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Old 12-28-2013, 08:48 PM   #1
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Default Howdy from a new brewer

Hey all! It being just after Christmas, this is another new brewer post! I'd been tempted and intrigued for a while with many videos watched and articles read. Christmas came and I decided to treat myself! Boxing Day (Dec 26) saw me use my first 'kit' which was a pilsner type effort.

I'd done a lot of reading into it all so the instructions left me with a slight eye brow raise. But still, I went with them exactly! Although I'm now going to do things when it comes to the end of fermentation slightly differently!

So far I am 3 days in and it's been left alone to do its thing:

imageuploadedbyhome-brew1388266940.050249.jpg

There a line that wasn't there yesterday which I take to be the foam you'd expect! The only concern I have is that there hasn't been any activity in the airlock at all! I've done a few discrete checks to make sure it isn't blocked. I'm just telling myself to be patient!

The instructions reckon it's ready to be put in a barrel/keg within 5 days of it being set up with another two days at room temperature prior to going into a cooler environment for several weeks. Does that sound about right? I think what I will do is take a hydrometer reading at 5 days and see where I stand!

Looking forward to it anyway and I will keep this thread updated with my progress. Already scouring for new recipes and such but got to walk before I can run!

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Old 12-28-2013, 08:54 PM   #2
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NOOOO!!!! Get a hydrometer (if you don't have one already) and wait about two weeks before you check the gravity. Then check the gravity over a period of 2-3 days. If you get the same reading on multiple consecutive checks, THEN you should transfer to the keg.

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Old 12-28-2013, 08:54 PM   #3
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Oh, and welcome to the asylum... the inmates are in control!

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Old 12-28-2013, 08:55 PM   #4
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Hello and welcome to the addiction of home brewing.

The line is from the kaursen. The lack of air lock activity doesn't indicate anything so don't worry about it. Also the instructions on fermenting times are usually wrong so should ignore them also (yeast can't read and don't really care what they say). Generally what quite a few people do is wait 10-14 days then take a hydrometer reading then wait another 2-3 days and take a second hydrometer reading. If the readings are stable then you are ready for bottling/kegging (even though you might still want to wait a few more days to let the yeasties finish cleaning up after themselves).

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Old 12-28-2013, 08:55 PM   #5
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You're doing a pilsner-type, so that means a lager, right? That should be fermenting at a colder temp than room temperature I believe.

Are you using ale yeast or lager yeast?

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Old 12-28-2013, 09:03 PM   #6
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Hi all, nice to be here! I did have a few concerns with the time scales mentioned. It basically stated:

5 days-@ room temp.
Into a barrel with sugar and left for two days at room temp
Into a cool dark space for 2-4 weeks.


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Originally Posted by SaguaroMan View Post
You're doing a pilsner-type, so that means a lager, right? That should be fermenting at a colder temp than room temperature I believe.



Sent from my SCH-I535 using Home Brew mobile app
This was my major concern and in the end I erred on the side of just following then instructions!
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Old 12-28-2013, 09:04 PM   #7
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Also thanks to everyone for the welcome!

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Old 12-28-2013, 09:05 PM   #8
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Do you knw what type of yeast you used? There are a few "pilsner" kits that use an ale yeast instead of lager and I am thinking that was what you got.

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Old 12-28-2013, 09:08 PM   #9
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That was the conclusion I came to because it was un-named. The guy in the store suggested this kit because it is the most user friendly. He did warn me that it wouldn't make a 'pure lager' but rather a tasty hybrid type. To be honest, I'll settle for something drinkable! Looking to move to a more DIY instead of kit approach for my next brew!

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Old 12-28-2013, 09:15 PM   #10
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Ok going on the hybrid comment I would place my money on it having ale yeast and not lager yeast, but you really should keep your temps in the low 60s at least for the first few days. The fermentation process is an exothermic reaction so internal temp of the beer can be 5-8 degrees warmer than room temp which could lead to off flavors.

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