NavyMarine1978
Well-Known Member
Quote:
Originally Posted by permo
#1 lesson for a newer brewer is patience. I think starting out I would have been best served to pitch the yeast and put the fermenter away without checking for 3 weeks. 9999 times out 10000 after 3 weeks of being left alone you will have awesome beer.
During my limited personal experience I have found time in the fermenter and fermentation temperature to be the two most important factors.
long time in fermenter + cool steady temperatures = good beer
This is the type of advice that I have been looking for. Every site that I enter seems to have different advice. Some swear by the SG method, some by less than a bubble/min, than others by the calendar no matter what. I am a perfectionist by nature and tend to over analize and fuss over things which do not require it. I want to keep home brewing fun and enjoy the product when it finishes. I have my first batch of Irish Pub Draught in a glass carboy with blow off tube. It has been there now for 10 days and the bubbles are sporatic and range from a minute apart or more and not consistantly (apart from being at least a minute apart). I do have my OG at 1.048. I also do not want to waste beer every time I take a gravity reading as it is only a 2 gal batch. What is recommended if I don't wish to waste beer measuring FG and yet wish to be accurate in bottling? Have brewers always had hydrometers? What was done a few hundred years ago to accomplish the same results?
Thank you,
NavyMarine1978
Originally Posted by permo
#1 lesson for a newer brewer is patience. I think starting out I would have been best served to pitch the yeast and put the fermenter away without checking for 3 weeks. 9999 times out 10000 after 3 weeks of being left alone you will have awesome beer.
During my limited personal experience I have found time in the fermenter and fermentation temperature to be the two most important factors.
long time in fermenter + cool steady temperatures = good beer
This is the type of advice that I have been looking for. Every site that I enter seems to have different advice. Some swear by the SG method, some by less than a bubble/min, than others by the calendar no matter what. I am a perfectionist by nature and tend to over analize and fuss over things which do not require it. I want to keep home brewing fun and enjoy the product when it finishes. I have my first batch of Irish Pub Draught in a glass carboy with blow off tube. It has been there now for 10 days and the bubbles are sporatic and range from a minute apart or more and not consistantly (apart from being at least a minute apart). I do have my OG at 1.048. I also do not want to waste beer every time I take a gravity reading as it is only a 2 gal batch. What is recommended if I don't wish to waste beer measuring FG and yet wish to be accurate in bottling? Have brewers always had hydrometers? What was done a few hundred years ago to accomplish the same results?
Thank you,
NavyMarine1978