First Brew!!!

[ShowPonyBrewing]

So my first attempt at home brew is a Double IPA from BSG Handcraft. Brew day was 1/31/18 and went well, OG was spot on, dry hopped 3 days after per recipe, and it’s now 7 days after I dry hopped which is the max days per the recipe. Bubbling in the air lock subsided about a wk ago but was crazy at first. I was going to leave in the glass carboy as my primary and only fermenter and bottle today if the FG was within range, but I’ve read a lot lately about leaving in longer and secondary fermentation!! Today would be 2 1/2 wks since brew day which per the recipe is accurate, but I was wondering what others thought of this? Thanks a lot.

 

[archthered]

IMHO since it is an DIPA you should be fine to bottle now, as long as you hit your FG. In fact I would go so far as to say you should bottle now, leaving it longer will allow the hop character to start to fade. With other beers you often wait longer to let it clean up a bit but any off or green (young) flavors should be masked by the amount of hops added. Gutsy going with a DIPA for your first brew kudos to you. I hope it taste great!

 

[ShowPonyBrewing]

Ya I figure why not go big. Not like I haven’t drank bad beer before ( “Natty Ice” ). Should I check the FG more than once to get an idea if it’s still changing or go ahead and bottle if it’s within range?

 

[AZCoolerBrewer]

People on here will tell you to get three hydrometer readings that read the same over 3 days. I just let my beer sit until I can see that it is done, but @archthered is right with a DIPA getting it packaged sooner might help maintain the hop character

 

[ShowPonyBrewing]

Right on!! Thank you.

 

[ShowPonyBrewing]

Also, I’m gonna bottle right from the primary fermenter with a syphon.. is that ok.

 

[ancientmariner52]

Also, I’m gonna bottle right from the primary fermenter with a syphon.. is that ok.

How are you adding priming sugar?

 

[ShowPonyBrewing]

How are you adding priming sugar?

My bad. Priming sugar in the bottling bucket then beer siphoned in the bucket from the carboy. Should I use a strainer as I’m siphoning since there’s a lot of sediment

 

[ancientmariner52]

My bad. Priming sugar in the bottling bucket then beer siphoned in the bucket from the carboy. Should I use a strainer as I’m siphoning since there’s a lot of sediment

If you are careful, you can siphon without disturbing the trub. No harm in using a strainer, but a lot of the sediment is so fine that it will go right through. Best not to stir it up.

Be sure to stir your priming sugar into your beer. Gently but thoroughly. A lot of over / under carbing issues come from not completely mixing the beer and sugar.

Sounds like you have things well in hand.

 

[ncbrewer]

Also, I’m gonna bottle right from the primary fermenter with a syphon.. is that ok.

Priming sugar in the bottling bucket then beer siphoned in the bucket from the carboy.

To me, bottling right from the primary fermenter with a siphon would mean you're not using a bottling bucket. I'm missing something - could you explain?

 

[RM-MN]

So my first attempt at home brew is a Double IPA from BSG Handcraft. Brew day was 1/31/18 and went well, OG was spot on, dry hopped 3 days after per recipe, and it’s now 7 days after I dry hopped which is the max days per the recipe. Bubbling in the air lock subsided about a wk ago but was crazy at first. I was going to leave in the glass carboy as my primary and only fermenter and bottle today if the FG was within range, but I’ve read a lot lately about leaving in longer and secondary fermentation!! Today would be 2 1/2 wks since brew day which per the recipe is accurate, but I was wondering what others thought of this? Thanks a lot.

Throw that recipe away and quit buying from a company with such bad instructions.
Yeast don't have calendars and can't tell how many days have passed. At day 3 your DIPA probably was not done fermenting and then the escaping CO2 would be carrying away part of the volatile oils that give the DIPA the wonderful aroma. Being high alcohol brew (if it really was a DIPA) the yeast might not have even been done at day 10 but your recipe says you have to bottle then. If it hasn't finished and you bottle you will get an overcarbonated beer or even bottle bombs. From my experience, there is no requirement to bottle after only 7 days of dry hopping. I've let some go for 14 with no off flavors and I suggest that you do go longer on this batch, just to be sure it has completed fermentation.

 

[ShowPonyBrewing]

I measured the FG and it was spot on, so we bottled. What a pain in the ass bottling is. I ordered the parts for my kegerator immediately after. Now I’ve got a Pilsner that’s about done too. I’m hoping I can leave it til my kegerator is ready which is about a wk away.

 

[RM-MN]

I measured the FG and it was spot on, so we bottled. What a pain in the ass bottling is. I ordered the parts for my kegerator immediately after. Now I’ve got a Pilsner that’s about done too. I’m hoping I can leave it til my kegerator is ready which is about a wk away.

Don't leave your beer in the fermenter too long. Oh, a fellow brewer left his beer in the fermenter for 6 MONTHS and said that that wasn't too long. Rushing beer is never a good thing.

Bottling is not a difficult process if you have the right equipment for it. Siphon your beer from the fermenter to a bottling bucket that has a spigot on the bottom. Attach a short piece of tubing to that and to a bottling wand with a valve on the bottom. Set the bottling bucket on something higher than where the bottles will be, open spigot, insert bottling wand until the valve opens and the bottle fills. When full, lower the bottle and the valve closes so the beer flow stops. As the bottle is lowered from the wand, air will take the place of the wand leaving you with about one inch of space above your beer, perfect bottle filling.

 

[ShowPonyBrewing]

Ya that’s how we did it. It wasn’t bad I guess, but the kegerator will be nice to have. Thank you.

 

[ShowPonyBrewing]

So my Pilsner is almost ready but my kegerator won’t be built for another wk. is it ok to leave it in the carboy til then. I measured the FG and it was a little lower than the intended range but looks great. Any info is appreciated.

 

[archthered]

With a pilsner after you are done lagering is preferable but leaving it a week, as long as it is at lagering temps, will be fine. To me perfectly honest even if your temp isn't ideal you will probably be fine, undoubtedly others will disagree with that last part.

 

[ShowPonyBrewing]

Ok great. I’ll cross my fingers.

 

[ShowPonyBrewing]

In regards to the lagering temp, my recipe says to keep it between like 68-74 and the fermentometer says lagers are mid 40’s- mid 60’s, but it’s in my house so the avg temp is prob like 65ish.

 

[RM-MN]

In regards to the lagering temp, my recipe says to keep it between like 68-74 and the fermentometer says lagers are mid 40’s- mid 60’s, but it’s in my house so the avg temp is prob like 65ish.

A Pilsner is typically a lager which takes lager yeast that is fermented in the 40's to 50's. Your recipe is for using an ale yeast instead of a lager yeast which will make a fine beer but not a true lager. Many kits will do this as a new brewer probably doesn't have the equipment to make the true lager.

When your beer is done and bottled, put some of the bottles in the refrigerator for several days to imitate lagering and you will get some pretty good beer from it.

 

[Lefou]

Storing in the refrigerator after bottle-carbing is a great way to lager the beer if you have space.

I did that with an ale brewed with WLP001 and the the beer clarified well, turning out a nice yellow-gold result. Some slight chill hazing, but that was expected because I use up to 10% white wheat for body in all my beers.

 

[ShowPonyBrewing]

Ok. Right now it’s stored at room temp per the recipe for a few wks then in the fridge for a wk prior to drinking. Not sure if that’s accurate I guess now.

 

[ShowPonyBrewing]

Anyone know what temp a kegerator should be. I bought a wine fridge to use as mine, but now I’m wondering if it’ll get cold enough.

 

[Lefou]

I have a wine refrigerator myself.
It's rated down to 40F, but I'm using it as a modified ferm chamber for summertime lagers. A good kegerator - in my opinion - should be able to reach 32F easily, but if you're storing bottles, you don't want to take a chance in damaging them by letting your beer freeze.
If I recall correctly, beer can freeze at around 28F.

 

[RM-MN]

Anyone know what temp a kegerator should be. I bought a wine fridge to use as mine, but now I’m wondering if it’ll get cold enough.

A kegerator should be the temperature that a beer should be served at. While some beers (Bud Lite?) should be served ice cold, that isn't true of all beers. Serving too cold takes much away from the flavor of the beer so a good stout would be much better served at 45 than at 33. If you take some time to learn about the different beers it will help you decide the temperature you want to set you kegerator.

 

[ShowPonyBrewing]

Ok great. But since it can’t go below 50 which is its lowest, should I find something that will get colder than that. Thank you.

 

[ShowPonyBrewing]

Also I’ve read contradicting statements about whether or not u should keep your CO2 tank in your kegerator. I’ve seen it both ways and to me looks cleaner and better inside. Any thoughts??

 

[RM-MN]

Also I’ve read contradicting statements about whether or not u should keep your CO2 tank in your kegerator. I’ve seen it both ways and to me looks cleaner and better inside. Any thoughts??

It's unfortunate your kegerator won't go lower. If you keep your CO2 tank inside the kegerator it will have lower pressure and may not keep your beer at pressure as it gets lower.

 

[ShowPonyBrewing]

My DIPA I made has been bottled and in the fridge for a couple days now. I opened a couple and it tastes good but it’s not as clear as I hoped. Anyone know how to improve clarity next time. I’ve heard using Whirlflock will help!! Thank you.

 

[ShowPonyBrewing]

NM.

 

[ShowPonyBrewing]

So my fiancé, who now loves brewing as much as I do, suggests that we try to perfect one style of beer before moving on to another style in order to improve consistency and the overall end results. I was planning on trying a different style each time to get a more broad understanding of each style of beer hopefully. Does anyone have any input or recommendations on this from their own experience when they first began to brew. We r def hooked, so no matter what we r gonna constantly brew and feed our thirsty friends. Thank you