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Old 11-26-2007, 04:00 PM   #1
IvanTheTerrible
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Default First Brew question...

So I transferred my first brew yesterday after 8 days. Its a Pale Ale kit.

OG was 1.040.
Yesterday it was 1.017.

The transfer was a success, I think, and this morning the lighter colors were definately settling leaving the top darker.

Questions:

In the sealed glass carboy, there were little white(ish) specs slowly moving around...some floating closer to the top. Since my primary was done in a bucket, I'm not sure what the yeast looks like in person so I'm not sure if this is normal. Is it?

I took a sip from the hydrometer tube yesterday and although it smelled fantastic, it didnt really taste that great. Granted it wasnt cold like im used to, but I guess since it's my first, I'm not sure what to expect. What should it taste like at this point?

My game plan is to leave it 14 days then bottle. All comments are welcomed.
-I

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Old 11-26-2007, 04:09 PM   #2
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Well, it is extremely green so I am not surprised it didn't taste great; I am constantly amazed at how beer flavor changes over time. Give it time, time, and more time (things usually start to taste good after 6 weeks and great after 3 months).

As for the specs, they sound like they might be yeast (or some trub that kicked up in the transfer) but it is hard to tell without a pic.

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Old 11-26-2007, 04:14 PM   #3
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What yeast did you use? I would expect an APA to finish much lower. I used dry Nottingham on my latest batch of my PA and it dropped from 1.054 to 1.006 in 5 days.

You'll probably drop a couple of points in secondary, but you will have a 3% ish PA with those numbers. It's ok though, because it will still taste better than most of what you can buy.

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Old 11-26-2007, 04:18 PM   #4
IvanTheTerrible
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Muntons dry yeast.

I posted questions last week about my fermentation. It seemed to be bubbling along on the first night into the next morning, then pretty much stopped bubbling. The lid was inflated with CO2 though, and if I used the slightest pressure it bubbled, not to mention I could definately smell the alcohol.

Do you think the yeast went dorment on me and didnt finish the job?
What is this going to do to the taste?
Is there anything I can do to make it better at this point?
Should I chuck it and start over?

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Northern Brewer American Amber Ale

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Harpoon IPA, Sierra Nevada, Sam Adams Boston Lager, Becks

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Old 11-26-2007, 04:26 PM   #5
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Quote:
Originally Posted by IvanTheTerrible
Muntons dry yeast.

I posted questions last week about my fermentation. It seemed to be bubbling along on the first night into the next morning, then pretty much stopped bubbling. The lid was inflated with CO2 though, and if I used the slightest pressure it bubbled, not to mention I could definately smell the alcohol.

Do you think the yeast went dorment on me and didnt finish the job?
What is this going to do to the taste?
Is there anything I can do to make it better at this point?
Should I chuck it and start over?
I've never had to repitch yeast, but you may want to consider it if you're worried about the alcohol content of the beer.

If not, then don't worry. Bottle it when it's ready and enjoy it regardless of the alcohol content.

Whatever you do, DO NOT dump it. Infection is the only acceptable reason to dump a batch of brew.
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Old 11-26-2007, 04:28 PM   #6
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As long as the alc content doesnt affect the taste, it's all good!

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Harpoon IPA, Sierra Nevada, Sam Adams Boston Lager, Becks

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Old 11-26-2007, 04:32 PM   #7
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If you racked to soon fermentation may have restarted which would explain the white specs. I never consider my gravity final until after secondary.

The biggest flavor factor when considering gravity is sweetness; if your beer is not done fermenting then there will be sugars left that will cause your beer to be overly sweet.

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Old 11-26-2007, 04:37 PM   #8
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So in theory, the gravity will continue to drop if fermentation continues in the secondary? Well then there's still hope, right?

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Northern Brewer American Amber Ale

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Harpoon IPA, Sierra Nevada, Sam Adams Boston Lager, Becks

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Old 11-26-2007, 04:40 PM   #9
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Quote:
Originally Posted by IvanTheTerrible
So in theory, the gravity will continue to drop if fermentation continues in the secondary? Well then there's still hope, right?
Yes. It's fairly common for the gravity to drop a couple points in secondary.
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Old 11-26-2007, 04:42 PM   #10
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Quote:
Originally Posted by IvanTheTerrible
So in theory, the gravity will continue to drop if fermentation continues in the secondary? Well then there's still hope, right?
Yeast left in suspension add to gravity. Just letting more yeast drop out will lower the gravity a few basis points. 1.017 is pretty high, but it is possible. One of my current batches ended in the teens and even repitching didn't help.
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