Natrual bubbles

[Adnic69]

I started my first brewing on thursday night. It's in the fermenter and happily bubbling away. It's a muntons pilsner kit. I intend to leave it for around 5 days then test with my hydrometer to see if the fermentation has finished and then bottle. My question is, does home brew come fizzy/bubbly as bought lager?
Is there any problems with my intended method above?

Adam

 

[boo boo]

It can be more or less depending on how well your brew brewed and how much primeing sugar you use to prime with.

 

[david_42]

It can be fizzy enough to make bottle bombs! Use the recommended amount of priming sugar and it should be fine.

 

[mysterio]

I would tend to leave it a little more than 5 days to give the yeast a chance to 'clean up' the beer.

 

[Adnic69]

Ok thanks for the advice guys.
I have read a bit about secondry fermenting but don't get why you do this. What is it for?

Thanks again

 

[G. Cretin]

when the yeast dies it sinks= clear beer

 

[mysterio]

I have read a bit about secondry fermenting but don't get why you do this.

Secondary fermentation is a bit of a misnomer these days. I think (and someone correct me on this if im wrong) the term was used when some English breweries were using highly flocculant yeast (yeast that settles quickly before consuming all of the sugar), so they would transfer it to a second fermenter in order to rouse the yeast and re-spark the fermentation.

Nowadays most homebrewers agree that the beer benefits from a bit of extra ageing in a cask/tank/carboy, in order for the flavours to mature. While the yeast aren't actively fermenting, they are cleaning up by-products of fermentation. For some reason, yeast are better at doing this in a large space rather than in the bottle. It also helps the beer clear up a little because some of the yeast drop out of suspension.

You'll certainly get away without doing it but it might be something you want to look into.

 

[SteveM]

I use a secondary for some brews, but my house beer does not go into a secondary. If you don't want to bother with a secondary, I suggest two weeks in the primary, then straight to bottle. This works for me. One week of primary and then to bottle seems to me to be a bit hasty (though I am sure someone can tell you of fine beers they have made this way).

 

[the_bird]

when the yeast dies it sinks= clear beer

The yeast isn't dying when it falls out of suspension - why do you think you can wash and re-use yeast?

 

[Jetsers]

The yeast isn't dying when it falls out of suspension - why do you think you can wash and re-use yeast?

Not to derail the thread but can you point me at a thread that tells me how to wash and reuse my yeast?

 

[mysterio]

Try a search, I think there's quite a few threads on the subject.

 

[boo boo]

Not to derail the thread but can you point me at a thread that tells me how to wash and reuse my yeast?

Sure http://www.wyeastlab.com/hbrew/hbyewash.htm

I was going to be smart and say "that way" but decided you actually wanted to know. Good washing, and cheers