Home Brew Questions
- Thread starter Voley
- Start date
Ace info, agnes, ta.
Am I right in saying you'd know it was ready because it had stopped bubbling?
Well, all other things being equal, yes. Stopping bubbling can mean a "stuck" fermentation (eg the brew got too cold and the yeast went to sleep, or something weird has upset it), but if it's been brewing nicely for a week or two, and tailed off nicely, you can be pretty sure it's fermented out. Absent a hydrometer, one way of checking is to fling in a bit of sugar-in-boiled-water and see if fermentation restarts...
Stig
Condimentalist
I'd say it's ready because the hydrometer reading hasn't changed for three days, but then I measure mine every day. I strongly disagree with only taking one after 2 or three weeks, most beer takes 4-6 days to finish! Then you have to get it off the yeast quick to prevent infection.
AS far as leaving it airtight and using the airlock though I'm a little more slack than those above, in fact my first ever batch, rich! hovered over the open barrel with a dustpan full of dirt and said what's in there then?
I only went a tiny weeny bit ballistic
but the beer was fine.
I've never had a bad batch yet, but I've been lucky, as sometimes all it takes is a speck of something getting in.
AS far as leaving it airtight and using the airlock though I'm a little more slack than those above, in fact my first ever batch, rich! hovered over the open barrel with a dustpan full of dirt and said what's in there then?
I only went a tiny weeny bit ballistic
but the beer was fine.I've never had a bad batch yet, but I've been lucky, as sometimes all it takes is a speck of something getting in.
Voley
🐀
The thing that's really confusing me is that everyone on this thread (and John Palmer in his book) say that I should be leaving everything to ferment for at least a couple of weeks, whereas the instructions say I should be sticking it in the keg with some sugar after 4-6 days. 
Which is right? Or have I got it all horribly back to front?
Which is right? Or have I got it all horribly back to front?
Stig
Condimentalist
Basically, your rehydrated wort should start at something like 1.030- 1.050 on the hydrometer, and it should take about 4-6 days to get it to 1.008 - 1.014, when it's done. you really should take it off the yeast then, even if you just move it to a different bin to settle for a few more days.
I wouldn't bottle it before 1.014 for a thick stout or 1.008 for a light golden ale, or you're risking exploding bottles.
I wouldn't bottle it before 1.014 for a thick stout or 1.008 for a light golden ale, or you're risking exploding bottles.
Stig
Condimentalist
OH yes.
The first few didn't, they were perfectly drinkable, but they tasted of home brew. Still drank them though.
The next few I took down the pub, and ours is a good pub with 8 or so good ales on, and the guy who owns the chain said they weren't bad but pointed outy a couple of flavour faults.
The next few were nicer than most of the beers in the pub, and I'm currently considering being brave enough to take one or two down to the London Amateur Brewers club meets, where they are Very discerning indeed
Stig
Condimentalist
Splendid.
Basically, as long as this lot doesn't taste like flat Special Brew I'll be happy. If it comes out alright I might be a bit more adventurous with fuggles and ginger and whatnot.
You can't go wrong with a load of hops, to my mind. Careful though, it becomes like a collectors fetish, I have a briefcase full that I like to sort through and go pwhoooar. That's probably too much information.
I've never tried ginger, but I've tried putting coffee in stout, it's not bad at all.
badseed
Mighty but thin.
I have found that mine improved a lot when I started racking.
After about a week you empty the fermenter into a clean one leaving behind the yeast cake (Trub) makes a big difference to the clarity and eliminates the sediment.
I have an old fridge with an external temperature control so I can control the brewing temperature. Temperature control is the best thing you can do to for your beer.
Lager yeast should be brewed at around 8-12 degrees & Ale yeast should be about 15-18 degrees.
Also, throw away the kit yeast and buy quality yeast.
This is my usual method.
Primary Fermenter at 12 or 17 degrees for 1 week
Secondary Fermenter at 12 or 17 degrees for 1 week
Turn fridge down to 1 degree for 1 week and then empty into a keg and force carbonate.
My beer is far better than 90% of stuff you can buy.
After about a week you empty the fermenter into a clean one leaving behind the yeast cake (Trub) makes a big difference to the clarity and eliminates the sediment.
I have an old fridge with an external temperature control so I can control the brewing temperature. Temperature control is the best thing you can do to for your beer.
Lager yeast should be brewed at around 8-12 degrees & Ale yeast should be about 15-18 degrees.
Also, throw away the kit yeast and buy quality yeast.
This is my usual method.
Primary Fermenter at 12 or 17 degrees for 1 week
Secondary Fermenter at 12 or 17 degrees for 1 week
Turn fridge down to 1 degree for 1 week and then empty into a keg and force carbonate.
My beer is far better than 90% of stuff you can buy.
badseed
Mighty but thin.
NVP said:
Depends entirely on the yeast. Most kit yeast is a blend for higher temperatures to make it easier for the average homebrewer. If you buy good yeast (costs me about AU$3 for a pack) it will have a temperature guide on the packet.
If your brew starts off too hot it can develop a bit of a weird after taste. It's true that it takes longer to start fermenting but I brew it for 2 weeks before it gets cold conditioned anyway. It is worth the extra effort.
Hmmm beer
Voley
🐀
Ah, that makes sense. Mmmmm ... beer, indeed.
Quick check on mine this morning shows that it's at a very healthy 20 degrees with a decent head on it so everything's kicked off nicely. I've not bothered with the hydrometer or anything yet as I'm happier with the lid safely on atm.
It's a bit worrying how much I'm enjoying doing this, tbh. I resisted the urge to kiss my beautiful baby goodnight though so I'm doing well I reckon.
Quick check on mine this morning shows that it's at a very healthy 20 degrees with a decent head on it so everything's kicked off nicely. I've not bothered with the hydrometer or anything yet as I'm happier with the lid safely on atm.
It's a bit worrying how much I'm enjoying doing this, tbh. I resisted the urge to kiss my beautiful baby goodnight though so I'm doing well I reckon.
tommers
Busta Rhymes is an unstoppable movement
Ah, that makes sense. Mmmmm ... beer, indeed.
Quick check on mine this morning shows that it's at a very healthy 20 degrees with a decent head on it so everything's kicked off nicely. I've not bothered with the hydrometer or anything yet as I'm happier with the lid safely on atm.
It's a bit worrying how much I'm enjoying doing this, tbh. I resisted the urge to kiss my beautiful baby goodnight though so I'm doing well I reckon.
the way the world is going it's going to be homebrew all the way. In the future you'll probably be some kind of king.
The higher the brewing temperature, the greater the likelihood of "fusel alcohols" being produced in the fermentation process. Your brew will still work (actually, it'll brew even faster), but if you end up with too much of these high-order alcohols, you'll have a beer with off-flavours, and one which is more likely to produce hangovers.
Some level of fusel alcohol is a normal part of ale brewing (it's one of the things that characterises ale flavours as different from lager ones), but you do probably want to get that temperature down a bit if you want the brew to be as nice as possible.
I'd be wary of checking it that often, but I may be overcautious - I've managed not to bugger up a batch yet, and I'm keen to keep my record clean
On the question of leaving the brew on the trub or racking it - the big problem isn't really infection, but that the dead yeast cells start to autolyse (eat themselves, effectively) over time. This can result in some pretty rank off-flavours - typically described as "meaty" - getting into the beer.
That said, I've left beer on the trub for 2 weeks without any major problems, but yes - I'd agree with your conclusion that, once fermentation has finished, racking the beer off is a very good idea.
Voley
🐀
Just go with it, it's unhealthy trying to hold it in
I might just give him a friendly pat on the head and a quick 'I'm proud of you, son' before bedtime.
badseed
Mighty but thin.
Here is a link to a very useful sticky thread on a HB site which I frequent.
Good info for anyone interested in the home brewing caper.
www.homebrewandbeer.com/forum/viewtopic.php?f=2&t=1966
*Not trying to start a cross board war*
Good info for anyone interested in the home brewing caper.
www.homebrewandbeer.com/forum/viewtopic.php?f=2&t=1966
*Not trying to start a cross board war*
15C is lowish for ale yeasts - IIRC, they will stop fermenting at 12C. Check to see if it's going again after a day or so at 20C, and if not, consider repitching another batch of yeast (get Safale and use that if you can - it seems more robust, and better quality)
tommers
Busta Rhymes is an unstoppable movement
there's always a sort of light foam on top of it, so I guess it is going, albeit slowly.
How do you all manage the temperature? Mine is in the kitchen, which I thought would be the warmest room in the house, but maybe not...
