I may be getting bad advice from a friend for my first batch. Help?

[wonderfulwino37]

First off, he is a brewer and usually knows what he's doing. But for my first batch I bought a recipe kit, which is just 2 cans, one malt extract and the other is everything else. It was called "Real Ale". He's never done it with cans before and he told me that because so much sugar was used(malt extract) that it would take much longer to ferment. He was telling me I should do it in the primary for 4 weeks and then in a secondary for another couple weeks. But after doing some reading of my own, and also finding this site, that for a basic Ale 4 weeks in the primary and then bottling would be good. This saturday will be the 4th week, so thats why I'm asking now. What do you guys think? Oh, I don't have a hydrometer either, but will be getting one for next time.

BTW, i won't be doing kits anymore, I'm actually really excited to start my second batch and do a real recipe.

 

[two_hearted]

4 weeks is more than enough time for a low-mid gravity ale. 3 weeks was probably fine. Lots of us skip secondary and let the beer clear in primary for 3-4 weeks. You can probably bottle today if you wanted. What brand of kit is it?

Get a hydrometer though for sure.

 

[TopherM]

Your buddy isn't wrong, what he is saying is definitely a viable option here. Plenty of people still do secondary fermentation.

However, the latest trend is not using a secondary at all, and just completing all fermentation in the primary vessel, so that's an option as well, and a much simpler option IMO.

Especially with this simple extract kit, I'd just leave it in primary for about 3 weeks then take a hydrometer reading to make sure you hit your target final gravity, then bottle. If you're on week 4, that's cool too, you should be ready to bottle.

But seriously, give your buddy a break, he's not wrong, just old school!

 

[mtbcoach]

Not sure if I'd agree. What did the instructions with the kit say?

Doing an all-grain extracts the sugar from the grain so I'm at a loss as to why one would think the extract is any more/less sugar. A good idea would be to post the ingredient list so it can be analyzed by the experts or through Brewsmith or iBrewmaster or the like.

Most would advise at least 3 weeks in the primary, no need for transfer to a secondary unless adding adjuncts or lagering. Check your gravity reading (I know, you don't have a method, can't your borrow your brewing buddie's?), with stable readings, time to bottle. Allow to condition in the bottle for at least a week, if not 3 and your good to go.

I'm sure you've read this many times on this site, I'd find a way to get a gravity reading or just bottle it, let it condition and enjoy...

 

[HappyDrunk]

I am a beginner as well, but from what I've read you can go ahead and bottle right now. If you can get it off the yeast cake and into a secondary though, it would probably be good to let it sit for two more weeks, just to clear, but get it off that cake ASAP. Just my two cents, the other posters know more.

 

[TTB-J]

I am a beginner as well, but from what I've read you can go ahead and bottle right now. If you can get it off the yeast cake and into a secondary though, it would probably be good to let it sit for two more weeks, just to clear, but get it off that cake ASAP. Just my two cents, the other posters know more.

Any reason why you think he should be in such a hurry to get it off the yeast cake? Was it mean to you?

To the OP:

Your buddy didn't tell you to get a hydrometer? That's the only place I can see that he has failed you. Otherwise, his advice is fine - although you could save yourself two weeks and skip the secondary. Heck, you could have saved yourself two weeks and skipped the second two weeks of your primary. That thing could have been completely done fermenting in a matter of days - only way you'll know is with your hydrometer.

 

[wonderfulwino37]

Wow, quick response, I love it.

I actually asked about a hydrometer when I was getting everything else I needed and he and my sister(it's her boyfriend,not really a close friend, but he's cool and they both did the first batch with me to show me the ropes) said he had one and never used it, implying to me that it wasn't necessary. But I plan to get one now

I can't list the ingredients, the cans are long gone now, but it was just a basic kit.

But it sounds like I'm in the clear to bottle now. My bottling supplies are being shipped right now and will be right on time for the 4 week mark. Thanks again, I will definitely be frequenting these boards

 

[chickypad]

Since he doesn't use his hydrometer ask if you can have it!!

 

[HappyDrunk]

Any reason why you think he should be in such a hurry to get it off the yeast cake? Was it mean to you?

To the OP:

Your buddy didn't tell you to get a hydrometer? That's the only place I can see that he has failed you. Otherwise, his advice is fine - although you could save yourself two weeks and skip the secondary. Heck, you could have saved yourself two weeks and skipped the second two weeks of your primary. That thing could have been completely done fermenting in a matter of days - only way you'll know is with your hydrometer.

I have just read on some other posts that you risk infection after 4 weeks. Perhaps they were wrong.

 

[DarthMalt]

A good idea would be to post the ingredient list so it can be analized by the experts or through Brewsmith or iBrewmaster or the like.

I certainly hope there will be no analizing of any sort!




OP, you'll get mixed answers regarding fermentation methods. Many brewers believe that a secondary is not necessary, except in the case of adding fruit or extended aging. Others secondary all their beers with excellent results. It sounds like your friend just has his preferred method and is advising you what he feels is best. He's certainly not wrong, but just has a different opinion than some people. I highly doubt that style of beer will need more than 4 cumulative weeks of aging though.

The topic has been debated many times over regarding Secondary vs. Primary only and, while many will argue one is better than the other, the discussion always seems to end with personal preference taking priority. The differences between the two are minimal (I used to secondary and have mostly abandoned it since I notice barely any difference in the finished product, depending on the beer) and many people can't tell the difference between the two. I believe BYO did a study a while back where they blindly compared the two and people were virtually split down the middle on which they prefer over the other.

Do what you feel most comfortable with and your beer will be great!

 

[beerman0001]

I have just read on some other posts that you risk infection after 4 weeks. Perhaps they were wrong.

They are very very wrong!!

 

[Piratwolf]

Infection is much less likely after alcohol is present. I think most infections occur prior to or during fermentation.

The old skool reason for "get that beer off the yeast cake" was fear of autolysis, but at the homebrew level there's not really enough pressure on the yeast to cause that problem.