Needing some advice on my very first batch. - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Needing some advice on my very first batch.
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 06-18-2012, 10:21 PM   #1
cjtahoe26
Recipes 
 
Jun 2012
Parker, CO
Posts: 8



Hello everyone, TONS of helpful stuff here.

Made my very first batch on Saturday, a honey lemon wheat beer, extract brewed. Everything went off without a hitch, estimated SG and actual OSG were SPOT ON! Got it into the closet right after pitching but we've had a heat wave here in Colorado. I used ice and a fan in the same closet to cool it down but it wasn't happening fast. By the time it started bubbling out of my blow off tube (advised against using airlock at my homebrew store) temp was at about 75F. I kept cooling but it was going veeerrrryyyy slow. By Sunday morning I was down to about 73 and CO2 was SCREAMING out of the blow off tube, about 3 bubbles per second. Finally got it down to 68F (recommended for Wyeast 3068 Weihenstephen/WLP300) and bubbling surprisingly slowed and then stopped. Churning was very violent when temp was a little high and then slowed a little when the temp went down. It's still rolling and rocking in there and the little yeasties are moving around nicely, just no more off gassing and action is at about 60% of where it was at 75F.

Everything I've read says to be patient and it will be fine. I was just curious what everyone thought about the perceived 'slowing' of gas and action with the temperature drop. Plan for now is to keep in primary, take a SG at 2 weeks and rack right to bottling bucket. Then I was going to let it sit overnight to settle and bottle the next day assuming SG was where it needed to be. Sound good?

Bonus question. Forgot to add the Irish Moss at 15 mins left and remembered at 5 mins left. Added anyway. Will the clarification ability be diminished by this?

Thanks in advance guys, appreciate any feedback!



 
Reply With Quote
Old 06-18-2012, 10:44 PM   #2
gandalfiii
Recipes 
 
Jun 2012
Harleysville, PA
Posts: 127
Liked 16 Times on 10 Posts


Sounds ok to me. The first couple days fermentation can be pretty vigorous even at lower temps. I've had fermentation temps in the mid to upper 70s plenty with no real ill effect. It's pretty normal in my experience for the bubbles to slow considerably by the third day. In fact I made a hefe on Saturday and by bedtime it was blowing off like crazy(in a tub of water with some ice) and this morning is hardly bubbling at all.



cjtahoe26 Likes This 
Reply With Quote
Old 06-18-2012, 10:47 PM   #3
chalmer9
Registered User
Recipes 
 
May 2011
Cincinnati, Ohio
Posts: 105
Liked 17 Times on 11 Posts


You're fine without Irish moss...it's a wheat beer anyway..not like clarity is the #1 objective.

Add some gelatin finings to secondary or cold crash before bottling if you want, that would help.

cjtahoe26 Likes This 
Reply With Quote
Old 06-19-2012, 02:03 AM   #4
billl
Recipes 
 
May 2012
Raleigh, NC
Posts: 2,182
Liked 348 Times on 291 Posts


Temps - a little high but not out of control. I'd expect more banana flavor, but nothing crazy. You might want to bring it back up to room temp for the last couple days.

Bottling - don't add the priming sugar and then let it sit in a bottling bucket for a day. Just transfer to the bottling bucket (with priming sugar) and bottle.

Irish moss - slightly less effective, but not really an issue with a hefe anyway.

cjtahoe26 Likes This 
Reply With Quote
Old 06-27-2012, 06:20 PM   #5
cjtahoe26
Recipes 
 
Jun 2012
Parker, CO
Posts: 8


Took a SG at the 10 day point, all the SG calcs were SPOT ON to estimated, tasted it and it was amazing. Bottling on Friday, thanks so much for the advice fellas. I even started a Belgian batch on Monday to keep some in the pipeline. So glad I joined this. Thanks again.

 
Reply With Quote
Old 06-27-2012, 08:28 PM   #6
unionrdr
Author?,...whaaa?
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 37,941
Liked 3510 Times on 3020 Posts


I would never put cloudy beer in my bottling bucket waiting for it to settle before bottling. No need to worry about that autolysis boogieman any more. Just be patient & leave it in primary til it settles out clear or slightly misty. During this time,it's also cleaning up after itself. Don't push to hurry it along to being done. The yeast have their own timetable & know what to do without any help from us. You'll get better beer in the end with patience.
__________________
NEW books on amazon/Kindle! Check it out now...
https://www.amazon.com/dp/B00PBAP6JO
https://www.amazon.com/dp/B00NTA0L6G

cjtahoe26 Likes This 
Reply With Quote
Old 06-27-2012, 08:33 PM   #7
tre9er
Recipes 
 
Jan 2012
Lincoln, NE
Posts: 4,369
Liked 241 Times on 197 Posts


Also, the FG number from a kit/recipe aren't an indication that the beer is done. Your conditions are different, everybody's are. Look for stable readings over 2-3 days and even then, give it a few more at room temp to clean up a bit. I bottle my wits around 10 days but that's when ferm is verifiably done after 5.


__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

cjtahoe26 Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2nd brew .. Needing help Canadianbrewer2012 Beginners Beer Brewing Forum 5 05-18-2012 09:24 PM
Needing help with abbreviations Spicemon1972 Beginners Beer Brewing Forum 21 04-28-2012 11:52 PM
Military Homebrewer Needing Advice Perplexy Beginners Beer Brewing Forum 13 04-02-2011 03:54 PM
Noob needing an answer briandf21 Beginners Beer Brewing Forum 3 02-13-2011 01:49 PM
Beginner Needing some Advice bpoppa Beginners Beer Brewing Forum 8 07-17-2008 08:33 PM


Forum Jump