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Old 06-21-2014, 07:54 PM   #11
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It looks like today around 7 PM the bubbling in the airlock stopped. I don't see any rising bubbles when I look through the sides of the carboy.

The brew schedule says to keep a close eye on the fermentation. It also suggests to measure the density after 10 days. My question: if I pitched too quickly before cooling, should I adjust my fermentation time (ie, 8 days instead of 10 days)?

Cheers,
Dan
AlfA01
No. Done is done- it won't get more or less done once it's finished.

However, may people do leave the beer in the fermenter a bit longer than 8-10 days as there are some processes that happen once the active part of fermentation is finished. For example, once the fermentable sugars are gone, the yeast will continue scouring for things to digest, and will actually go back at that time and 'clean up' some of their own waste products, like diacetyl. Sometimes off-flavors produced from a warm fermentation will mellow a bit also during this time.

Once the beer starts to clear, or is clearing, it can be transferred to another vessel to age or it can be bottled at that time. It's not that yeast has a calendar and knows when this is- it's dependent on so many things like yeast strain (some are more flocculant than others and so will clear much faster), ingredients, temperature, the amount of calcium in the wort, etc. Generally, this is in about 10-21 days for most ales but not always.

Once the beer is done, and has been at final gravity for at least 3 days (so that "clean up" process is done, and it's clear or nearly so, then it's time for the next step no matter how many days later it is. Or, it can stay put also and clear a bit more if life gets busy.
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Old 06-21-2014, 08:22 PM   #12
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The longer you leave the beer in the fermenter the better the yeast cleans up and the more of the yeast settles out so you get less sediment in your bottles. I ususally go 3 to 4 weeks before bottleing but the beer I left for 9 weeks was better flavored and had so little sediment in the bottles it was hard to see.

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Old 06-23-2014, 03:37 PM   #13
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The longer you leave the beer in the fermenter the better the yeast cleans up and the more of the yeast settles out so you get less sediment in your bottles. I ususally go 3 to 4 weeks before bottleing but the beer I left for 9 weeks was better flavored and had so little sediment in the bottles it was hard to see.
I guess it all comes down to patience....to leave the beer, or not to leave the beer - that is the question?

Cheers,
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Old 06-23-2014, 03:43 PM   #14
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I guess it all comes down to patience....to leave the beer, or not to leave the beer - that is the question?

Cheers,
Not so much patience as preference. I dislike the flavor of a beer that spent a very long time on the trub, while others prefer it. It will be different.

Basic Brewing Radio podcast did this as experiment a couple of years ago. Some did a traditional short primary/secondary, some did a long primary with no secondary, and some did a 10 day primary with no secondary.

The samplers spotted differences in the beers. The interesting thing is that the preferences were about equally divided. Some preferred the traditional way, some preferred the long primary, and some preferred the 10 day primary only version.

My preference is usually 10-14 days, fermenter right to packaging, for ales. But I will use a secondary in cases where I'm dryhopping or adding something and want to save the yeast out of the primary to reuse.

Try it for yourself. See which you prefer, and where you fall on this issue. It's probably evenly divided among this group as well!
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Old 06-23-2014, 03:50 PM   #15
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Default Quick on the trigger...

I hit that 'Submit' button a little too early.

I ran a little wine trick on this that some folks use before they siphon the wine off the lees. Maybe its used for beer making too, but I haven't encountered yet, so I thought I would at lest give it a mention here...no harm done. I took an non-lubricated, and unused condom, and placed it over my airlock. what do you know? There is still some yeast activity, as the condom created a little bit of back pressure (enough to inflate it) and visible bubbles were still rising occasionally in the beer. Again, patience pays off....difficult, but worth it.

Moral of the story: when in doubt, use a condom!

Cheers,
AlfA01

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Old 06-23-2014, 04:27 PM   #16
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FYI A change in temperature, as will just a little bit of time, will cause the CO2 in solution to come out of solution as a gas. How much comes out depend on the temperature change, agitation, barometric pressure, back pressure, etc.

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Old 06-23-2014, 05:51 PM   #17
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FYI A change in temperature, as will just a little bit of time, will cause the CO2 in solution to come out of solution as a gas. How much comes out depend on the temperature change, agitation, barometric pressure, back pressure, etc.
Great info. Today was a pretty stable day and the beer is in quite a controlled environment at the moment. Agitation? I tapped to fermenter a couple of times to see if bubbles would rise, but very subtle, not aggressive.

Cheers,
AlfA01
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Old 08-05-2014, 06:50 PM   #18
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Default Sorry Guys, I haven't updated in a while...been moving!

What a nice beer this turned out to be. At first, it had a few off flavors and some after taste, but after 10+ days on the bottles it was a very enjoyable brew.

If anyone is interested to try it, it comes from BrewFerm as a kit and really makes a nice beer. I did add abut 2 cups of toasted oats also, which really doesn't seem like much.

Worst thing is: it's all gone

Cheers,
AlfA01

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Old 08-05-2014, 07:09 PM   #19
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This is a pic of the beer in Heineken mug. It was early on in the aging process. I know, its a disgrace to the homebrew putting in a Heineken mug, but it was all I had during the moving process.

Cheers,
AlfA01

File Type: jpg DSC_0944.jpg (43.9 KB, 15 views)
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