On my first batch, I am afraid I got too impatient. I did a german alt extract batch. I put it in the primary, and within 2 days the krausen had settled down, and the airlock was only bubbling once every 2 minutes. At that point I transferred to my secondary. it has now been 4 more days (6 days total) and I am getting a bubble about one every 3 minutes. Does this seem right? I would think I should get heavy fermentation for about 3 weeks. Did I transfer too soon? Should I just keep waiting? I didn't get a hydrometer reading when I started, but I am going to take one tonight when I get home. Also, I don't remember the brand of yeast that I used, but it was a name-brand dry yeast from the brew supply shop.
fermentation question
- Thread starter tim1970
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cweston
Well-Known Member
You were a little hasty, but its unlikely you did any harm. Some beers do ferment very quickly--if you were getting one bubble every 2 minutes, it was probably essentially done fermenting.
I'd wait several more days, then take a hydrometer reading. Then wait 2 more days, and take a reading again. If they're the same, it's OK to bottle.
But it never hurts to wait. Every day that passes in the secondary, your beer is getting better (and clearer--dropping dead yeast cells and trub into the bottom of the secondary instead in in your bottles.).
I'd wait several more days, then take a hydrometer reading. Then wait 2 more days, and take a reading again. If they're the same, it's OK to bottle.
But it never hurts to wait. Every day that passes in the secondary, your beer is getting better (and clearer--dropping dead yeast cells and trub into the bottom of the secondary instead in in your bottles.).
desiderata
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there are many variables involved in fermentation, one of which is the yeast used, as you mentioned. However, a general rule of thumb is one week for primary fermentation to complete. I think some styles will finish in only a couple of days, but the standard one week is easy to remember. You wouldn't hurt your beer by leaving it in primary for 3 weeks, though.
And transfering it to secondary too early is not a big deal, so long as you make sure it is completely fermented before you bottle it. Here's where the hydrometer comes in. If you post your recipe in detail, some members on the forum can give you an idea of what your FG should be. If it was a kit, then perhaps your instructions already say that. Anyway, 1-2-3 is a general rule of thumb for fermenting/conditioning (1 wk primary, 2 wks sec., 3 wks bottled).
So, give it at least another week or two, then take another hydrometer reading, and if good, then bottle.
(and make extensive use of the efficient "search" function of this website, you'll learn much more than what i can tell you.)
Since it's your first batch, you can speed up the secondary, as long as your FG is where you want it, and bottle sooner, so you can drink sooner. I think the earliest you would want to sample one from the bottle would be after one week, so it can be carbonated. Get started on your second batch right away, so you can be more patient (you'll have your first batch to drink then).
And transfering it to secondary too early is not a big deal, so long as you make sure it is completely fermented before you bottle it. Here's where the hydrometer comes in. If you post your recipe in detail, some members on the forum can give you an idea of what your FG should be. If it was a kit, then perhaps your instructions already say that. Anyway, 1-2-3 is a general rule of thumb for fermenting/conditioning (1 wk primary, 2 wks sec., 3 wks bottled).
So, give it at least another week or two, then take another hydrometer reading, and if good, then bottle.
(and make extensive use of the efficient "search" function of this website, you'll learn much more than what i can tell you.)Since it's your first batch, you can speed up the secondary, as long as your FG is where you want it, and bottle sooner, so you can drink sooner. I think the earliest you would want to sample one from the bottle would be after one week, so it can be carbonated. Get started on your second batch right away, so you can be more patient (you'll have your first batch to drink then).
You bottle two weeks after the bubbling stops. Beer is alive and it works on its own schedule. Directions are only guidelines.
Ideally, you don't rack from the fermenter until the bubbles stop and the gravity has been stable for three days. Then leave it two weeks in the clearing tank.
Ideally, you don't rack from the fermenter until the bubbles stop and the gravity has been stable for three days. Then leave it two weeks in the clearing tank.
Hardball
Well-Known Member
1-primary*
2-secondary*
3-bottles*
*all above times are in weeks and are expressed as the minimum required at each stage.
2-secondary*
3-bottles*
*all above times are in weeks and are expressed as the minimum required at each stage.
