tommysauder
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- Mar 5, 2013
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Ok so about a year ago I decided to attempt some home made beer without doing a lot of research... That alone will tell you how it turned out.
I bought a coopers kit, cleaned everything but didn't sterilize. Used a USED fermenter bucket from a wine making store, and used raw sugar as a primer. Lets just say it was sour and tasted like green apples. Not wanting to waste any beer, I used almost all of it for cooking! (Roasts etc...).
Did a lot of research, while doing the research went back to making some other type of alcohol.
So now I'm on batch 2 of the beer. I am very excited about it but decided to do a low recipe and only 15L (3.9 Gallons). And if it does fail, atleast I'll have some more beer to cook with.
I just wanted some inputs on how long to leave in the fermenter because of its low ABV. (I have since got a new fermenter, a glass 57L Demijohn).
Ingredients: 2kg American 2-row, .5kg Vienna and .5kg of Munich. Steeped between 155-158 F for 1 hour. I couldn't get a large rolling boil as the bbq burner wouldn't allow it, but it was rolling slightly. Added Willamette hops (1 oz at 60 mins, .5 oz at 30 mins, .5 oz at 10 mins). Cooled it down as quickly as possible, but after an hour it was at approx. 90F (I know too high but I was getting nervous of infection)... wort did have a cover on it, and transferred it to the Demijohn and pitched 1/2 oz of US-05 Yeast and stored in a cool area (Ranges between 50-55F). Fermentation wasn't fast but was occurring slowly which I'm assuming was due to the cooler temperature.
It has been a week now, and I plan on letting it clear up for another week at that temperature then bringing it to 40F for a week. Is that enough time before bottling at a lower percentage? I also made the mistake of not taking a Hydrometer reading before... which I will for my next batch.
Regards! (Wish I discovered this site before my coopers failure)
I bought a coopers kit, cleaned everything but didn't sterilize. Used a USED fermenter bucket from a wine making store, and used raw sugar as a primer. Lets just say it was sour and tasted like green apples. Not wanting to waste any beer, I used almost all of it for cooking! (Roasts etc...).
Did a lot of research, while doing the research went back to making some other type of alcohol.
So now I'm on batch 2 of the beer. I am very excited about it but decided to do a low recipe and only 15L (3.9 Gallons). And if it does fail, atleast I'll have some more beer to cook with.
I just wanted some inputs on how long to leave in the fermenter because of its low ABV. (I have since got a new fermenter, a glass 57L Demijohn).
Ingredients: 2kg American 2-row, .5kg Vienna and .5kg of Munich. Steeped between 155-158 F for 1 hour. I couldn't get a large rolling boil as the bbq burner wouldn't allow it, but it was rolling slightly. Added Willamette hops (1 oz at 60 mins, .5 oz at 30 mins, .5 oz at 10 mins). Cooled it down as quickly as possible, but after an hour it was at approx. 90F (I know too high but I was getting nervous of infection)... wort did have a cover on it, and transferred it to the Demijohn and pitched 1/2 oz of US-05 Yeast and stored in a cool area (Ranges between 50-55F). Fermentation wasn't fast but was occurring slowly which I'm assuming was due to the cooler temperature.
It has been a week now, and I plan on letting it clear up for another week at that temperature then bringing it to 40F for a week. Is that enough time before bottling at a lower percentage? I also made the mistake of not taking a Hydrometer reading before... which I will for my next batch.
Regards! (Wish I discovered this site before my coopers failure)