All4meGROG
Member
Quick history
Ok, so I'm on my first homebrew using BB American Cream Ale. Boiled everything up per the directions...my sanitation was pretty good. Had bubblling in the airlock maybe a few hours post yeast pitch (didnt start the yeast before hand...just sprinkle and stirred good). Fermentation picked up for the next 24-32 hours....getting steady bubbling.. as soon as the airlock burped a new bubble was showing a slow steady rise. By 48 hours the bubbling all but stopped. Fermentation temp varied from 66-72 degrees. I dont have a method of keeping a steady temp, did the best I could with what mother nature provided. I know bubbling isnt the end all be all sign of fermentation, but Everything sound good so far?
So tonight, 5 solid day in the primary I decide I'm going to siphon into a 5gal carboy (my secondary) I dont know if I will be using a secondary in the future as from what I have read, its necessity is questionable. Anyway, I wanted to give it a try for experience sake, and to maybe clear some trub....plus I wanted to lay eyes on by new brew! Popped the lid to the primary and took a big sniff. Smells a little sweet...like sweet beer with a hint of apple cider. Not sure what to make of it... I smell alcohol... and it doesnt smell offensive.. so I'm guessing all is good thus far. There was a good gunky white layer on the bottom of the empty primary (yeast cake?)
So I dont know if I'm technically conditioning my brew or in secondary fermentation. I dont have any yeast to add and there are no bubbles. The brew is pretty murky. So, I guess I dont have any specific questions per say...I guess I just want some reassurance that everything is looking and sounding as it should.
I'm already looking forward to my next batch. I'm def. going to get a few supplies and such to make the entire process less clumsy and more streamlined. Here are a few pics of stage 2...
Ok, so I'm on my first homebrew using BB American Cream Ale. Boiled everything up per the directions...my sanitation was pretty good. Had bubblling in the airlock maybe a few hours post yeast pitch (didnt start the yeast before hand...just sprinkle and stirred good). Fermentation picked up for the next 24-32 hours....getting steady bubbling.. as soon as the airlock burped a new bubble was showing a slow steady rise. By 48 hours the bubbling all but stopped. Fermentation temp varied from 66-72 degrees. I dont have a method of keeping a steady temp, did the best I could with what mother nature provided. I know bubbling isnt the end all be all sign of fermentation, but Everything sound good so far?
So tonight, 5 solid day in the primary I decide I'm going to siphon into a 5gal carboy (my secondary) I dont know if I will be using a secondary in the future as from what I have read, its necessity is questionable. Anyway, I wanted to give it a try for experience sake, and to maybe clear some trub....plus I wanted to lay eyes on by new brew! Popped the lid to the primary and took a big sniff. Smells a little sweet...like sweet beer with a hint of apple cider. Not sure what to make of it... I smell alcohol... and it doesnt smell offensive.. so I'm guessing all is good thus far. There was a good gunky white layer on the bottom of the empty primary (yeast cake?)
So I dont know if I'm technically conditioning my brew or in secondary fermentation. I dont have any yeast to add and there are no bubbles. The brew is pretty murky. So, I guess I dont have any specific questions per say...I guess I just want some reassurance that everything is looking and sounding as it should.
I'm already looking forward to my next batch. I'm def. going to get a few supplies and such to make the entire process less clumsy and more streamlined. Here are a few pics of stage 2...