Hey guys just a few questions. Currently on day 3 of my first brew. Replaced the blowoff tube with the airlock today, as the bubbling has stopped. This is a Milkshake IPA, the kit is from Brooklyn Brew Shop. Does the sediment on the bottom look normal? Also, the "stuff" towards the top of the fermentor, is that normal? As per the directions, I added more hops today, and the beer had a strange odor. Not a terrible smell, just odd. Does all this sound normal so far? Thanks.
First time brewing questions.
- Thread starter Burloch
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smata67
Well-Known Member
Looks good to me, except the fact that one gallon isn't going to satisfy an old drinking dog like me.
BrewnWKopperKat
ʘ‿ʘ
The level of sediment looks OK (assuming it's an all-grain batch). My small-batch all-grain batches generally have more sediment than my extract batches (I just dump the kettle contents into the fermenter).
The "stuff" at the top is normal as well.
As for the odors, it's good to observe (look, taste, smell) - but don't take any action.
The beer will likely come out fine.
The "stuff" at the top is normal as well.
As for the odors, it's good to observe (look, taste, smell) - but don't take any action.
The beer will likely come out fine.
smata67
Well-Known Member
Based on the quantity of sediment, fermentation is complete and you can store anywhere in your home. Yes, even in your mother in law's suite. It is typical to get some "floaties" on top, they are not concerning. Just keep it dark, direct sunlight can "skunk" beer. Bottle in a week or two, no hurry. The beer will continue to clear over the next few days.
BrewnWKopperKat
ʘ‿ʘ
Yeast will generate some additional heat. I've measured this in the past for my small (1 gal-ish) batches - the internal fermentation temperature would be 1 - 3F higher than room temperature.
You should be OK with this batch.
I'll suggest that you look into getting fermentation temperature into the mid-60s (rather than upper 60s). If you have a spare beverage cooler that holds your one gallon carboy, put the carboy in the cooler, add 64F water, then maintain that water temperature by checking it once in the morning and once in the afternoon. After 3-4 days (when the yeast is finished), the water temperature won't change.
looks good! When you pull it out into a secondary container you'll leave most of the junk behind. Let it sit for 20 mins in the new container before bottling (I assume) to let it drop out more. If you bottle condition, a few weeks in the bottle should clear it up.
T-Boy
Member
I've brewed a couple from Brooklyn Brew Shop. Followed their directions to a T and they all came out right. I've learned more since I started brewing still buy their grain but use a different method than their instructions call for.
That stuff on the bottom is referred to as trub i belive. It's just your solids such as the hops. And fine bits from the grains and pectin and other stuff. It's just settling out of the liquid. like how sand and silt settle out of dirty water. (All brews will do this wine beer mead just beer is the thickest) The stuff up top is basically the same just stuck to the glass from the aggressive fermentation that likely took place in the first four days. And pushed all that junk up to the top.
