Help with first beer!

[brewjugs]

Started a batch 6 days ago. The airlock bubbled like crazy for the first 3 days, since then nothing. I tested with the hydrometer tonight and it read 1.010. I'm guessing the fermentation is done. I noticed a lot of sediment around the sides of the bucket above the beer. Is this normal? Also I noticed a green apple smell when I opened the lid. Should I leave it in for a little longer? I seemed very carbonated. If so, how much longer? I will only be doing a primary fermentation. Thanks!

 

[HalfPint]

It's not too early to diagnose off flavors, but I wouldn't worry about anything yet. If you're only going to be doing a primary fermentation, I'd leave it in there, WITHOUT MESSING WITH IT, for around 3 weeks, give or take a couple of days. After that, I'd put into your sanitized bottling bucket, add priming sugar, bottle, and yet leave alone for another 3+ weeks till enjoying.

J

 

[JBrady]

+1 on a 21 day primary, you'll be glad you did. it gives the yeast enough time to finish cleaning up after themselves. As for the sediment above the beer, thats normal too.

 

[PittATL]

Wow, I did almost the EXACT same thing.


Brewed very first batch 6 days ago, a ton of activity the first 4 days but pretty much nothing the last 2.

Did gravity today at was also 1.010. Tasted the sample and not too bad actually.


What did you make? I used the True Brew IPA kit.

 

[bonzombiekitty]

Started a batch 6 days ago. The airlock bubbled like crazy for the first 3 days, since then nothing. I tested with the hydrometer tonight and it read 1.010. I'm guessing the fermentation is done.

It's done converting sugar to alcohol after the gravity stays the same for a few days. Check it again in three days.

I noticed a lot of sediment around the sides of the bucket above the beer. Is this normal?

Yes. That's dried krauzen that clung to the bucket.

Also I noticed a green apple smell when I opened the lid. Should I leave it in for a little longer?

You're likely smelling the CO2.

I seemed very carbonated.

There's only gong to be a small amount of CO2 in the beer as there's nothing holding it in. Difference in air pressure is going to make the excess CO2 escape out the air lock (or any other escape route). But there will be a nice blanket of CO2 on top of the beer.

If so, how much longer? I will only be doing a primary fermentation. Thanks!

I'd leave it in for two weeks at the very least.

 

[Toga]

Close the lid and walk away for another 2 weeks. DO NOT open it again until you are ready to bottle it. Leaving it in the primary for a bit longer will allow the yeast to clean up their mess and make for a clearer and cleaner tasting brew. Not opening it will keep the co2 that is in there in the head space to keep mold and other nasties from growing