JeepBrew

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Thanks it's bubbling along fine now. I moved it back to the cooler closet to finish primary but I'll shoot for a temp around 66F.

JeffoC6

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Hi guys- so I'm a full 6 days into my primary fermentation. Day 1 and 2 really went strong, day 3 was a bit of a decline, and day 4, 5, and today, were pretty much nothing but very very tiny bubbles moving up to the surface (hardly any). The krauzen is basically gone and the yeast cake is very visible at the bottom. For the first 6 days, my ambient temp was between 60-62 (Brown Ale). I got some feedback on here that after the vigorous fermentation was finished, it would be wise to bump the ambient temp up a little higher, say 68-70, so that the yeast can clean up after itself for a week or 2.

I just did this, and hope someone can confirm that this is the right move. I moved the primary from my walk in closet where the ambient was 60, to the middle room closet where the ambient is 65. I wrapped a towel around it and I expect the temp to rise just a bit.

Sound good? (I want to ferment a complete 3 weeks, so it's OK to leave in the warmer (68-70) range for the next 2 weeks, right?

Thank you!

PS- I don't have a hydrometer...Getting one for my next brew though.

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Planned: DFH 60 Minute IPA Clone
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Primary #2: Empty
Primary #3: Empty
Primary #4: Belgian Blonde
Primary #5: Ed Wort's Apfelwein
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Bottled: Raspberry Wheat, Red Rye Ale, Cottage House Saison, Simcoe IPA, Bavarian Hefeweizen
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RodHack

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Can it last a few days? I read somewhere that fermentation usually takes place in 12 hours and can continue over the next few days.

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Rivenin

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@jeff. That sounds normal. And awesome! You have beer! give it a few.weeks now @rod. Yes, it can be as quick as 12-24 horrs. But can last as long as a week... if you were a wine/mead brewer, that would go to over a month. So be patient! even though it may be done fermenting. Give it a few weeks and sample it

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Najeeb

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Working on my first ever batch of home brew. It is the seventh day of primary. The airlock didn't start bubbling till day 4. It started to bubble every 10 seconds. Now It bubbles every 6 seconds. How do I know when to bottle? Do I check the SG? Do I wait till the bubbles stop? And also is it ok to release air lock to take samples- doesn't that expose beer to air? This batch was made from a kit- using malt concentrate and dry yeast (non-pitched). Thanks.

Najeeb

Recipes 

The primary is in a glass carboy. Any tips for extracting a sample for a gravity reading? And when should I taste beer. Apologies for all these questions in this thread.

BierMuncher

Recipes 

Three things you need. Your racking cane, a hydrometer flask and a small sauce pan. Flask goes into the sauce pan and onto a surface that is lower than the primary (you're going to do a mini syphon here). Fill your racking cane with water (to prime it). Holding a finger over the tip of the hose, drop the racking cane rod into your fermenter and then remove your finger from the hose over the sauce pan. Once the water flushes and beer begins flowing, fill the flask...then stop the flow with your finger again. Remove the racking cane and spill the contents into a glass for additional tasting.

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3PegBrew

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Biermuncher...you are a very wise man

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NBrasseur

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What about timing the burps from the airlock?

It has been a long time since I've brewed up (like a decade), but from what I can remember I would just wait until the burps slowed down to less than one a minute.

Not very scientific, but I remember that it was simple and effective. I think.

Walzenbrew

Recipes 

I pitched the full 11grams of yeast even though I'm only making a 2.5 gal batch. The fermentation is going nicely so far and it's been 24 hours. Are there any side effects from over pitching the yeast?