First beer Questions

[Morbeer]

I searched but did not find....
I'm wondering how long to leave my Morgans Amber ale in the primary before bottling? I'm guessing about two weeks. I'm also wondering if I should cool it for a bit before I bottle? Lower the temps a bit for the last few days.

I know there are probably answers out there and this question has been asked a bazillion times....But I can't find them!

 

[Netflyer]

Leave it for 3 weeks if you have the patience ... Bottle and leave the bottles at room temp for 2+ weeks. Refridgerate for a few days and enjoy.

 

[mbird]

You're going to get a lot of different answers to those questions but I will start by saying that you leave the beer in the primary until it completes fermentation. Usually 7-10 days but should be confirmed by taking a gravity reading. If you are not going to use a secondary, leavinging the beer in the primary for several days longer to clear won't hurt.
When bottling, you don't want the temperature of the beer to be too cold because the yeast will not perform the task of carbonating the beer. I wouldn't cool the beer but plan for temperatures of around 65f. for a couple weeks before refridgeration. Hope this helps.
mark
www.backyardbrewer.blogspot.com
www.thebackyardbrewer.com

 

[wyzazz]

Leave it for 3 weeks, longer if you can. If you can get 3 consistent hydrometer readings over a 3 day period then it's done fermenting. Then drop the temp for a couple of days if you're able to, that will make the yeast drop out of solution a little better. Then bottle, leave the bottles at 70F for 3 weeks, if the temp is lower then leave them longer. Patience is the key here, the longer you leave it the better it'll be.

 

[Morbeer]

I will try to be patient...
I forgot to mention that I'm fermenting at 68 degrees, in my bathroom of all places! Don't have room or consistent temps anywhere else.
I'll leave it and try to forget about it for awhile. Maybe starting another will occupy my mind.

 

[slowbie]

I will try to be patient...
I forgot to mention that I'm fermenting at 68 degrees, in my bathroom of all places! Don't have room or consistent temps anywhere else.
I'll leave it and try to forget about it for awhile. Maybe starting another will occupy my mind.

I use my second bathroom as my 'fermentation chamber'. Right now it has two five gallon carboys, a one gallon carboy, and a 6.5 gallon bucket that are all full of beer or mead, along with 12ish bottles from my first batch, about a case worth of full commercial bottles, and upwards of fifty empty bottles. Fortunately SWMBO loves beer too, so she doesn't mind

And I agree. Start another. It helps.