Big mistake

[seabrew8]

^ This looks like a brewing disaster to happen!

I know you tried to simplify the process, but in this case definitely too much. Don't forget the OP did an All Grain brew!

Making beer is on a physical level very simple and i think its good advice.

We all love beer and making it but its really not magic like a lot of us think.

i'm willing to bet you can show your neighbor how to make beer in less then 30 minutes with your system and it will be just has good or better then the same beer that you made.

 

[IslandLizard]

Making beer is on a physical level is very simple and i think its good advice.

We all love beer and making it but its really not magic like a lot of us think.

I only said that because if taken literally, we could foresee a next thread titled: I boiled my grain with hops! :smack:

 

[PinkPanther]

Guys, should I leave this "beer" in the fermentor for 3 weeks, or I can bottle them earlier(e.g. after 2 weeks) and leave them somewhere in order to get the ferementors so I can make new beer?

 

[IslandLizard]

Guys, should I leave this "beer" in the fermentor for 3 weeks, or I can bottle them earlier(e.g. after 2 weeks) and leave them somewhere in order to get the ferementors so I can make new beer?

Obviously you need to study more on How to Brew Beer.

You cannot bottle until the beer is done, which means, fermented out completely. If you were to fill your bottles with beer that still has fermentable sugars left, they will turn into bottle bombs, and explode at will.

How do you know the beer is done?
As a rule of thumb, after 2-3 weeks of fermentation* take a gravity sample and again 3 days later. Only if both measure the same AND are close to your expected final gravity (FG) it's usually safe to bottle.

*Beer can take shorter or longer to ferment out. It depends on many factors, like ingredients used, OG, yeast, fermentation temps, etc.

One thing you need to forget about is secondary fermentors. There's no need for those. NONE! (unless you bulk age, do sours, or other tricky things).

If you want to brew another beer, get another fermentor. Food grade buckets are cheap.

 

[PinkPanther]

Yes, I know I'm supposed to measure FG 3 days in a row, and if it's the same it should mean the fermentation is over. I was thinking not to wait three weeks, but to check after 12 days and if it is like mentioned above (3 days the same), to bottle it.
My OG was supposed to be 1.047, but I had 1.062. What FG should I expect now?

 

[Mark3885]

Here's some good reading: John Palmer's How to Brew. It's an older online version of his famous book. I'd say it's indispensable as a comprehensive source for brewing.

There are many "bugs" (e.g., bacteria, wild yeasts, spores) that grow on grain/malt. One of the most prolific is Lactobacillus, the same kind that will sour milk, can also sour your beer. To kill the bugs, we pasteurize by heating to higher temps. 165°F for at least 5 minutes being often used as a standard. Now lower temps will work if held at longer times, and since you had it at 156F for an hour, chances are it's still OK.

You could make "hop tea," but it works better if you used wort instead of water. You will have to boil it for at least 30 minutes to an hour to isomerize, which creates the bitterness we taste. Using wort also prevents excessive dilution of the beer you're adding it to.

I must say, you're very brave to openly admit this kind of mistake on a brew forum. I sent you a "like" just for that!

Just like islandlizard said it takes balls to admit mistake like that.......
I made a simple american amber for my first try and read john palmers book beforehand .That american amber, just like all my other brews turned out, fantastic My 3rd brew session was the american amber again. Same recipe.

 

[IslandLizard]

Yes, I know I'm supposed to measure FG 3 days in a row, and if it's the same it should mean the fermentation is over. I was thinking not to wait three weeks, but to check after 12 days and if it is like mentioned above (3 days the same), to bottle it.
My OG was supposed to be 1.047, but I had 1.062. What FG should I expect now?

You don't measure it 3 days in a row, but 3 days apart. If not the same, measure again 3 days later (or longer), etc. until it matches the previous one.

If your OG was 1.062, using ~10% crystal, I estimate your FG to be around 1.014. With US-05 it may drop to 1.012. And with your low "boil" temp of 156F it maybe even a point or 2 than that.

 

[PinkPanther]

Thank you IslandLizard!

 

[mongoose33]

Lucky you.
Someone mentioned How To Brew by Palmer. I did read the book, but as I come from a non-English speaking country there are a lot of new English words and abbreviations like wort, mash tun, OG, FG etc. It's getting "clearer" as the days pass by and I read about brewing more and more. I think my next batch should be without big problems. Till then, I will read one more time HTB by Palmer.

FWIW, I am a native English speaker and they are just as "foreign" to me, so don't feel bad.

FWIW, II: I can see how one might confuse a 60 minute mash with a 60 minute boil. It's one reason why I think starting with an extract brew is a good idea. I brewed three extract brews before my first all grain attempt and I still screwed a couple things up.

Good luck and let us know how it turns out--we can learn from this no matter what happens.

 

[charliethebum]

Guys, should I leave this "beer" in the fermentor for 3 weeks, or I can bottle them earlier(e.g. after 2 weeks) and leave them somewhere in order to get the ferementors so I can make new beer?

3 weeks is a good rule of thumb. Chances are it will be fermented out in 7-10 days, but post fermentation the yeast metabolize certain off flavor causing biproducts of the fermentation process.

 

[pandamonium]

Curious to see how this saga turns out

 

[Hoppy2bmerry]

Lucky you.
Someone mentioned How To Brew by Palmer. I did read the book, but as I come from a non-English speaking country there are a lot of new English words and abbreviations like wort, mash tun, OG, FG etc. It's getting "clearer" as the days pass by and I read about brewing more and more. I think my next batch should be without big problems. Till then, I will read one more time HTB by Palmer.

As mentioned before, a brew day checklist can be helpful to the process. You are not likely to make this mistake again, there could be others, but not this one. We all mess up sometime or other.