jimmarshall
Well-Known Member
I'm about 3/4 of the way through brewing my first batch of beer.... 15 minutes left in my boil.... Can't wait to learn a bit and see how this turned out in a couple weeks.
kurzschluss1 said:Good luck. I just started my second batch (steeping now). I didn't even wait for the first to finish. I had funand just have a feeling these are going to be good!
C-Rider said:Unless you are going to add something like fruit LEAVE it in the primary for 2-3 weeks Don't keep opening and taking samples. Just wait, let the yeast clean up and settle to the bottom. I know it's hard, but you'll have a better beer. Then 3 weeks in bottles. Yea, if you made a 5 gallon batch go try one bottle a week to see the difference in the conditioning.
unionrdr said:Don't rack out of primary after only one week. It'll likely need more time. And always make sure it'sat FG before racking. It can stall out if racked too soon. No need to play mad scientist with the fermenting beer. Just leave it be,the yeast have their own schedule.
So should it be at my final gravity reading before I transfer to secondary?
jimmarshall said:So should it be at my final gravity reading before I transfer to secondary?
jimmarshall said:I will be dry hopping my IPA. Should I put a hydrometer to it in a week and see how its doing? I don't see any point in keeping it in the primary for 3 weeks if its done after.one.
Klickmania said:Think of it this way. Yeast has 4 basic phases as it ferments: pitch, lag, exponential, and stationary. Yeast produce acetolactate early in the fermentation. That is the precursor compound for diacetyl (buttery off flavors). The yeast need plenty of time to reabsorb those compounds AFTER the fermentation has finished. That can only happen with plenty of yeast and time. If you separate the beer from the yeast too early, there's no way to fix that. Like I said earlier, just because the main fermentation is finished, doesn't mean the yeast are done working.
With that being said, the shortest I'd leave a beer in the fermenter is two weeks. Three weeks is better IMO but to each his own.
unionrdr said:Let the beer hit FG,then give it another 3-7 days to settle out clear or slightly misty. Then dry hop. You'll get more flavor than if it's cloudy with yeast. You don't want the hop oils coating the yeast & sinking to the bottom.
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