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Could moving the brew on day 1 kill it?

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Now that it's 1.012, it's done, and it might as well be kept cold for conditioning in that barrel. As long as it doesn't freeze, it's fine. Issue now is how do you plan to serve this beer? You want to be thinking about where to place the barrel so it can either be served from there, or transferred to a keg or bottles without disturbing the sediment.
 
I would think indoors would be better for the next few days...who knows, a quick drop in temp might turn the taste...disturbing the Fermenter is the main issue now IMO..?

Bit more info I found online about your Wilko kit....https://bit.ly/2TMU6Eu

Best of luck!

-M.
 
Now that it's 1.012, it's done, and it might as well be kept cold for conditioning in that barrel. As long as it doesn't freeze, it's fine. Issue now is how do you plan to serve this beer? You want to be thinking about where to place the barrel so it can either be served from there, or transferred to a keg or bottles without disturbing the sediment.

Lol, McKnuckle... Tag, you're it.... :yes:

-M.
 
My wife keeps the house heated this time of year, but I was told it had to be kept in the dark and in the cold once in the barrel?

You need to keep it in the sixties until it is primed and has used up your 30tsp of priming sugar to make the bubbles. After that, you want to keep it cold and dark for storage and serving.
 
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