how many day's does the beer take to get mastured in winter ?
Answers
Answer :
The brew day itself can be relatively short or relatively long, depending on the process. The simplest methods involve using malt extract that already has hops added to it. After washing and sanitizing your equipment, you just heat some water, add the can of hopped malt extract, and add it to cold water to bring it down to a safe temperature to pitch the yeast. It might only take an hour from preliminary clean-up to final clean-up.
Using extract without hops (adding the hops as the boil progresses) will take longer. Generally, a one-hour boil is done. So add one hour to the above process, plus the time it takes waiting for the boil.
A full-volume all-grain brew day will generally take five to six hours. It requires a one-hour mash, a period of time for subsequent sparging, or rinsing, of the grains, then the boil period, cool-down, etc.
And that’s only the day you spend on the brewing. The fermentation will take several days. One week might be enough time for complete fermentation, but most home-brewers allow two or more weeks. personally let the beer go three weeks, because once fermentation is complete, the yeast go about cleaning things up, and I believe it makes for clearer, better-tasting beer.
If you have a kegging system and you want the beer to carbonate naturally, a week to ten days charging will carbonate nicely. I’ve cranked the pressure on my new kegs to force faster carbonation, though. That manages to carbonate it in a day or two. But if you’re using bottles, it will take two weeks after bottling to carbonate, and then another two weeks at minimum to condition and mellow out. Some styles may take longer to reach their full potential, and it’s not unusual for them to peak after several months.