Past President, St. Andrew's Society of the Inland Northwest
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I brewed my first batch yesterday. A red ale using a malt extract. I checked in on it this morning and it's bubbling away very nicely. I can't wait to bottle next week.
I brewed my first batch yesterday. A red ale using a malt extract. I checked in on it this morning and it's bubbling away very nicely. I can't wait to bottle next week.
I always give my brews 2 weeks to ferment just to make sure they're finished up. Definitely check your specific gravity before you bottle!
I'll be bottling my latest brew this afternoon...some day I'll get a kegging system, some day......
While I do not have anything constructive to add to the brewing, I am a highly qualified taster of brews and will gladly give you the benefit of my experience!
I brewed my first batch yesterday. A red ale using a malt extract. I checked in on it this morning and it's bubbling away very nicely. I can't wait to bottle next week.
Originally Posted by NewEnglander
I always give my brews 2 weeks to ferment just to make sure they're finished up. Definitely check your specific gravity before you bottle!
I'll be bottling my latest brew this afternoon...some day I'll get a kegging system, some day......
to add to this i usually dont bottle for about 4 weeks... i used to do the whole primary/secondary.then bottle routine but gave that up a while ago... the only real reason to secondary anyways is to get the beer off the trub on the bottom or to keep autolysis from happening..... our more modern yeasts are very hardy so no worries about autolysis unless your aging for a long time (i wouldnt worry until your talking 3+ months) and as far as clearing a beer if you let it sit and are careful when you rack it your going to be fine...
on the other hand racking to secondaries just gives you another vector for infections to take place and the beer bulk ages much better if you leave it alone so that the yeasts can clean up after themselves... help get rid of the not so good byproducts of fermentation like fusel alcohols and such....
oh yea a hydrometer is your friend ALWAYS take gravity readings.. never go by bubbles or time when determining if fermentation is done..... things can get stuck and even though no bubbles and its been sitting a while it could still have a long way to go and then you bottle and well.... if you have not seen a bottle bomb consider yourself lucky... and hope you never do......
Originally Posted by Kilted Jeeper
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