gingerporter
Member
Hi all
My girlfriend and I have been cycle touring across the Americas and decided to stop in Guatemala for a year or so. We have a great climate (apart from the occasional tropical storm!) for brewing ales year round so I thought it would be the perfect opportunity to get back into some brewing.
So I managed to con some people flying in to bring an airlock, grommet and some yeast and a few other bits and pieces. Unfortunately due to time contraints (and airline delivery restrictions) I couldn't get a hydrometer in time.
So I put down my first brew yesterday in a plastic carboy (ginger, sugar, apple, honey, pear, molasses, lemon, coopers dry ale yeast - yes I'm an extract brewer but I haven't found malt available here yet) and it started bubbling away after 18 hours and smells/looks normal to me. So all good so far.
I'm used to using a hydrometer before and during fermentation so I know what's going on. Obviously I was aware before hand that I would not have one and I just plan on letting the batch sit in the carboy for 2-3 days after the bubbling has slowed/stopped.
Some obvious problems with this approach I know (stuck fermentation etc) which is why you use a hydrometer. Does anyone have any additional advice on when I should bottle OR some good signs for bottling?
This should be quite a strong brew; from the online recipe calculator I used the starting gravity is 1.066 and the target gravity 1.017 (ABV 6.5%).
Cheers
Matt
My girlfriend and I have been cycle touring across the Americas and decided to stop in Guatemala for a year or so. We have a great climate (apart from the occasional tropical storm!) for brewing ales year round so I thought it would be the perfect opportunity to get back into some brewing.
So I managed to con some people flying in to bring an airlock, grommet and some yeast and a few other bits and pieces. Unfortunately due to time contraints (and airline delivery restrictions) I couldn't get a hydrometer in time.
So I put down my first brew yesterday in a plastic carboy (ginger, sugar, apple, honey, pear, molasses, lemon, coopers dry ale yeast - yes I'm an extract brewer but I haven't found malt available here yet) and it started bubbling away after 18 hours and smells/looks normal to me. So all good so far.
I'm used to using a hydrometer before and during fermentation so I know what's going on. Obviously I was aware before hand that I would not have one and I just plan on letting the batch sit in the carboy for 2-3 days after the bubbling has slowed/stopped.
Some obvious problems with this approach I know (stuck fermentation etc) which is why you use a hydrometer. Does anyone have any additional advice on when I should bottle OR some good signs for bottling?
This should be quite a strong brew; from the online recipe calculator I used the starting gravity is 1.066 and the target gravity 1.017 (ABV 6.5%).
Cheers
Matt