Originally Posted by Man-O-Leisure
Im about to plan my first ever AG brew and had planned on a creamy type Stout as i am a Guinness lover and unable to get it where i now live.. So this recipe sounds and looks perfect for me in many ways.. suits my tastes and seems to be a rather easy/fast brew to bottle to my mouth beer
A few questions that i dont understand reading through all the posts:
1. SG and FG.. how do i test this? From what i read it sounds like you guys are opening up the primary fermenter a few times to test? how is this good for the beer opening the fermenter ?
2. What exactly is the point/need of secondary fermentation? why is it not possible to just leave it in the primary fermenter the whole time until bottling?
3. When priming to bottle, can this be added to the fermenter and then bottled or do i need to add a little to each bottle?
4. When brewing, talking time of boil and such, is that time calculated from the point where the water starts a boil or just total time over the heat? This mash part confuses me cause ive watched videos where people are mashing whilst over a gas burner so heating, but also seen some home brewers mashing in an old cooler, with no heat at all.. just preheated water..
5. I live in a hot place, can this stout be ok fermenting at say 25 degrees celcius?
6. Dues to space restrictions, i want to do a 1 gallon first brew, and am hoping that i can maybe after primary fermentation that i can split it into 2 half gallon secondaries to maybe experiment with some different flavours in each like the vanilla and chocolate additions.. is that possible?
Im sure more questions will arise, and i know i have a lot to learn before actually doing this first brew, but at least i think i have now found the recipe that i want to do!!
Wow a lot of questions.... First I would suggest reading up on how to homebrew & maybe watching some YouTube videos.... having said that let me answer some of your questions for you.....
1.You test this using a hydrometer. yes you open the fermenter & draw out a sample with a wine thief or a turkey baster as long as you use proper sanitization this will not hurt your beer..
2.You do not need a secondary fermenter... many brewers myself included only use a primary... primary for about 3 weeks check SG and bottle accordingly..
3.Use a bottling bucket, boil the priming sugar in a couple cups of water and add to the bottling bucket then rack your beer on top of it and bottle away...
4. The time starts when the wort comes to a boil. When people mash over a burner the heat is not on you may do this in your kettle using a bag (see BIAB
) or in a cooler traditional
style with preheated water.
5. 25°C is a bit warm most ales should be fermented around 18°C-21°C You can use a swamp cooler
or fermentation chamber
to achieve this.
6.Yes that is definitely possible just make sure to restrict head space in your secondary vessel to reduce risk of oxidation.
Good luck! If you have any more questions create a thread in the beginners forum you are mose likely to get a quick response.