Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Post Brewing Paranoia

Reply
 
LinkBack Thread Tools
Old 08-20-2007, 11:05 PM   #1
Daburban
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Burlington VT
Posts: 38
Default Post Brewing Paranoia

Hey All, Just finished 2 batches of beer. 1 American IPA and 1 Hefe. This is a close to having a baby i've ever been so i get a little worried about the health of these large bottles of liquid goodness. I just wanted to check in to see if things sound like their going well. My question really is the health of the IPA yeast. The IPA was initially the strongest bubbler and i had to put a run off tube on it. A lot of foam came out of the tube and now the top isn't very heady at all, especially compared to the Hefe. Yeast activity has gone from very strong last night to one bubble every 40 seconds or so. Since i haven't used run off tubes too much i was a little worried that too much stuff went out the tube. Anyway, does extremely busy in the first 10 hours to one bubble every 40 seconds sound good for an American IPA? The room is at a solid 60 degrees F. Also, if you have any general recommendations for primary, secondary and bottling schedules i'd love to have your input! I'm very excited about my soon to be 8 great batches of beer, thanks for reading.
~Dave

__________________
Daburban is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2007, 11:10 PM   #2
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 45 Times on 37 Posts
Likes Given: 9

Default

RDWHAHB, it is fine. Fermentation is probably 80% done. That is fast but not unheard of.

__________________
Beerrific is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2007, 11:13 PM   #3
TheJadedDog
AFK ATM
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TheJadedDog's Avatar
Recipes 
 
Join Date: Aug 2006
Location: People's Republic of Cambridge
Posts: 3,323
Liked 6 Times on 6 Posts

Default

What yeast did you use? I have had lots of fast ferments, particularly with dry yeasts.

__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter
TheJadedDog is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2007, 11:15 PM   #4
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Daburban
Hey All, Just finished 2 batches of beer. 1 American IPA and 1 Hefe. This is a close to having a baby i've ever been so i get a little worried about the health of these large bottles of liquid goodness. I just wanted to check in to see if things sound like their going well. My question really is the health of the IPA yeast. The IPA was initially the strongest bubbler and i had to put a run off tube on it. A lot of foam came out of the tube and now the top isn't very heady at all, especially compared to the Hefe. Yeast activity has gone from very strong last night to one bubble every 40 seconds or so. Since i haven't used run off tubes too much i was a little worried that too much stuff went out the tube. Anyway, does extremely busy in the first 10 hours to one bubble every 40 seconds sound good for an American IPA? The room is at a solid 60 degrees F. Also, if you have any general recommendations for primary, secondary and bottling schedules i'd love to have your input! I'm very excited about my soon to be 8 great batches of beer, thanks for reading.
~Dave
Hey, Dave...welcome to the obsession!

First things first: do you have a hydrometer? Airlock activity and krausen should only be used as very general indicators of fermentation activity. Think of it this way: trying to determine what's going on by airlock/krausen is like trying to figure out how much gas you have in your car by peering into the gas tank with a flashlight.

In this case, it's entirely probable that your IPA finished up the bulk of its fermentation last night. But you won't know until you take a hydrometer reading of a sample (don't put the sample back in afterwards...just drink it!) I would also raise the fermentation temps up to the mid to upper 60's...60f is at the low end of the range for many ale yeasts, and it could prevent it from finishing out as low as it could.

As for primary/secondary/bottling, it depends wholly on the style of beer. I've made hefe's and wit's before that went straight from primary to the bottling bucket after 3 weeks. I've also had barleywines that aged in secondary for 4 months. But for most "normal" ales, you can do 10 days in primary, 2 weeks in secondary, 3 weeks in bottle...and then it's ready.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2007, 11:17 PM   #5
Daburban
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Burlington VT
Posts: 38
Default

It was a dry yeast but i don't remember which one it was exactly. I started it off with a little sugar so by the time it went into the wort it was frothy. So if fermentation is 80% done, how much longer should i keep it in the primary?

__________________
Daburban is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2007, 11:38 PM   #6
todd_k
Feedback Score: 0 reviews
 
todd_k's Avatar
Recipes 
 
Join Date: Jan 2006
Location: RVA
Posts: 2,577
Liked 12 Times on 11 Posts
Likes Given: 2

Default

don't worry about them and don't compare the 2 since they use different types of yeast there will be a drastic difference in fermentation. Leave the IPA in the primary for a week to 10 days. Some people even let it stay in for 2 weeks but anything longer than that, IMHO, is pushing it. transfer it to a glass secondary for 2 weeks, then bottle.

__________________

Primary:
Secondary:
Conditioning:
Kegged: Smoked Porter

todd_k is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2007, 03:47 PM   #7
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

keep it in the primary until fermentation is complete...which means 3 days worth of hydrometer readings, where the reading stays constant.
usually 7-10 days...longer on heavy beers, which yours are not.

i'd rack em to secondary for 2 weeks..at least the IPA. Hefe's can be cloudy...so that's your choice on direct to bottle, or secondary a bit.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Post if you're brewing today Coastarine General Beer Discussion 66 04-05-2009 09:07 PM
It might just be paranoia... MaynardX Beginners Beer Brewing Forum 2 01-28-2009 03:16 AM
Who's brewing 08-08-08 RIS? Post your notes here! Chriso General Beer Discussion 155 02-15-2008 07:39 PM