First Brew Question

[RWB1]

My first brew ended Saturday ... 6 pm.

I used a Brewer's best kit...American Light. Everything went according to plans... Pitched the yeast @ 68 degrees...left it on my dining room table for 12 hrs...temp was 68-70.

moved to a back bedroom where the temp was approx. 64-65 degrees. Left it for 24 hrs...lots of bubbling. Thought it was to cold, moved it into my hallway, off the floor where it has been since...temp steadyish @ 67-68

My OG was 1.040 which according to the recipe was ok....took a reading tonight after 4 days, got 1.012 2 a beer temp of 64 degrees. Recipe says FG range is 1.008-1.011.

Will it continue to drop.... or because of the cool temps did the yeast "relax"

Beginner questions....I know, but bare with me. I don't want to make any stupid mistakes. Smells great by the way.

thanks in advance for the help

 

[aiptasia]

It'll probably continue a little longer. Once the gravity readings stabilize for 2-3 consecutive days, you'll know primary fermentation is finished. It still won't hurt the beer to sit for another week or so on the yeast to clean up any early fermented fusel alcohols and/or diacetyl. Most of the brewers here let their beers sit in the primary for 3 weeks on average.

 

[RWB1]

I figured I would check it again on Saturday....then again Monday. If it has stabilized should I transfer to a 2ndary for a week or so, or can I go straight to the keg for that week or 2?

 

[revco]

For a beer like that, honestly, you're not going to see any benefits from the secondary process. If it were me, I'd just keep it in primary for around 3-4 weeks and then go straight to keg. (Wait? You're a newb and you have kegs?!?!? Haha!)

There's a lot of us that argue for primary only, unless it's otherwise desired or required by the recipe. Motivators for secondary are things like long term aging, dry hopping (sometimes), additional ingredients (chocolate, fruit, oak, etc.) or if you really want to go through the effort. It's a good process to know, so practicing it is a good idea. But, every time you transfer your beer you're risking infection, loss of beer and oxidation. The "old" argument was that secondary helps clear the beer and removes risks of autolysis of the yeast...but many of us have practiced 3-6 week primaries for a LONG time with awesome, clear results.

 

[RWB1]

Good advice....my LHBS suggest transferring to a 2ndary after 7-10 days to move the brew away from the "dead " yeast ?

 

[revco]

I won't say your LHBS is wrong, because it's an acceptable practice, but many of us know otherwise. Autolysis of yeast (or death, if you will) doesn't start to be a problem until you're around 2-3 months or more...and many of us have tested the theory with great results.

Secondary isn't too painful a process, so if you want to give a shot at it, like I said...it's good practice. You'll quickly learn, though, that an hour long, unnecessary process is one you don't want to do!

 

[grem135]

I left my last beer for 4 weeks and 2 days in primary. It is the best and clearest beer I have made! I have 2 in fermenter now and they I will primary both of them for 4 weeks then bottle. I am finally learning patience!

 

[RWB1]

Patience is a bitch...LOL OK, so leave it in the primary for a few weeks...done. Saturday will be a week in the primary, can I safely move it to a cooler location...say 62 degrees or leave it where it is @ 68 ?

Glad u guys are out there to help my Beginning Brewer's Anxiety.

 

[aiptasia]

I'd just leave it be. The risk of off flavors from autolysis (yeast death) is slim to none in small batch brewing. It's mainly an issue with large conicals and other big batch brewing where there's a heck of a lot of trub.

The upper 60's are just fine for most ale style beers. Just be patient and let it sit for three weeks. A good project for you would be to track down some good examples of your beer's style and then sample them so that you can compare your batch to the "pros."

 

[RM-MN]

I wouldn't move it cooler.. If anything I would move it to a warmer location to help the yeast with the cleanup phase. If you cool it now you may have the yeast go dormant which is not what you want. The critical time for temperature control is the first 2 to 4 days as the yeast replicate and begin eating the sugars. Once that fast ferment subsides the yeast aren't producing heat and the flavor profile is set so you can warm them without any problems.

 

[RWB1]

THANKS.....I will move it to a stable 68-70 location for a few weeks. Hopefully a few batches from now I will be more at ease.

The most important thing I learned is temp control the first few days of fermentation. I think I will adapt a lid with a digital temp probe to closely monitor temps.

THANKS again