Hi Everyone,
I am pretty sure the fermentation has stopped, however, I do have a very small krauston layer left. I am anxious to bottle especially since I was aggressive with my dry hopping.
I am anxious to bottle
Was kinda browsing threads similar to what I'd like to throw out there...
In total, I'm working on my third batch of beer...so I have some experience. I've had a 100% success rate so far, but I'm still wondering where I could improve yet, or maybe I've been playing my lucky cards too much.
I mix and let my fermentation go in a plastic 7 gallon pail with an airlock sittin' on top. When the airlock slows down releasing gasses (almost to a stop, in about a weeks time) I open the lid, add my sugar for bottling, stir it slowly for a bit and fill n cap my bottles. I couldn't complain on its taste either.
Again, its worked 2 out of 2 times, with this being my third batch here...
Any comments, or something I should consider doing different for a better success/taste rate over more batches?
I'm new at this, man...okay, what do you mean when you say secondary? I'm running into terms I'm not familiar with...Teach it to me in straight plain English, please. What do you physically do after the 7-10 days? After I bottled my two batches I also let it sit for 2-3 weeks.
What do you guys do, in plain English, after the first 7-10 days?
Thanks
My advice...Don't secondary (transferring from primary to another vessel to age longer). Let the beer go for two weeks to a month in the primary. Then bottle.
I'm new at this, man...okay, what do you mean when you say secondary? I'm running into terms I'm not familiar with...Teach it to me in straight plain English, please. What do you physically do after the 7-10 days? After I bottled my two batches I also let it sit for 2-3 weeks.
What do you guys do, in plain English, after the first 7-10 days?
Thanks
What difference can I expect for taking it off of the bottom sediment after 2-3 weeks? Or is it minimal?
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