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Old 01-03-2011, 02:35 AM   #1
msarro
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Default Just starting, silly question

Hey everyone,
I just started my first brew on friday. It's an oatmeal stout, to which I added a single stick of cinnamon and two cloves of allspice.

Sadly I don't have the OG since I forgot to sanitize my hydrometer, and the brew is now a quarter way across the state at my girlfriend's house.

Given that it went into the closet to start fermenting around 6:30pm friday, and as of now its only bubbling maybe once every 20 seconds... does that seem ok? It seems kind of slow given some of the videos I've seen on youtube which show rapid bubbling. I know that some is better than none, but it still seems a bit strange. If it'll help I can type out the log I kept from the brew for reference, and the recipe.

I was using a liquid yeast.

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Old 01-03-2011, 02:39 AM   #2
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it depends on the yeast type, dry vs liquid, if you used a starter, etc. let it sit for 3 weeks on the yeast, then who cares? after that, bottle it, let it carb, and enjoy

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Old 01-03-2011, 02:40 AM   #3
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You're fine. Many factors determine how vigorous the fermenting might be. And when it is no longer bubbling don't assume it isn't still fermenting. You'll want to leave it in the primary for 4 weeks or so to get a better result, by the way. As a warning, keep an eye on it in case it ferments like crazy and makes a mess in the closet like I did when I started out!

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Old 01-03-2011, 02:42 AM   #4
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And... questions aren't silly. You're learning about this awesome pastime!

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Old 01-03-2011, 02:44 AM   #5
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Thanks! I'm using a plastic fermenter I got in a true brew kit, and to be safe we have it sitting in a rubber maid container in case of any kind of overflowing should it suddenly crank up to 11. It wasn't a starter, but it was a liquid yeast in a pack that I smacked and let sit for 3 hours until it was inflated... so I guess its kind of like a starter?

If I let it sit for 3-4 weeks, will I get any nasty off tastes from the stuff that settles at the bottom?

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Old 01-03-2011, 02:46 AM   #6
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No - you'll read in some places that this was the thought some years ago; however, once you read around this site you'll see that sitting on the trub will actually improve your beer by extracting some fermenting byproducts.

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Old 01-03-2011, 02:48 AM   #7
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No. It will be more than fine.

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Old 01-03-2011, 02:57 AM   #8
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Really? So I get more than just the benefits of aging that I'd get from using something like a secondary fermenter? There's some other stuff that gets released?

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Old 01-03-2011, 02:59 AM   #9
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Quote:
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Really? So I get more than just the benefits of aging that I'd get from using something like a secondary fermenter? There's some other stuff that gets released?
Maybe.

One thing is for sure: leaving it in the primary for many weeks (or as some have experimented, many months) doesn't have any negative effect.
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Old 01-03-2011, 03:00 AM   #10
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main thing is DO NOT bottle it after 1 week like the instructions probably tell you to. ferment 3 weeks. it'll be tasty after you let it carb for another 3 weeks then

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Taps:
1: Pilsen Ale (Pilsner made with US05)
2: Roasted ESB (mistake by the LHBS in recipe)
3: Hefeweizen
4: Hoegarden Saison
5: English Mild

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