First beer recipe - what are your thoughts?

[nrjones89]

It's been fermenting for 13 days now and I haven't bothered it. I'm about to move it to the bottling bucket and let it sit for another 7 days while I take gravity measurements. It's a very basic recipe, and I wanted to hear suggestions so that I can learn more from the first batch. What do you think?

I wasn't aiming for any style. After looking through Beersmith, I guess it's kind of like a Scottish export? Northern Brewer hops were chosen for the piney character, but since I only bittered the hops, it probably won't have that aroma (right?)

6.6 lbs Munton light LME
added to 2.5 gallons of water; pH around 8.6, and was unfiltered.
1oz. Northern Brewer (German) hops @ 60 minutes
cold water added to top off at 5 gallons and to chill wort
Safale S-04 English ale yeast
Fermented at 70F ambient temp in my closet.

Approximate gravity was 1.046 before adding the yeast solution. I'm not really sure what that means. 6% alcohol after fermentation? I guess it depends on the final gravity.

What do you think it will taste like?

 

[nrjones89]

So I racked it and my first impression was that it smelled more like beer than I expected. Also, clearer than expected. I took a hydrometer reading and it was 1.018 - I'll continue taking readings hoping that it goes down some more over the next week.

It still tastes kinda "green"; subtle fruitiness and strong bitterness. I did some reading and I think the bitterness was partly due to hops being in suspension. I was a little worried at first, but then I read how other members had similar first impressions and that it will change drastically as it ages. The trub smelled like vomit to me, but apparently that is normal.

 

[RM-MN]

Don't let your beer sit in the bottling bucket any longer than necessary. I'd bottle it today. You are risking an infection leaving it in the bottling bucket.

Usually beer is completely fermented within a week but it will have a lot of suspended yeast that will settle out over the next couple weeks. The "green flavors" will usually dissipate over the next 2 to 3 weeks in the bottle.

 

[nrjones89]

Wait - I decided to put it in a non-bottling bucket because the airlock lid wouldn't fit (I have a bunch of food grade buckets lying around). Still risking an infection? I sanitized it with star san. Greetings from Sioux Falls, SD, neighbor!

 

[Yooper]

Wait - I decided to put it in a non-bottling bucket because the airlock lid wouldn't fit (I have a bunch of food grade buckets lying around). Still risking an infection? I sanitized it with star san. Greetings from Sioux Falls, SD, neighbor!

It's not a good idea to rack to another bucket once fermentation stops, except for racking to the bottling bucket and immediately bottling. The reason is the very wide headspace of a bucket, which can make the beer susceptible to oxidation or infection. If you feel that you must rack the beer for clearing (most people don't for simple ales), then an appropriately sized carboy should be used.

It will most likely be fine, but I'd bottle sooner rather than later.

 

[nrjones89]

AH, thanks. That raises some more questions. So, when using buckets for primary, the beer needs to be bottled as soon as fermentation stops? I was thinking I need to take a couple gravity readings over a few more days before I bottle. Should I instead just bottle today?

 

[chawn]

Don't bottle until you are certain that that it's done fermenting. Your hydrometer reading should be the same for 3 days.

 

[Yooper]

AH, thanks. That raises some more questions. So, when using buckets for primary, the beer needs to be bottled as soon as fermentation stops? I was thinking I need to take a couple gravity readings over a few more days before I bottle. Should I instead just bottle today?

No, you don't have to bottle as soon as fermentation stops. Opening the fermenter once or twice isn't an issue, but the racking and then leaving a large headspace when fermentation is finished can be an issue.