First beer

[IslandLizard]

Yep I’ve left mine in a 5l bucket with 1/2l of Chemsan in it.
Still can’t make my mind up wether the temperature should go up a little just to help the yeast finish off, or leave it were it is. I understand the temp rise will just boost the yeast a little. Not sure of the negatives associated with it and wether that outweighs the benefits.

Brilliant minds...

Sorry, I missed you had asked that before:

Not sure if I should leave the temp were it is or increase it slowly over a few days towards 23C.
Your thoughts would be appreciated. Currently it’s sitting at 21C as it has been from the start.

Yeah, you can surely raise the temps a few degrees toward the end. It helps the yeast to finish out, and accelerates clean up, conditioning.
It's actually suggested to do that.

There are no negatives to that, AFAIK, only benefits. The flavor profile was already set during the early stages, that's why tight temp control is so important during that time.

 

[Bomber fridgmenter]

Brilliant minds...

Sorry, I missed you had asked that before:

Yeah, you can surely raise the temps a few degrees toward the end. It helps the yeast to finish out, and accelerates clean up, conditioning.
It's actually suggested to do that.

There are no negatives to that, AFAIK, only benefits. The flavor profile was already set during the early stages, that's why tight temp control is so important during that time.

1/2C per day enough and what would you consider a max. Instructions said to brew between 20-25C. So do I go the full way out to 25C or just part way to 23C. I brewed @ 21C, which we considered a few days ago to possibly been a little high. Recommendations to brew the next at 18-19C to minimise the Isosmyl acetate.

 

[IslandLizard]

1/2C per day enough and what would you consider a max. Instructions said to brew between 20-25C. So do I go the full way out to 25C or just part way to 23C. I brewed @ 21C, which we considered a few days ago to possibly been a little high. Recommendations to brew the next at 18-19C to minimise the Isosmyl acetate.

23.3C (74F) is about the limit, I'd say. Unless it's a Saison, Kveik, or other high temp yeast.

With only a few points left, you're really not fermenting much anymore (with the yeast you pitched). The larger, more complex sugars (maltotriose mainly) are going to be left, hence your final gravity will be 8-12 points above 1.000.

Exactly, since you started at higher temps, ramping at this point is more of an academic exercise, but it won't hurt.

 

[Bomber fridgmenter]

23.3C (74F) is about the limit, I'd say. Unless it's a Saison, Kveik, or other high temp yeast.

With only a few points left, you're really not fermenting much anymore (with the yeast you pitched). The larger, more complex sugars (maltotriose mainly) are going to be left, hence your final gravity will be 8-12 points above 1.000.

Exactly, since you started at higher temps, ramping at this point is more of an academic exercise, but it won't hurt.

Pushed it up 0.5C last night, to 21.5C. Going to go another 0.5C this morning. Then 0.5C this afternoon. Can have it at 23C tomorrow.
Is it accepted that this is left until bottling day or just for a few days then drop it back to around 19-20C a few days before bottling.

 

[IslandLizard]

Is it accepted that this is left until bottling day or just for a few days then drop it back to around 19-20C a few days before bottling.

No, there's no point dropping it a few degrees before bottling, unless you want to cold crash it. It will condition better/faster at the slightly higher temps.
You can bottle as soon as the gravity is the same after 3 days and close to your expected FG. If you can't do it that day, just let it be at the elevated temps for up to a week. The problem with lowering the temps is that air gets sucked in.

 

[Bomber fridgmenter]

No, there's no point dropping it a few degrees before bottling, unless you want to cold crash it. It will condition better/faster at the slightly higher temps.
You can bottle as soon as the gravity is the same after 3 days and close to your expected FG. If you can't do it that day, just let it be at the elevated temps for up to a week. The problem with lowering the temps is that air gets sucked in.

Good point regarding temperature drop and air ingress. How far would you expect the FG to drop. Will it make the 1.011 or do they sometimes not quiet make it considering it’s moved from 1.046-1.015 in 12 days. Is it likely that the last 4 points will drop?

 

[eric19312]

Go back to post 30...try to be patient and leave the beer alone. Don't cold crash because you don't have way yet to prevent air suckback.

I think you are at 2 weeks now. This is a moderate gravity ale fermented on the warm side with plenty of yeast. It probably was done before 1 week but giving it more time provides assurance it is done and lets it condition on the yeast for some time which won't hurt it yet (some of the yeast is undoubtedly starting to die off and over time that "autolysis" can cause off flavors but not something to worry about yet).

Your final gravity is a bit higher than expected per kit instructions but not by much. Did you correct the gravity reading for the sample temperature? The dry hops you added may also give you a bit more fermentation.

Give it another week and get it into bottles.

 

[Bomber fridgmenter]

Go back to post 30...try to be patient and leave the beer alone. Don't cold crash because you don't have way yet to prevent air suckback.

I think you are at 2 weeks now. This is a moderate gravity ale fermented on the warm side with plenty of yeast. It probably was done before 1 week but giving it more time provides assurance it is done and lets it condition on the yeast for some time which won't hurt it yet (some of the yeast is undoubtedly starting to die off and over time that "autolysis" can cause off flavors but not something to worry about yet).

Your final gravity is a bit higher than expected per kit instructions but not by much. Did you correct the gravity reading for the sample temperature? The dry hops you added may also give you a bit more fermentation.

Give it another week and get it into bottles.

Awesome info thanks.
yep, certainly not in a hurry to get it bottled. Infact slightly the opposite, I’m more nervous about playing with it and mucking it up. Just want to do the right thing, that gives the highest percentage of a good outcome.
yes 14 days will be tomorrow. Definitely won’t be lowering temp but have nudged it up a touch to try and encourage the yeast to do as much as is can.
definitely appear to have a very slight positive pressure in the FV as the level in the bubbler is not even, so hopefully the yeast is still working slowly. Currently bottling is booked for week today. Fingers crossed that 7 days will get the FG down another 2-3 points.
Does this seem like a sensible plan.

 

[eric19312]

yes it is sensible but if gravity is unchanged in a week don't worry it is beer, get it into bottles and start a new batch. I cam imagine in about 2 weeks you are going to have a lot of questions about when it is ready to drink...

So to head that off...hold 3 weeks after bottling at room temperature followed by several days in the fridge before opening.

 

[faithie999]

I agree with eric19312 to wait 3 weeks after bottling to crack one open. you'll probably find info here and elsewhere that the carbonation will be mostly complete after a week, but the beer will taste "green" for a couple of weeks after that. hence the 3-week advice.

 

[Bomber fridgmenter]

yes it is sensible but if gravity is unchanged in a week don't worry it is beer, get it into bottles and start a new batch. I cam imagine in about 2 weeks you are going to have a lot of questions about when it is ready to drink...

So to head that off...hold 3 weeks after bottling at room temperature followed by several days in the fridge before opening.

Such a clever guy to see that coming.
Yep next kit is here and ready to go and the third should be delivered tomorrow.
hopefully now I’ve seen this one through with help from you guys, I can take those snippets of info and know what’s coming.

 

[Bomber fridgmenter]

I agree with eric19312 to wait 3 weeks after bottling to crack one open. you'll probably find info here and elsewhere that the carbonation will be mostly complete after a week, but the beer will taste "green" for a couple of weeks after that. hence the 3-week advice.

Definitely leaving the 3 weeks. Hopefully those first 2 weeks I can get this batch in their bottles in the fermentation fridge with the second in it’s FV. there’s room.

 

[ncbrewer]

Fingers crossed that 7 days will get the FG down another 2-3 points.

It seems that extract brews sometimes have a tendency to finish a little high. As long as it has finished, the beer will still be good.

 

[Bomber fridgmenter]

Quick update and a thanks so far.
Bottling day booked for Monday and in prep took a sample today to see if there was any change.
SG has dropped from 1015 at the beginning of the week, to 1011 which is the target for the kit. Awesome, not sure if the slight rise in temp brought that about or as one of you guys mentioned, adding the hops.
Tasted the sample. Very different from the beginning of the week. The slight fizziness has gone, as has the slight sweetness. The hops have made a very nice addition too. Other than it being flat I have drank worst commercial beers.
As long as I don’t make any errors Monday through the bottling process, it’s looking like in 3-4 weeks time I should have a very pleasant beer.
Thanks again guys for helping to get me to this point. The info has been awesome.

 

[Bomber fridgmenter]

Checked the gravity today. Still the same as Thursday 1.011. So racked onto the dissolved priming sugar and bottled 40 bottles. Placed them onto the shelves in the fermentation fridge and set the temp to 19C for a 2 week stay.
Hopefully the second batch will be started tomorrow. Need to dig out a set of scales first to calibrate my FV. Then just need to decide wether to brew the Cwtch or the old Suffolk strong.

 

[Bomber fridgmenter]

So the Pilgrims hope was bottled. Spent 2 weeks in the fermentation fridge with the second batch fermenting. On Sunday bottles were removed and crated, 4 placed in the fridge to cool. The plastic bottles being nice and firm. Today I opened the first to try. Carbonation is excellent. Very nice thick head that remained for the entire duration of drinking. Body is good flavour nice. Only thing I can detect is a slight yeast taste on the finish. Other than that very drinkable.

 

[blackbeer]

patience will be rewarded. 6 weeks and it will be a different beer. i like to let mine sit at least 2 - 3 weeks to carb and then 2-3 weeks in the fridge. my stronger beers hit their stride at 6 or more months.

 

[Bomber fridgmenter]

Do you notice a subtle yeast finish when it’s too young.