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Old 12-27-2011, 06:49 PM   #1
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Default Beginner In Need Of Help.

Right, well im new to homebrewing, and i think its going to be a rather large hobby ive taken up.

First of all, i got my beginners kit Christmas. Fermentation bin, keg, airlock etc etc. And a Woodfordes Wherry Real Ale Kit.
Started it around 24-30 hours ago. Followed all instructions etc. Its now In the fermentation bin in a cool room with a temp around 18-22c. Is this an ok temp to leave it at?
Will also be leaving it around 2-3week then kegging it.

How much sugar would i need to nake sure its carbed? And what temp should i leave it for and how long?

I would appreciate some tips etc. Would be mostly appreciated.

My starting gravity was 1.038, but my airlock hasnt had any bubbles yet.

Forgive me if these questions are 'stupid'. But ive searched the internet and found too many answers to suit my needs. So would like some personal experience answers.

Thanks fellow homebrewers and i wish you great luck and great tasting beer to come!


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Old 12-27-2011, 07:12 PM   #2
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18-22c = 66-72f, right? Lots of conversions today!

A little bit warm, especially if thats ambient, rather than wort temperature.

Your beginner kit came with a keg - like a full size 5g keg, or is this a Mr Beer kit?


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Old 12-27-2011, 07:33 PM   #3
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http://www.the-online-homebrew-compa...micro-brewery/

This is the one in question.

I have been using a stick on therm. Which shows at the minute 18-20c.

I have moved it down the basement/cellar as its cool down there.
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Old 12-27-2011, 08:38 PM   #4
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If you are going to keg it, you can force carbonate it (assuming you have a bottle of CO) and you wont need priming sugar. There are plenty of threads about kegging on here, just do a search.
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Old 12-27-2011, 09:06 PM   #5
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We need to know if this is a Mr. Beer kit. The final volume of beer and the type of keg will make a difference in how we can answer.

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Old 12-27-2011, 10:36 PM   #6
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http://www.the-online-homebrew-compa...micro-brewery/

This is the one ive got.

Would like to use priming sugar. Do it the natural way.

All help appreciated. Thanks
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Old 12-28-2011, 04:21 AM   #7
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Woodfordes Wherry Micro Brewery

The fermenter is now down the cellar/basement. Where its a little cooler.

Im wanting to do a natural carbonate with priming sugar, but no idea how much to use.

Also not sure where to keep the keg when ive transferred it.
In a warm room ir the cellar/basement still?


All help appreciated. Thank you.
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Old 12-28-2011, 11:43 AM   #8
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Old 12-28-2011, 11:44 AM   #9
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Have moved the bin down the cellar/basement, where its a little cooler. Thanks for all the help so far guys. Appreciated.
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Old 12-28-2011, 04:40 PM   #10
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Not sure,but he may be refering to a bucket,or those plastic keg-like containers they have in the UK. 5G typically. But for the average ale yeast,18 to 20C is actually not bad at all for uncontrolled ferment temps. Cooper's ale yeast loves that range,for instance. Not all ale yeasts can go below 62F & remain active. There is indeed some variance,so check the yeast's temp range with the manufacturerer to be sure.


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