Ok, so I startet my first batch of beer. I used one of those hopped malt extract kits from the brewstore. "Brewmart Mexican Cerveza" I also added some local malt extract and some flavoring tettnager hops to take it to next level. I did that because my brother brewed one of those kit beers once for christmas, and while it was drinkable, the flavour was kind of booring...
So what I did was this (Following the instructions of the can)
Boiled 4 litres of water
Dissolved the malt extract from the can in the water
Dissolved 0.5 kg of my local malt extract in the water (The can said sugar, but I used this malt extract instead)
I made some tea from 10g of the tettnager hops and let that sit for 15 minutes.
Then i added the hop tea, and filled it with fresh water up to 22 litre mark on the frementing bucket.
Finally I added 10 grams of hops directly to the wort and took a gravity meassure => 1.056
I added the enzyme and yeast as directed, closed the lid and mounted the airlock.
Now comes the confusion. On the can it says to let the beer ferment for 3 days, then bottle. To me that sounds strange, because when I make wine, the wine will ferment for at least a week or two in the primary stage. After three days the beer was still bubbling like crazy, and the yeast has not dropped to the bottom, so I let it sit a couple of more days. Now after a week, the bubling has toned down quite a bit. So I took a gravity meassure => 1.010 but it was cloudy as hell, and the yeast has still not fallen down.
Should I let it sit longer? Or should I add something to stop fermentation and clear it like wine? I did a taste test, and it tasted pretty good. Very hoppy with a crisp dry start, and a smooth slightly malty finish. It doesn't taste like Corona, Sol or Modelo, but it did taste more like a Peroni. The cloudiness bothers me, because even though I'm not affraid or opposed drinking yeast, my friends are - and since beer is not made to be consumed alone I need to clear it up somehow.
Any tips?
So what I did was this (Following the instructions of the can)
Boiled 4 litres of water
Dissolved the malt extract from the can in the water
Dissolved 0.5 kg of my local malt extract in the water (The can said sugar, but I used this malt extract instead)
I made some tea from 10g of the tettnager hops and let that sit for 15 minutes.
Then i added the hop tea, and filled it with fresh water up to 22 litre mark on the frementing bucket.
Finally I added 10 grams of hops directly to the wort and took a gravity meassure => 1.056
I added the enzyme and yeast as directed, closed the lid and mounted the airlock.
Now comes the confusion. On the can it says to let the beer ferment for 3 days, then bottle. To me that sounds strange, because when I make wine, the wine will ferment for at least a week or two in the primary stage. After three days the beer was still bubbling like crazy, and the yeast has not dropped to the bottom, so I let it sit a couple of more days. Now after a week, the bubling has toned down quite a bit. So I took a gravity meassure => 1.010 but it was cloudy as hell, and the yeast has still not fallen down.
Should I let it sit longer? Or should I add something to stop fermentation and clear it like wine? I did a taste test, and it tasted pretty good. Very hoppy with a crisp dry start, and a smooth slightly malty finish. It doesn't taste like Corona, Sol or Modelo, but it did taste more like a Peroni. The cloudiness bothers me, because even though I'm not affraid or opposed drinking yeast, my friends are - and since beer is not made to be consumed alone I need to clear it up somehow.
Any tips?