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The Irish Stout Pub Draught sat at a constant temp of 18-19 for about a week. I just figured out that a cabinet above the fridge is a more constant 21-24. I moved the batch to there two days ago. I now use the other room to ferment the beer which sits at the 18-19 degrees celcius. Will the...

I should add that my wife does support my making home brew, she also doesn't want to lose what little space she has in the apartment to homebrew. I am learning to be patient. I have just put into the fermenter an oatmeal stout. I will use it as a gauge to start enjoying the Irish Stout...

Thank you all for your support. My wife said not to encourage my brewing multiple batches. With that being said, I have just put an oatmeal stout into the fermenter. I figure once it is ready to be bottled, that my Irish Stout Pub Draught should be getting ready for the fridge. I will, of...

This is my first batch of home brew and wanted to taste it to see where it was at. It tastes great, like a bitter with the mouth feel of a cask beer, very smooth and slightly sweet. The beer is only at the 11 day mark today since bottling. My father brews Coopers and won't touch it for 5...

I will most certainly do that. I simply wanted to try one to see what state it was in and make sure they tasted like beer. I was glad that they taste good and they have alcohol, they only lack carbonation and are slightly sweet. So, near the end of this month should make a noticable difference?

So that was about 31-32 days? How was the carbination? My father makes Coopers and won't touch them until bottled for 5 weeks. He even says 4.5 is not long enough. Is this a good rule of thumb?

And hello as well to a fellow Haligonian, Ok, so the beer should be aging/carbonating for a total of 20-25 days or 3-4 weeks? My father makes kit beers (Coopers) and won't touch them before the 5 week mark. He swears that even 4.5 weeks is not long enough. Is longer better? The bottles are...

My beer sits in a dark closet ranging in temp between 18-19 degrees celcius. It is the most stable temp in my appartment. This will change the speed of the carbonating/aging correct?

The beer fermented for 2 weeks, was bottled and the first pour happened on day 10 after bottling. How much difference does a day make, a week make, a month make make when carbonating and aging? The bottles are currently sitting in a dark closet at a temp range of 18-19 degrees celcius.

Thanks everyone for the responses. I am glad to hear that people agree that the beer seems green. If it did not taste right, I would not have assumed it to be green but, bad. It does taste like it should only a touch sweet and flat like a cask beer. I may just go and buy some PET bottles to...

I opened up my first Irish Stout Pub Draught on the 10th day after bottling. The bottle gave bit of a hiss when popping the top but found the first pour to be a bit flat. The beer tastes right and has alcohol but seemed to have a slight sweetness about it. It tastes like bitters that I have had...

I opened up my first Irish Stout Pub Draught on the 10th day after bottling. The bottle gave bit of a hiss when popping the top but found the first pour to be a bit flat. The beer tastes right and has alcohol but seemed to have a slight sweetness about it. It tastes like bitters that I have had...

It was also suggested to me that some beers in some scenarios will never completely stop bubbling. Hence the suggestion to bottle when bubbles less than one/min. Has anyone else heard of this?

The store from whom I purchased the ingredients from and who also designed the recipe suggested bottling after the bubbles reached less than one/min. I asked them about the hydrometer readings and they also suggested that the hydrometer is better suited towards making wine instead of beer. I...

Sounds good. So, there is not a real definative answer, only guidlines and suggestions. I guess, like everything else, there is a learning curve and eventually a feel for the craft. Thanks everyone,

This is my first batch and I have just bottled it at the 14 day mark. It seemed like a happy median and I was content with what I saw in the fermenter (clear, settled, bubbling was sporatic and less than a bubble every 2 minutes). While bottling, I watched the siphoning hose and the beer...

What do you look for when you crack open the first bottle? I understand that 3 weeks also ages/conditions the beer, but is there any signs of being done in glass bottles?

Thank you for the great advice. This is the sort of advice that I have been looking for. The Irish Stout Pub Draught is stated to have a FG of 1.020. What sort of beers have a FG >1.080? I would otherwise not be concerned with measuring if I had a large enough batch (mine is 2 gal) and I...

Quote: Originally Posted by permo #1 lesson for a newer brewer is patience. I think starting out I would have been best served to pitch the yeast and put the fermenter away without checking for 3 weeks. 9999 times out 10000 after 3 weeks of being left alone you will have awesome beer...

This is the type of advice that I have been looking for. Every site that I enter seems to have different advice. Some swear by the SG method, some by less than a bubble/min, than others by the calendar no matter what. I am a perfectionist by nature and tend to over analize and fuss over...