SkyeBrewer
Well-Known Member
- Joined
- Mar 8, 2013
- Messages
- 69
- Reaction score
- 2
I am brewing my first batch of caribou slobber and I am fermenting in a room that's 70 deg. Is this too warm? After just 12 hours the airlock is bubbling like crazy.
Side note, I think the instructions in that kit said good in 6 weeks. I really think this beer needs longer, mine started to really taste great at 8 weeks.
MrBrown said:is that 3 weeks primary 3 weeks bottle or in the case you're suggesting, 4 weeks primary 4 weeks bottle condidtioning? Or is it 6 weeks primary that you're reffering to?
Hey,
I'm new to home brewing (I am only just about to start my first batch), but I've read (and also my kit suggests) that using a blow-by system initially for the first 2-3 days of fermentation when the yeast is going crazy is a good idea to let out the mass amounts of CO2 quickly. Basically, instead of using the airlock right off the bat, fit your tubing into the cap on the top of your fermenter and then put the other end of the tubing into a bowl of sanitized water, and leave it for 2-3 days like this, and then remove and put your air lock on for the rest of the fermentation.
Ok so I did a wall temp reading and got 70deg. I then took an infrared reading of the plastic fermenter and got 75 degrees. So I should move it to a colder room then correct? Then once primary is done move it to the 70 deg room again. Does that sound like a solid plan? I am using the norstar Windsor yeast
Enter your email address to join: