First Brew, no hydrometer

[paddyfromthelane]

Hi, I am a beginner brewing from a Coopers Real Ale Kit.

I started the process 5 days ago and the brew is showing some promising signs in the fermenter, foaming to the top. However I do not have a hydrometer for this batch and I am kind of intimidated by that process. It generally seems like I should be patient before bottling the beer but how long should I wait and what are the signs?

 

[remman4]

I would let it ferment in primary for 3-4 weeks just to be safe, shouldn't have any foam on top and the yeast should be settled to the bottom by then

 

[birvine]

Without the hydrometer you won't truly know. But I rarely use one and just primary for 3-4 weeks, too. Other than 3 bad batches for a different reason, the beer turns out great.

Brent

 

[beaglebaybrewery]

What does the kit recommend? Take that number and add a week or two.. The beer is only going to get better with age. My first beer sat in Primary for 2 weeks, secondary 2 weeks and now have been bottle conditioning for 3 weeks. The beer gets better every week. In fact it was horrible the first week and now the wife and I enjoy it and cant wait to try one next week!

Without getting an initial reading then your final gravity is just a number that tells you all the sugars have been converted by the yeast. Don't fuss with it this time. Just let it set and when your so impatient you must mess with it, let it set for another week! HA! My story!

I would pick up one for your next batch. It can really tell you a lot about your beer.

 

[unionrdr]

Or if you can pick one up locally,get for when you would normally take a 1st FG reading at the 2 week mark. That's what I do,since most average gravity ales will get down close to FG in that amount of time.

 

[KevinW]

Yeah the hydro is just to measure the gravity so even though you won't have the final numbers you should have good beer and that is all that matters

I would recommend getting one soon though, a decent thermometer helps too!

Good luck and keep on brewing!

 

[Revvy]

If you don't have one then I'd wait a month to bottle (like many of us do anyway.) And in that interim get yourself one.

 

[Mrott]

The general rule of thumb I'll go by is if the yeast settled and the air lock is averaging less than 1 bubble / 5 min. When in doubt let it sit an extra week.

More times than not I either forget, am too lazy, or don't have the time to sometimes to take my hydro readings.

 

[Fj3fury]

I didn't find mine yesterday until the batch I was making was in the carboy and the yeast pitched. I have to hide mine or it'll get broke by the kid or misses.... Did too good a job of it eh?

 

[stratslinger]

The general rule of thumb I'll go by is if the yeast settled and the air lock is averaging less than 1 bubble / 5 min. When in doubt let it sit an extra week.

You should never use bubbles in the airlock as a judge of fermentation. There are way too many reasons that airlock may or may not bubble, and way too many different fermentation profiles to be able to use the amount of off-gassing as any indication of done-ness.

In general, most beers will ferment out completely in 3-4 weeks, so that's probably as good a time as any to bottle if you're not going to check gravity.

But the safest way to be sure your fermentation is done is to check gravity levels with that hydrometer and get the same reading for at least 3 days in a row.

 

[jfr1111]

Get an hydrometer. You'll need one in the future and there's no sense in waiting to buy one. The figures quoted in this thread are all estimates. Some beers can ferment in three days while others might get stuck and you'll never know without an hydrometer. And it'll still be stuck, even if you wait for a gazillion months.

 

[paddyfromthelane]

thanks for all your help.

i will get a hydrometer for the next brew but be patient with this one and wait keep at primary for at least 3 weeks

 

[Homercidal]

I think you're good to go then. I'd also advise raising the temp after week 2 for a few days to help the yeast finish out completely. I think the only real danger, slight as it is, is the yeast not completing due to the temp being too cold.