||
| + | ===Re-yeasting=== | ||
| + | Should you reyeast? | ||
| + | |||
| + | If so, what yeast should you use? Commercial producers and MTFers have had success re-yeasting with their mixed culture, wine yeast, .... The specific yeast you choose is up to you, and we recommend that you try a couple different yeasts out to find the one you prefer. | ||
| + | |||
| + | ===Priming=== | ||
| + | |||
| + | |||
| + | ===Bottle and closure types===- | ||
| + | Many sour/funky/mixed fermentation beers are highly carbonated. It is recommended to package highly carbonated beers in bottles of thicker glass which can better withstand higher pressure (e.g. many Belgian and German bottles, corkable Champagne-type or 'fat-lipped' Belgian-type bottles, etc.). This is especially true if you feel the beer may continue to carbonate in the bottle from residual carbohydrates beyond the priming sugar you added. | ||
| + | |||
| + | * Crown caps (26 mm) | ||
| + | * Crown caps (29 mm) | ||
| + | * Swing tops | ||
| + | * Cork and cage | ||
| + | * Cork and cap | ||
==See Also== | ==See Also== | ||
| + | |||
===Additional Articles on MTF Wiki=== | ===Additional Articles on MTF Wiki=== | ||
* [[Mixed Fermentation]] | * [[Mixed Fermentation]] | ||
Revision as of 04:42, 3 November 2015
(In progress) Define Packaging.
Contents
When to package
Final Gravity
(To do) There is no hard and fast rule for when to package based on final gravity because the gravity of the finished beer will depend on recipe, process and microbes present among other factors. Generally lower final rgavities are safer because they constrain the extent to which the beer can continue to ferment and generate extra CO2 in the package. But rather than looking for a specific number, pay more attention to the stability of the gravity. If the gravity is stable over a long time scale (weeks to months, depending again on factors such as recipe, process and microbes present), then the beers is probably done. If you are unsure then give the beer a bit longer and monitor final gravity. Each gravity point (.001) of continued fermentation yields roughly 1/2 volume of CO2.
Clarity and pellicles
Beer with a pellicle can be bottled and it is not necessary to wait for a pellicle to disappear before bottling.
How to package
Re-yeasting
Should you reyeast?
If so, what yeast should you use? Commercial producers and MTFers have had success re-yeasting with their mixed culture, wine yeast, .... The specific yeast you choose is up to you, and we recommend that you try a couple different yeasts out to find the one you prefer.
Priming
===Bottle and closure types===- Many sour/funky/mixed fermentation beers are highly carbonated. It is recommended to package highly carbonated beers in bottles of thicker glass which can better withstand higher pressure (e.g. many Belgian and German bottles, corkable Champagne-type or 'fat-lipped' Belgian-type bottles, etc.). This is especially true if you feel the beer may continue to carbonate in the bottle from residual carbohydrates beyond the priming sugar you added.
- Crown caps (26 mm)
- Crown caps (29 mm)
- Swing tops
- Cork and cage
- Cork and cap
See Also
Additional Articles on MTF Wiki
External Resources
- Blending and Priming Calculator, by Jeff Crane.
- Carbonation in Sour Beers, Sour Beer Blog.
- Brewing Sour Beer At Home, by Michael Tonsmeire (see the "Bottling" section).