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Old 12-29-2012, 09:59 PM   #1
jaystams
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Default Brewers Best HopNog

Started my first batch yesterday and pretty pumped.

After following all the directions and cooling the wort I combined the water and yeast into my fermenter (brewers best also). Few questions too ease my mind.

It has been going for 24 hour and I see no bubbles? Seems that I just have to relax and let the yeastie friends do their work. But how long till I should see bubbles and if not what should I do.

Also anyone that has done this one any suggestions for how long till I move into secondary fermenter?

Thanks all!

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Old 12-29-2012, 10:03 PM   #2
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See here http://www.homebrewtalk.com/f37/hopnog-2012-a-376836/

Another member just started one too.

Leave it alone for 3 weeks - 4 if you can stand it.

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Old 12-29-2012, 10:54 PM   #3
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Yeah I will let it roll. Any suggestions if I do not see any bubbles after another day or so?

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Old 12-29-2012, 10:55 PM   #4
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Yep. Forget about it and look at it in a month

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Old 12-29-2012, 11:57 PM   #5
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You might never see bubbles. The hydrometer number after a few weeks would be what will tell you if the yeast is working.

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Old 12-30-2012, 09:24 AM   #6
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Did you get a temperature reading on the wort before pitching yeast? Mine was a really vigorous ferment.

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Secondary: some summer beers are imperative
Bottled: Nut Brown, Listermann's Cream Ale, American Pale Ale, Holiday Ale, HopNog, Honey Malt Cream Ale, Irish Stout, English Brown Ale, BIAB English Ale, India Black Ale, Bengal Juice, BIAB Cherry Wheat on the cherries, Belgian Pale Ale, Island Hefe on Mango, Island Hefe on Apricot (and dang -these are awesome beers)

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Old 12-30-2012, 12:06 PM   #7
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Got wort down to 70-72 degrees and added to the fermenter.

I have bubbles now. 1 every 7-8 seconds. Makes me feel better. Just impatient with me first batch.

What would a vigorous ferment be? Is there a ratio that would qualify as that? Just trying to get this new addiction under control. Ha

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Old 12-30-2012, 12:53 PM   #8
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By vigorous, I mean that the bubbling was a steady stream of gas and looking like a blow-off waiting to happen. 70-72 degrees sounds right for the Safale 05 yeast. I assume that the make up water was also at 70-72.

So I switched to a blow-off tube in the middle of the night. You might keep an eye on it. Perhaps put in a blow off tube to avoid a huge mess. I used a 3 ft piece of siphon hose - it fit snugly in the air lock hole in top of the fermenter. Put the other end in a clean jug of water with sanitizer. I'll post a pic in a few minutes...

blowoff.jpg  
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Civilization begins with Beer !

Primary: nothing in the pipeline at the moment
Secondary: some summer beers are imperative
Bottled: Nut Brown, Listermann's Cream Ale, American Pale Ale, Holiday Ale, HopNog, Honey Malt Cream Ale, Irish Stout, English Brown Ale, BIAB English Ale, India Black Ale, Bengal Juice, BIAB Cherry Wheat on the cherries, Belgian Pale Ale, Island Hefe on Mango, Island Hefe on Apricot (and dang -these are awesome beers)

Next Up: Hop farming

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