Fermentations Basics

[beerbelliest]

Hello, newbie brewers here. So I have a few questions regarding brewing Beer:

1. If an American Ale recipe is supposed to make a batch of 5 gallons (+/- 19Lt) of beer and I only want to try to make 3 batches of 1.3 gal (5.6Lt) each can I just divide the ingredients (DME, Yeast, and Hops) by 3 or is there any formulas I must follow?
2. Still in connection with questions #1, other than the ingredients being portioned into 3, how about the boiling, hops addition timing and fermentation time?
3. Into the fermentation, the reipe says for fermentation time is 2-3 weeks. What does it mean really? I mean what is the indicator that it is done in 2 weeks or 3 weeks?
4. Like store bought beer, is the home-brew beer also have expiration date? If so, how can we determine how long is the beer good for before the taste changes?
5. This is a clumsy one, I forgot to measure the OG, is there any way for me to know the ABV without it?

Those are my questions, and I'm kindly appreciate for the replies.

 

[schmurf]

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Hello, newbie brewers here. So I have a few questions regarding brewing Beer:

1. If an American Ale recipe is supposed to make a batch of 5 gallons (+/- 19Lt) of beer and I only want to try to make 3 batches of 1.3 gal (5.6Lt) each can I just divide the ingredients (DME, Yeast, and Hops) by 3 or is there any formulas I must follow? Divide by 3 is OK in most cases
2. Still in connection with questions #1, other than the ingredients being portioned into 3, how about the boiling, hops addition timing and fermentation time? Same timings as in original recipe you're following, it doesn't change with volume you're brewing
3. Into the fermentation, the reipe says for fermentation time is 2-3 weeks. What does it mean really? I mean what is the indicator that it is done in 2 weeks or 3 weeks? Personally I found 2 weeks be more than enough. I usually assume it's done by then, but you could check airlock activity (if it's bubbling) or better still, take gravity readings (no change in 2 days = it's done).
4. Like store bought beer, is the home-brew beer also have expiration date? If so, how can we determine how long is the beer good for before the taste changes? The beer reaches it's peak after a certain amount of time, depending on what kind of beer. From there the beer changes, not necessarily to bad but to passed it's prime. The hoppier the beer, the faster that time comes. Also depends on how advanced your bottling/kegging technique is.
5. This is a clumsy one, I forgot to measure the OG, is there any way for me to know the ABV without it? Not really, but if you're making beer from extract then you would have make big mistakes not to hitting your expected OG. So go with what's been calculated for the recipe.

Those are my questions, and I'm kindly appreciate for the replies.

 

[Pkrd]

Hello, newbie brewers here. So I have a few questions regarding brewing Beer:

1. If an American Ale recipe is supposed to make a batch of 5 gallons (+/- 19Lt) of beer and I only want to try to make 3 batches of 1.3 gal (5.6Lt) each can I just divide the ingredients (DME, Yeast, and Hops) by 3 or is there any formulas I must follow?

If you're making 3x1.3 gallon batches (3.9 gallon) from a 5 gallon recipe then your OG/bitterness/ABV will be about 30% higher.
To scale (almost) correctly use 1.7gallons.

 

[beerbelliest]

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Hey, thanks for the reply, I really learn something today. Yeah luckily I just brewed the first of the third batch, so next two I will surely measure the OG.

One more thing though, so I kind of brewed it a bit over the yeasts' designated fermentation temp 70F (+/-21C). By a bit over I say 10F (6C) hotter. Funny thing is I only start noticing the bubbles on the airlock to start bubbling after 2 days. The bubble then stays active for another 3 or 4 days, and then it stopped completely until now. Today marks the two weeks fermenting time. So does that mean the batch is done?

Also when it is done and I can move to the bottling process, is it okay if I use used beer bottles? If so does sterilize them in hot boiling water bath and sanitize good enough process, or is there further measures I must do to make it usable?

 

[beerbelliest]

If you're making 3x1.3 gallon batches (3.9 gallon) from a 5 gallon recipe then your OG/bitterness/ABV will be about 30% higher.
To scale (almost) correctly use 1.7gallons.

Hi there, thanks for the reply. Yeah, it does make sense, since each batches will be more concentrated on the yeast and Hops and there is less water to brew them in. However it is actually my mistake. What I meant was 1.7 Gal batches each. I wrongly typed the volume. Again, so sorry for misleading you.

 

[Nokie]

One more thing though, so I kind of brewed it a bit over the yeasts' designated fermentation temp 70F (+/-21C). By a bit over I say 10F (6C) hotter. Funny thing is I only start noticing the bubbles on the airlock to start bubbling after 2 days. The bubble then stays active for another 3 or 4 days, and then it stopped completely until now. Today marks the two weeks fermenting time. So does that mean the batch is done?
Only way to really say fermentation is complete is by taking a FG reading. Take one and keep track two days later take another. If the numbers are the same you’re complete and ready to bottle.
you can’t go by airlock activity

Also when it is done and I can move to the bottling process, is it okay if I use used beer bottles? If so does sterilize them in hot boiling water bath and sanitize good enough process, or is there further measures I must do to make it usable?
Used beer bottles are great. As long as they’re pop tops and not twist offs. The 2 weeks fermentation is a good time to stock up on bottles. I soak mine in a bucket with hot water and oxyclean. Rinse well and right before bottling give them a squirt is starsan and you’re ready to fill.

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