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Old 05-03-2012, 01:46 AM   #1
jpwilcox
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May 2012
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Hello there!! Thanks for the welcome. I'm fermenting my first batch I made last Saturday & I'm kind of nervous. My CO2 valve on top of my fermenter has become covered on the inside with residue from my batch. What should I do, if anything?

 
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Old 05-03-2012, 01:51 AM   #2
deepcdan99
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Oct 2009
Ludlow, Ma
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Quote:
Originally Posted by jpwilcox View Post
Hello there!! Thanks for the welcome. I'm fermenting my first batch I made last Saturday & I'm kind of nervous. My CO2 valve on top of my fermenter has become covered on the inside with residue from my batch. What should I do, if anything?
What are you using as a primary? Are you talking about the airlock? As long as it is still doing its job I would leave it. I have had airlocks fill with krausen before and I have popped them off and rinsed them in some sanitizer (starsan) and popped them back on.

 
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Old 05-03-2012, 01:57 AM   #3
jpwilcox
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May 2012
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I'm using plastic with no tap at the bottom. I'm just a little paranoid with this being my first batch. The directions say to bottle in 4-6 days, but i was going to wait until Saturday or Sunday to bottle. Any thoughts?

 
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Old 05-03-2012, 01:57 AM   #4
jpwilcox
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May 2012
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And yes, I meant the air lock.

 
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Old 05-03-2012, 02:01 AM   #5
HopKeller
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Quote:
Originally Posted by jpwilcox
I'm using plastic with no tap at the bottom. I'm just a little paranoid with this being my first batch. The directions say to bottle in 4-6 days, but i was going to wait until Saturday or Sunday to bottle. Any thoughts?
That's quick. I'd give it at least two weeks in primary.

 
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Old 05-03-2012, 02:02 AM   #6
deepcdan99
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Oct 2009
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You could probably get away with leaving it in primary for a month or longer with no ill effects. Couple days is not going to matter much/if at all. Its hard not to rush when your first getting started, but I have learned that waiting has turned out a better product 9/10 times.

The fermenter is filled with CO2 right now, if you pull the airlock off to clean it off, the bed of CO2 will continue to protect your beer and keep the oxigen out.

 
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Old 05-03-2012, 02:05 AM   #7
deepcdan99
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Oct 2009
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Quote:
Originally Posted by HopKeller View Post
That's quick. I'd give it at least two weeks in primary.
+1. I do 2 week primary when I am rushing my beers. If im not rushing it, it depends on the beer I am making, but usually 4 weeks.

 
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Old 05-03-2012, 02:11 AM   #8
kh54s10
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Look into getting a blow off tube for your fermenter. I clogged airlock will allow pressure to build inside your fermenter until it blows out the stopper or blows off the lid. Then you have a real mess to clean up. There are plenty of stories of washing the krausen off of the ceiling.

I start every fermentation using a blow off tube. It is better to be safe than splatter the ceiling.

 
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Old 05-03-2012, 02:13 AM   #9
jpwilcox
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May 2012
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Awesome advice & thank you all!! Why would the directions say to take it out so early when you can leave it in longer & get a better product?? I used the Brewers Best English Brown Ale & I'm stoked to try it but I refuse to rush it & screw up things up.

 
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Old 05-03-2012, 02:41 AM   #10
jakegreen58
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Mar 2012
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Wait two weeks for fermentation to finish. Then bottle and wait another 3 weeks, check a bottle two weeks later just in case they are ready early (as one of my batches was). I only have a few brews under my belt, but I have learned that waiting really is the key. With my first batch, I rushed to bottle it after 4 days and got a horrible flavor and very bad carbonation. Bottling it early wasn't my only mistake, things like shaking the fermenter right before bottling and uncontrolled fermentation temps were also big factors. I learned a lot from that brew. The next one tried, I fermented for 3 weeks before bottling and the beer turned out fantastic. I would never bottle sooner than 2 weeks post brew day, speaking as a noob. Get the process down with your equipment then you can try to deviate and experiment. You can also use the hydrometer to decide when to bottle. It seems to me that it takes some experience to know how to bottle condition and hone flavors.


 
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