cms
Well-Known Member
My second batch made it into the fermentor at about 1am this morning. It was WAAAY smoother experience than my first attempt and I don't think I made any 'mistakes' this time. I really need to start sooner so I don't run so late.
Only a couple snags this time - the grain bag that came with my kit was too small to hold all the grains. It was close (a couple tablespoons shy), but I had to stitch the bag up because there was not enough to tie a knot. I will definitely get a reusable grain bag before I brew next time. That was frustrating and there were some floaties, but it's all good.
This time I also turned off the heat while steeping. The mass of the water was enough to hold the temp right and it was WAY easier than trying to chase the temp around using the stove dial to get it right.
During the boil, I got the LME and hop additionsin the right order and durations this time.
I cooled the wort pretty quickly but I still mis-estimated the temp of the clear water in the fermentor and ended having to wait a long time for the wort to cool down to pitching temp. I guess that was the biggest whoops of the night.
I used a wyyeast activator 'smack pack' this time and that seemed to make a HUGE difference to the coopers powdered yeast I used last time. The bag looked like it was about to burst when it was time to open it. I activated it a few hours before brewing. Maybe longer than necessary, but a compromise between the instructions on the bag and the instructions in the kit. I'm sure it's all fine, though.
In fact, I know it's fine. My fermentor is already showing signs of activity. After about 6 hours, I could tell the bucket was building pressure (gentle push on the bucket moved the water in the airlock). After 8 hours, the airlock is already bubbling. A big relief after my slow-starting, uninspired fermentation on the previous batch (which shows no negative effects so calling it 'uninspired' may be too rude).
I have a couple questions, though...
I followed the directions very closely, but the OG was quite a bit lower than the estimated OG for the recipe. The recipe said to expect 1.051 and mine was 1.042 (temp adjusted to 60°F). My previous batch was like that too - below the low-end of the range by ~20%. I boiled the right amount of water and filled the bucket to 5 gallons. Is my hydrometer wrong? Am I reading it wrong?
I will be doing a two-stage for this and the rule of thumb seems to be 1-2-3 weeks. But I was told in a previous thread that I should not move to secondary until fermentation is complete - like completely complete. But isn't that the point of two-stage? To continue the process in a clean environment (get the beer off the trub)? Which 'rule' should I bent toward? Calendar time or fermentation progress? Or am I over-thinking this?
Only a couple snags this time - the grain bag that came with my kit was too small to hold all the grains. It was close (a couple tablespoons shy), but I had to stitch the bag up because there was not enough to tie a knot. I will definitely get a reusable grain bag before I brew next time. That was frustrating and there were some floaties, but it's all good.
This time I also turned off the heat while steeping. The mass of the water was enough to hold the temp right and it was WAY easier than trying to chase the temp around using the stove dial to get it right.
During the boil, I got the LME and hop additionsin the right order and durations this time.
I cooled the wort pretty quickly but I still mis-estimated the temp of the clear water in the fermentor and ended having to wait a long time for the wort to cool down to pitching temp. I guess that was the biggest whoops of the night.
I used a wyyeast activator 'smack pack' this time and that seemed to make a HUGE difference to the coopers powdered yeast I used last time. The bag looked like it was about to burst when it was time to open it. I activated it a few hours before brewing. Maybe longer than necessary, but a compromise between the instructions on the bag and the instructions in the kit. I'm sure it's all fine, though.
In fact, I know it's fine. My fermentor is already showing signs of activity. After about 6 hours, I could tell the bucket was building pressure (gentle push on the bucket moved the water in the airlock). After 8 hours, the airlock is already bubbling. A big relief after my slow-starting, uninspired fermentation on the previous batch (which shows no negative effects so calling it 'uninspired' may be too rude).
I have a couple questions, though...
I followed the directions very closely, but the OG was quite a bit lower than the estimated OG for the recipe. The recipe said to expect 1.051 and mine was 1.042 (temp adjusted to 60°F). My previous batch was like that too - below the low-end of the range by ~20%. I boiled the right amount of water and filled the bucket to 5 gallons. Is my hydrometer wrong? Am I reading it wrong?
I will be doing a two-stage for this and the rule of thumb seems to be 1-2-3 weeks. But I was told in a previous thread that I should not move to secondary until fermentation is complete - like completely complete. But isn't that the point of two-stage? To continue the process in a clean environment (get the beer off the trub)? Which 'rule' should I bent toward? Calendar time or fermentation progress? Or am I over-thinking this?
To be honest, as a beginner, you have greater risks of problems from the transfer than any possible benefit from getting the beer off the yeast. A lot of people, including myself, are skeptical that there are even benefits in the first place. Leaving the beer on yeast for upwards of a month (or more) is pretty standard practice around here.
