Cwetherford
Well-Known Member
I put my American cream ale in my primary a week ago and it has already stopped foaming and bubbling so does that mean I should move it or just still wait
Made first beer
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kbuzz
Well-Known Member
Depends what your next step is.
If you are planning on moving to secondary (which may or may not be necessary, we'll never know), then take a gravity reading today and then in two more days. If it's the same, you can rack to secondary.
If you are planning on "moving" to keg or bottles next, then the answer from me would be "no"...at least 3 weeks in primary before bottling/kegging...
If you are planning on moving to secondary (which may or may not be necessary, we'll never know), then take a gravity reading today and then in two more days. If it's the same, you can rack to secondary.
If you are planning on "moving" to keg or bottles next, then the answer from me would be "no"...at least 3 weeks in primary before bottling/kegging...
let it sit for 2 more weeks, then bottle. you'll not regret it
Golddiggie
Well-Known Member
I wouldn't do anything with it for at least 3-4 weeks. Once you've hit the 3 week mark, from when fermentation took off, then pull a sample, take a hydrometer reading, then do it again ~3 days later and compare the readings. IF they are identical, and in the range of where the FG should be, then taste the samples. IF they have no off flavors, then you can rack to the bottling bucket, or keg, and then carbonate it up. If you get any off flavors, give it more time on the yeast. If it tastes 'yeasty' leave it on the yeast. Believe it or not, more time on the yeast eliminates that flavor.
When you're ready to rack it, place the brew in the spot where you'll be siphoning it from at least 12-24 hours before hand. This will allow it to settle again before you rack it (getting a clearer brew in bottles/keg/glass)... I would also use one of the online carbonation calculation sites/tools to figure out how much sugar to prime with. Measure the sugar by WEIGHT, not volume. If you don't have a good scale to measure the sugar, and such, with, you have time to get one (now)... Then follow proper racking/bottling processes and you should be set.
IMO, you're better off learning to be patient with your brews from the start. It's easier to learn/get into good practices from the start. Otherwise you'll need to break bad habits later, which can be difficult to do. I do wish I had found this site before my third batch, so that I was able to do this from teh start. Unfortunately, I wasn't told about the site until batch 3 or 4. It was still early enough for me to have not formed any real bad habits.
When you're ready to rack it, place the brew in the spot where you'll be siphoning it from at least 12-24 hours before hand. This will allow it to settle again before you rack it (getting a clearer brew in bottles/keg/glass)... I would also use one of the online carbonation calculation sites/tools to figure out how much sugar to prime with. Measure the sugar by WEIGHT, not volume. If you don't have a good scale to measure the sugar, and such, with, you have time to get one (now)... Then follow proper racking/bottling processes and you should be set.
IMO, you're better off learning to be patient with your brews from the start. It's easier to learn/get into good practices from the start. Otherwise you'll need to break bad habits later, which can be difficult to do. I do wish I had found this site before my third batch, so that I was able to do this from teh start. Unfortunately, I wasn't told about the site until batch 3 or 4. It was still early enough for me to have not formed any real bad habits.
