unanauta

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I am also a new brewer with a related question. I am on my first batch and I used the same kit, Brewer's Best Irish Stout. I had a little bit of activity within a few hours, but it seems to have stopped now, about a day later. Should I give it more time to get going more, or do I have a problem on my hands? Thanks.

WAGNER BREWING

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My batch started fermenting after 12-14 hrs. I wouldnt get worried too soon, because i sure did. There is tons of advice on what to do if it does not start to ferment, keep me posted on what happens.

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Give beer to those who are perishing, wine to those who are in anguish;Let them drink and forget their poverty and remember their misery no more. -- The Bible, Proverbs, Chapter 31 verse 6 and 7

Primary #1: I'll be Bock

Primary #2: Ash Red Lager

Secondary: Empty

Bottled: Rengaw Leaf Stout

Up Next: Unsure...

Thinking About: Banana Spice(?), Scottish Ale

WAGNER BREWING

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At 1.020 I siphoned the beer to a secondary. I hope it clears up well. Im thinking that I'll leave it in the seconday for 3 - 5 days and try to get the gravity reading to 1.018. Sound right?

__________________
Give beer to those who are perishing, wine to those who are in anguish;Let them drink and forget their poverty and remember their misery no more. -- The Bible, Proverbs, Chapter 31 verse 6 and 7

Primary #1: I'll be Bock

Primary #2: Ash Red Lager

Secondary: Empty

Bottled: Rengaw Leaf Stout

Up Next: Unsure...

Thinking About: Banana Spice(?), Scottish Ale

Yooper

Recipes 

I don't know about the final s.g. because it depends on the recipe but I'd probably leave the beer in secondary about two weeks. I've never used any finings with my beers and almost always do a two week secondary. I've been thrilled with the results- clear tasty beer of all types! If you're going to the trouble of doing a secondary, 3 days just won't cut it. You want the sediment to well, settle, and fermentation to completely finish. Most folks on this board recommend the 1-2-3 method for most beers. 1 week in primary, 2 in secondary, 3 in bottles before drinking.

At the very least, plan on a full week in the secondary. You'll be amazed at the amount of "stuff" on the bottom of the carboy.

Lorena

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

WAGNER BREWING

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Thanks Lorena! Thats very helpful...

__________________
Give beer to those who are perishing, wine to those who are in anguish;Let them drink and forget their poverty and remember their misery no more. -- The Bible, Proverbs, Chapter 31 verse 6 and 7

Primary #1: I'll be Bock

Primary #2: Ash Red Lager

Secondary: Empty

Bottled: Rengaw Leaf Stout

Up Next: Unsure...

Thinking About: Banana Spice(?), Scottish Ale

Rhoobarb

Recipes 

I usually do a two week secondary, too. Sometimes three weeks. Sometimes you get busy or lazy and it goes longer! I've never had it affect the flavor by having it sit longer in secondary.

One thing I highly recommend to everyone is to make a yeast starter a day or two prior to brew day. It's easy to do and takes little time. That way, if your yeast isn't viable and healthy, you'll know it and be able to plan accordingly. If it is viable and healthy, your fermentation will take off very quick once you add the yeast to your primary - usually within 3-6 hours! Here's an FAQ on yeast starters.

dantodd

Recipes 

A, sort of, related question.

What level of carbonation do most recommend for a stout?