AbsentMindedRJ
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Hey guys
New to the conical fastferment style fermenters and very little experience in general. I did a festa brew kit ages ago in a "standard" bucket style fermenter but am not sure what I should do different with a fastferment. Festabrew instructions talk about racking and secondary fermentation but I think you do it all in one step in a fast ferment? Standard instructions below, is it as easy as dumping the ingredients in and letting it sit till its time to bottle with a conical since there is no racking?
Step 1 PRIMARY FERMENTATION 1) -Empty the contents of the bag into the primary fermenter and rinse the bag with a bit of water. Before continuing, make sure the temperature of the liquid is between 21 and 25 C - Use your hydrometer to measure the gravity and compare it with the official FestaBrew sheet (O.G.) 2) - Open the yeast packet and add it to the liquid. Warning : Do not rehydrate your yeast in warm water. 3) Cover your primary fermenter with the lid and leave the beer to ferment in a room between 21 and 23 C. N.B. Every day, measure the gravity of your beer with the hydrometer and write down the results on the fermentation register.
Step 2 SECONDARY FERMENTATION Fermentation temperature will affect the time needed to reach this step. (About 3 to 5 days). When racking the beer, the gravity reading should be between 1.018 and 1.015. 1) Rack your beer into the carboy, while making sure to not disturb the deposit in the bottom of the primary fermenter. 2) Install the rubber bung and airlock assembly into the top of the carboy to close it off. Aseptox is not recommended for the airlock, a sulphite and water solution is recommended. 3) Let your beer finish fermenting at room temperature (21 to 23 C). This may take up to 8 days. 4) After 8 days, use your hydrometer to measure the gravity of your beer. Compare this reading with the F.G. on the FestaBrew sheet. 5) Two days later, measure the gravity again. If the reading is identical, your beer is now ready to bottle. If the reading is different, wait another two days and take a new reading.
Step 3 BOTTLING Prepare about 66 12-ounce (341ml) bottles. Wash them first with the chlorinated soap, rinse them well with warm water. Afterwards, you can sterilise them with aseptox (no rinsing necessary) or sulphite (rinse with sterilised water). 6) Rack your beer from the carboy to the primary fermenter without disturbing the deposit. 7) Now stir in the dextrose (corn sugar) to your primary fermenter. The required quantity is about 220 grams per 23 liters. 8) You must immediately bottle your beer, racking the beer into each bottle. Fill them up to about 4 centimeters below the rim and use the capper to close off the caps (the use of a bottle filler is recommended). 9) Let your beer referment at room temperature for another 2 weeks. You will notice an improvement in the overall quality of your beer if you let it age another month or two.
New to the conical fastferment style fermenters and very little experience in general. I did a festa brew kit ages ago in a "standard" bucket style fermenter but am not sure what I should do different with a fastferment. Festabrew instructions talk about racking and secondary fermentation but I think you do it all in one step in a fast ferment? Standard instructions below, is it as easy as dumping the ingredients in and letting it sit till its time to bottle with a conical since there is no racking?
Step 1 PRIMARY FERMENTATION 1) -Empty the contents of the bag into the primary fermenter and rinse the bag with a bit of water. Before continuing, make sure the temperature of the liquid is between 21 and 25 C - Use your hydrometer to measure the gravity and compare it with the official FestaBrew sheet (O.G.) 2) - Open the yeast packet and add it to the liquid. Warning : Do not rehydrate your yeast in warm water. 3) Cover your primary fermenter with the lid and leave the beer to ferment in a room between 21 and 23 C. N.B. Every day, measure the gravity of your beer with the hydrometer and write down the results on the fermentation register.
Step 2 SECONDARY FERMENTATION Fermentation temperature will affect the time needed to reach this step. (About 3 to 5 days). When racking the beer, the gravity reading should be between 1.018 and 1.015. 1) Rack your beer into the carboy, while making sure to not disturb the deposit in the bottom of the primary fermenter. 2) Install the rubber bung and airlock assembly into the top of the carboy to close it off. Aseptox is not recommended for the airlock, a sulphite and water solution is recommended. 3) Let your beer finish fermenting at room temperature (21 to 23 C). This may take up to 8 days. 4) After 8 days, use your hydrometer to measure the gravity of your beer. Compare this reading with the F.G. on the FestaBrew sheet. 5) Two days later, measure the gravity again. If the reading is identical, your beer is now ready to bottle. If the reading is different, wait another two days and take a new reading.
Step 3 BOTTLING Prepare about 66 12-ounce (341ml) bottles. Wash them first with the chlorinated soap, rinse them well with warm water. Afterwards, you can sterilise them with aseptox (no rinsing necessary) or sulphite (rinse with sterilised water). 6) Rack your beer from the carboy to the primary fermenter without disturbing the deposit. 7) Now stir in the dextrose (corn sugar) to your primary fermenter. The required quantity is about 220 grams per 23 liters. 8) You must immediately bottle your beer, racking the beer into each bottle. Fill them up to about 4 centimeters below the rim and use the capper to close off the caps (the use of a bottle filler is recommended). 9) Let your beer referment at room temperature for another 2 weeks. You will notice an improvement in the overall quality of your beer if you let it age another month or two.