We just bottled our first batch, and I have a few questions. Our fermentation started quickly and bubbled fairly consistantly but only for a day or two. Also, when we were bottling there was a layer of yeast at the bottom of the fermenter. I have heard that this may cause bad odors or flavors. Is all of this normal and is there something that we could do on our next batch to make it better. It has been 10 days since bottling, when do we need to refrigerate? Otherwise, the beer already tastes very good and has a good bit of carbonation.
First Batch Questions
- Thread starter BlueTick
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Orpheus
Well-Known Member
1) Some fermentations complete in a day or two, this is perfectly normal.
2) You'll always have yeast and other goodies on the bottom of your fermenter. It's called trub and is a natural part of the brewing process. You don't need to worry about it affecting the flavor of your beer unless you plan on keeping your beer on it for several months.
3) It sounds like your bottles are almost ready. I'd leave them another week just to be safe, and then you can put them in your fridge.
You're on your way. Congrats on the first brew!
2) You'll always have yeast and other goodies on the bottom of your fermenter. It's called trub and is a natural part of the brewing process. You don't need to worry about it affecting the flavor of your beer unless you plan on keeping your beer on it for several months.
3) It sounds like your bottles are almost ready. I'd leave them another week just to be safe, and then you can put them in your fridge.
You're on your way. Congrats on the first brew!
bitteral
Well-Known Member
BlueTick said:
As Orpheus says, you'll want to leave the bottles out for a while longer. For many beer styles, two to three weeks of bottle conditioning at near normal room temperature is recommended. After that time period, refrigerate what you want to have ready to drink. But for longer storage, there is no problem to just leave them at room temperature. In other words, after the bottle conditioning period, there is no particular need or benefit to refrigerating your beer. At that point, you are just refrigerating it because you want to have a "cold one" ready for drinking.
Yep. What Orpheus said....Orpheus said:1) Some fermentations complete in a day or two, this is perfectly normal.
2) You'll always have yeast and other goodies on the bottom of your fermenter. It's called trub and is a natural part of the brewing process. You don't need to worry about it affecting the flavor of your beer unless you plan on keeping your beer on it for several months.
3) It sounds like your bottles are almost ready. I'd leave them another week just to be safe, and then you can put them in your fridge.
You're on your way. Congrats on the first brew!
Thalon
Well-Known Member
Uhhh... how long was it in the fermenter before you bottled it? Did you bottle it right when the activity stopped in the airlock, or was it in the fermenter for at least two weeks? If you bottled it right away, the yeast wasn't done fermenting yet. Once the yeast gets done fermenting the rest of the wort sugars plus the bottling sugar you added at bottling time, best case scenario you'll have overcarbonated beer. Worst case scenario, the bottles could explode.
One thing I would recommend is, take about a six pack, and put it aside and dont drink it for about two months. You will learn to appreciate the benefits of proper conditioning/aging. I am not saying there is anything wrong with drinking your beers two weeks after bottling (we have all done it, or still do it), just that beers get a LOT better over a couple of months.
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homebrewer_99
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You should learn to take gravity readings to ensure the brew is/was done fermenting and ready to bottle. 
Using a secondary allows more yeast to fall out which results in a clearer looking brew. :rockin:
Using a secondary allows more yeast to fall out which results in a clearer looking brew. :rockin:
