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buckeyebrew · 01-13-2012, 03:16 AM

Would this.still need to ferment.28.days.if.bottleing.since.the.beer.would need to be in.tue.bottles for two weeks to carb? Thanks for.the.recipe!

Shinglejohn · 01-13-2012, 12:49 PM

Quote:

Originally Posted by Trophy_Brew21

This is the recipe that I used (Great Lakes Christmas Ale Clone) Any suggestions, i only had in primary fermentor for 2 weeks, and bottled just a couple of days ago. Has anybody here tried this recipe or something close? Thanks

That recipe is pretty much the same as this one.

Shinglejohn · 01-13-2012, 12:50 PM

Quote:

Originally Posted by buckeyebrew

Would this.still need to ferment.28.days.if.bottleing.since.the.beer.would need to be in.tue.bottles for two weeks to carb? Thanks for.the.recipe!

I dont usually have it in the carboy for 28 days, im not sure where that number came from. I usuay go about three weeks before bottling. You could bottle anytime after the gravity stabilizes, realistically.

Beardo21 · 01-13-2012, 01:46 PM

My batch has been in bottles for about 6 weeks total now. It tastes great and it finally has a good amount of carbonation. More and more flavors continue to come out the longer it sits. I may dial back the ginger a touch next time I brew this, but thats just my personal opinion.Thanks again ShingleJohn for posting the recipe.

andylyiv · 01-14-2012, 11:51 PM

I brewed this last night. I pitched the yeast (non starter) at 85F. It was getting late and I was falling asleep. It's 19 hous later and I'm only getting 2 bubbles a minute from a bubbler type stopper. Did I screw up my beer? The posts here indicate it should be bubbling like crazy. Right now it's at 68F.

Shinglejohn · 01-16-2012, 01:43 PM

Quote:

Originally Posted by andylyiv

I brewed this last night. I pitched the yeast (non starter) at 85F. It was getting late and I was falling asleep. It's 19 hous later and I'm only getting 2 bubbles a minute from a bubbler type stopper. Did I screw up my beer? The posts here indicate it should be bubbling like crazy. Right now it's at 68F.

If you didnt do a starter, it will take up to 40 hours to get going. Dont worry, all is well!

**two_hearted** · 01-16-2012, 02:10 PM

Quote:

Originally Posted by andylyiv

I brewed this last night. I pitched the yeast (non starter) at 85F. It was getting late and I was falling asleep. It's 19 hous later and I'm only getting 2 bubbles a minute from a bubbler type stopper. Did I screw up my beer? The posts here indicate it should be bubbling like crazy. Right now it's at 68F.

You pitched a little warm, but not nearly hot enough to damage yeast.
One vial or smack pack of yeast isn't enough for this beer. Check out the wiki on starters Yeast Starters - Home Brewing Wiki and also check out mrmalty.com for how much yeast your batch will need.

This beer has a lot of spices that will help cover up any off flavors produced from stressed yeast.

andylyiv · 01-18-2012, 03:28 AM

Thanks for the replies. It was going crazy the other day, and fermenting, but now has slowed down and almost stopped. While it was going though it was producing strange odors. Kind of a grassy smell to it. I was reading John Palmer's book on "How to Brew" and he says the odors could be due to infection from bacteria. Guess ill just have to wait out the two weeks and have a taste to see if its ok.

Shinglejohn · 01-18-2012, 09:37 PM

Quote:

Originally Posted by andylyiv

Thanks for the replies. It was going crazy the other day, and fermenting, but now has slowed down and almost stopped. While it was going though it was producing strange odors. Kind of a grassy smell to it. I was reading John Palmer's book on "How to Brew" and he says the odors could be due to infection from bacteria. Guess ill just have to wait out the two weeks and have a taste to see if its ok.

You should read "The complete joy of homebrewing" by papazian . Its not as good as far as info on the brewing process but it definitely does a better job of getting new brewers to chill out.

His motto is "Relax. Dont Worry. Have a Homebrew!" This is good advice. Chances are that your beer is fine, and if not, its a learning experience and it will be next time. I have to emphasize that your beer is more than likely fine.

Go into the search option and type in "is my beer ruined?"

Youll see that this is a right of passage!

ps. the grassy smell during fermentation is from the hops. fermentation always has an odor, some beers more than others. Usually fruity or grassy, with lagers it can be a bit farty. RDHAHB!

pietro1022 · 01-25-2012, 10:37 PM

Quote:

Originally Posted by Shinglejohn

Pietro, I think the yeast is slow to carb. I have been kegging the last few batches but when i bottled i do remember them carbing slow. They did eventually carb up though.

Quick follow-up to this, I roused the yeast by shaking the bottles/cases, moved the bottles to a place in the house where it is usually 70 degrees or more (shelf above the dryer in a closet), and after a week, I notice a lot more carbonation. A very good beer! Going to leave it up there another week/two weeks then age them in a 60 degree cellar. Getting some acetaldehyde and fusels (my recipe came out @ 9.3% abv). Hopefully those will mellow out after some aging.

For the people brewing this, that is 6 weeks before head-forming carbonation (no re-pitch @ bottling)
Thanks for the recipe and the advice!

BTW, would definitely add the spices @ the end of the boil next time, especially the ginger...didn't get much out of it by with secondary-only. Spice tea to secondary or boil.