what the book I'm reading says is 1-5 bubbles per minute max on the airlock means primary fermentation is completed.
Would you agree?
great advice, thanks again Revvy.
This of course brings up an important question... How to I take hydrometer readings with a sealed up fermenter bucket I am not supposed to open?
you have to open it and steal a sample. some folks use a special tool called a wine thief. Some people use a simple turkey baster.
edit: me personally.... i just wait a couple of weeks and get on with it. No gravity readings.
yeah, this "false info" that can be read in recommended books and sources cited by more than a few people can really be frustrating can't it?
So. As of last night my first batch is in the primary.
What do you recommend I do with it?
You mentioned reinventing the wheel, the lack of need to do so. I couldnt agree more.
How long should I leave it in there before taking my first hydrometer reading? 2 weeks? A month?
Its an irish red ale.
Now I have $65 in carboys I dont need... Grrr....
if I'm just gonna leave it in the fermenter for a month or more then bottle, what do I need a carboy for?
You can use a carboy for a fermenter too.\
Hey Revvy, after a month in primary, how long do you recommend for bottling time?
Before opening one.
if I'm just gonna leave it in the fermenter for a month or more then bottle, what do I need a carboy for?
if I'm just gonna leave it in the fermenter for a month or more then bottle, what do I need a carboy for?
that sounds like something I'll be looking at down the road.
Like Revvy said, I'll likely use the carboys later. When I graduate to more "advanced" things....
I've not had the same issue as brother Az when dry hopping in primary. I just carefully rack, and even then very little ends up in the bottling bucket either.
right now I dont even know what dry hopping is...
I know; it's strange, but it's the only variable that I've been able to isolate. It only bothers me when I end up bottling in liter bottles, because the 2nd and 3rd pour is a slimy, sludgy mess.
How long do you dry hop Rev? I usually do for 7 days.
you have to open it and steal a sample. some folks use a special tool called a wine thief. Some people use a simple turkey baster.
edit: me personally.... i just wait a couple of weeks and get on with it. No gravity readings.
7-14 days....
It might be because of how I rack the beer. I hold my auto siphon initially so the the tip is actually several inches above the trub layer and let it flow for several minutes before carefully and slowly lowering it onto the bottom of the bucket or carboy, so I'm not starting initially with the hop goop flowing through in the beginning. When the volume gets lower you can kinda judge what's flowing through, if you are getting a lot of hops or not.
I DH between 7 and 14 days depending on when I can get to the beer. But usually somewhere between 7 and 10...
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