beginner here, wanted to say howdy.

[rekamefink]

Hello folks, my name is Kevin from Texas, I tried brewing about 10 years ago but only made a couple batches. I'm looking forward to giving it another shot.


I'm new to brewing and just moved my wort from the plastic bucket to the carboy. The beer I'm trying is a chocolate stout, I did all the cooking on Sunday and on Monday it was burping like crazy, today I got home and the burping has pretty much stopped so I transferred it to the carboy.

I'm hoping I have made beer.

1st reading was 1.062

2nd was 1.024.

I figured it would burp longer than 4 days?

Am I on track here? It smells like beer and it tastes good.

 

[Psylocide]

It's fine, but has a way to go yet.

The airlock bubbling isn't a great gauge of fermentation progress. Next time, let your beer sit for at least a week before checking the SG.

Transferring to secondary is somewhat of an "old practice" and is really only necessary in a few situations.

Either way, I'm sure your beer will be fine, let it sit for another week and see what your hydrometer says.

Welcome to the site! I've learned a TON since joining (and lurking).

 

[rekamefink]

Thanks, help me understand the hydrometer. With the numbers I posted what is the content? Should I expect to see the number fall in another week?

 

[FirstAidBrewing]

You have definitely made beer but at 1.024 you likely have more time to go.

The readings should continue to drop, indicating that more sugar has been fermented into alcohol/CO2.

Most recipes you'll see posted will have an OG (original gravity) and an FG (Final Gravity) to shoot for. Once you take two or three readings that do not go down, you'll know your fermentation has completed.

Once it stops dropping, there are online calculators where you can plug in the OG and FG to determine the %abv.

 

[rekamefink]

The readings should continue to drop, indicating that more sugar has been fermented into alcohol/CO2.

Most recipes you'll see posted will have an OG (original gravity) and an FG (Final Gravity) to shoot for. Once you take two or three readings that do not go down, you'll know your fermentation has completed. I'd say that at 1.024 you have more time to go.

Once it stops dropping, there are online calculators where you can plug in the OG and FG to determine the %abv.

Thanks

 

[rekamefink]

If any of ya'll are wondering what the heck my handle is, it's knifemaker backwards. I also make knives as a hobby.

Glad to be here.

 

[beergolf]

Hi. Welcome to the forum. This place is great and has a lot of very good brewers that are very willing to share info and answer questions.

I would suggest you spend a lot of time reading posts here. A lot has changed in the last 10 years.

You probably transfered too early, but you should be fine. It may go lower, but depending on the recipe it may not. If you read a lot here there are many brewers that do not use a secondary with very good success.

Right now your brew is at about 5%. This is calculated by. (OG-FG) x 131. (some use131.25)

Keep brewing.

 

[rekamefink]

Hi. Welcome to the forum. This place is great and has a lot of very good brewers that are very willing to share info and answer questions.

I would suggest you spend a lot of time reading posts here. A lot has changed in the last 10 years.

You probably transfered too early, but you should be fine. It may go lower, but depending on the recipe it may not. If you read a lot here there are many brewers that do not use a secondary with very good success.

Right now your brew is at about 5%. This is calculated by. (OG-FG) x 131. (some use131.25)

Keep brewing.

thanks, that's good then. The recipe said about 5.4 so I'm hoping for the best.

 

[rekamefink]

When I brewed 10 years ago they didn't have forums like this, it sure is a big help!

 

[Sammy86]

Welcome to the group from CT!

You've definitely made beer so no worries on that front!

Personally, I let my wort ferment for three weeks before testing for gravity...the less the beer has time to meet up with oxygen the better!

This is a phenomenal hobby and very forgiving! Just remember sanitize everything! Give your stuff a good cleaning and most importantly temperature control during fermentation! Don't want any nasty off flavors!

Cheers!