Hey everyone. I recently bought a premade wort Vienna Mild kit, and I'm certain that I've already made a few beginner's mistakes. Whether or not they crucial I don't know. Which is why I'd like to ask you a few things.
I am using a 20 gallon bucket for primary fermenation. I've been peaking into it once every couple of days because the curiosity is killing me. I've been careful not to breath into the bucket, clean hands, etc. Is this problematic?
Also,instead of using a carboy with an airlock (which I do own), the employee at my local beer supply store told me to just put a lid on the bucket, but DO NOT seal it tight. This is what i have done. Is this okay to do?
Aside from a bit a semi-violent splashing of the wort into the 20 gallon bucket, I did not aerate. Is this sufficient to get the yeast going?
It took about 2 days for the krausen to form, but it wasn't to boisterous (a few inches in some spots, at best). It fell only 2 days after that. Today is days 7 in the fermenting bucket and all krausen is gone. One would assume that fermentation is complete, but 2 things lead me to think otherwise:
1. There is only about 1cm of sediment on the bottom of the bucket.
2. The temp fell drastically in the past 24 hours. I had the window open in the fermenting room and today I checked the temp in the bucket and it was a frightening 8c!!!!! The room is now warming. I closed the window, turned the heat on.
Can you give me any advice?
Did the drop in temperature kill the fermentation process?
Is there anything I can do to rouse the yeast?
Is 1 cm of sediment normal?
Is the bucket system with the loose fitting lid adequate?
Will transferring to secondary clarify the beer?
For the ready-brew kits, how much time in primary? secondary?in bottles?
Sorry for all the "newbie" questions. I am undergoing a massive learning process in the realm of homebrew, and I am really enjoying it!
Thanks a lot!
I am using a 20 gallon bucket for primary fermenation. I've been peaking into it once every couple of days because the curiosity is killing me. I've been careful not to breath into the bucket, clean hands, etc. Is this problematic?
Also,instead of using a carboy with an airlock (which I do own), the employee at my local beer supply store told me to just put a lid on the bucket, but DO NOT seal it tight. This is what i have done. Is this okay to do?
Aside from a bit a semi-violent splashing of the wort into the 20 gallon bucket, I did not aerate. Is this sufficient to get the yeast going?
It took about 2 days for the krausen to form, but it wasn't to boisterous (a few inches in some spots, at best). It fell only 2 days after that. Today is days 7 in the fermenting bucket and all krausen is gone. One would assume that fermentation is complete, but 2 things lead me to think otherwise:
1. There is only about 1cm of sediment on the bottom of the bucket.
2. The temp fell drastically in the past 24 hours. I had the window open in the fermenting room and today I checked the temp in the bucket and it was a frightening 8c!!!!! The room is now warming. I closed the window, turned the heat on.
Can you give me any advice?
Did the drop in temperature kill the fermentation process?
Is there anything I can do to rouse the yeast?
Is 1 cm of sediment normal?
Is the bucket system with the loose fitting lid adequate?
Will transferring to secondary clarify the beer?
For the ready-brew kits, how much time in primary? secondary?in bottles?
Sorry for all the "newbie" questions. I am undergoing a massive learning process in the realm of homebrew, and I am really enjoying it!
Thanks a lot!