I have a friend who is just getting into brewing and instead of waiting for me to show him the ropes he jumped in with both feet. He has another friend who went out and spent tons of money on canned kits and equipment he doesn't need yet. I tried to help them and give them advice but did they listen? NO.
Here is how their first batch is going. First they are using a Coopers canned, no-boil kit. I have no problem with that for a first batch. Easy, no stress, just through it in the fermenter, top it off, pitch the yeast and wait. They did just that, well sort of. They topped off the carboy all the way to the neck, pitched the yeast, then stood back and said, "hmmm, I don't think that is enough head room". So they racked out about a gallon and then thought they should compensate for the lost sugar and yeast by dumping dextrose and more dry yeast directly into the carboy. Ok ok, I can chalk that up to being a noob. It's no big deal. They shouldn't have any trouble with that as long as the dextrose dissolves completely so the yeasties can get to it. I made sure and told them to check the gravity before bottling and make sure fermentation was complete. I didn't want them to have bottle bombs on the first batch. Did they listen? NO.
They brewed a week ago and bottled tonight with NO gravity readings at all! When I asked them if they checked the gravity they said, "The bubbles were taking about 90 seconds between them". I told them to say a prayer and knock on a lot of wood because they could have bombs a brewing.
We shall see...
Has anyone heard of someone bottling 7 days after pitching yeast and having success? I'd love to hear about it.
Prosit!
Here is how their first batch is going. First they are using a Coopers canned, no-boil kit. I have no problem with that for a first batch. Easy, no stress, just through it in the fermenter, top it off, pitch the yeast and wait. They did just that, well sort of. They topped off the carboy all the way to the neck, pitched the yeast, then stood back and said, "hmmm, I don't think that is enough head room". So they racked out about a gallon and then thought they should compensate for the lost sugar and yeast by dumping dextrose and more dry yeast directly into the carboy. Ok ok, I can chalk that up to being a noob. It's no big deal. They shouldn't have any trouble with that as long as the dextrose dissolves completely so the yeasties can get to it. I made sure and told them to check the gravity before bottling and make sure fermentation was complete. I didn't want them to have bottle bombs on the first batch. Did they listen? NO.
They brewed a week ago and bottled tonight with NO gravity readings at all! When I asked them if they checked the gravity they said, "The bubbles were taking about 90 seconds between them". I told them to say a prayer and knock on a lot of wood because they could have bombs a brewing.
We shall see...
Has anyone heard of someone bottling 7 days after pitching yeast and having success? I'd love to hear about it.
Prosit!