bkbrown5881
Active Member
Brewing up a batch of Magic Hat #9 clone. It has been in the primary for about 3 days, bubbling is start to slow down significantly, so should I test it and see where I am or give it some more time and then test it.
Need a little advice on my next step........
- Thread starter bkbrown5881
- Start date
Help Support Homebrew Talk:
Forget about it for another 18 days (3 weeks total time), then bottle it. You will only do it harm by messing with it now. Even when the bubbling stops, the yeast are still working. The only thing the bubbling airlock means is excess pressure is being vented out of the fermenter.
sudsmcgee
Well-Known Member
Don't mess with it for at least a week. Most beers need at least 1-2 weeks to finish fermenting, but leaving it for 3-4 weeks won't hurt and often helps fix any flaws in your procedure.
OP
OP
bkbrown5881
Active Member
Thanks for the advice, I think I'll wait it out. Hoping to maybe have it done for Christmas.
Hmm, Christmas may be pushing it. 3 weeks in the primary gives you only one week in the bottle, so it may not be fully carbonated and ready. You could skip the third week in primary and have 2 weeks of bottle conditioning time, but it still seems to be pushing it, and you may end up with young beer that doesn't taste as well as it could.
I usually try to shoot for 3 weeks to 1 month in the primary, and 3 weeks to 1 month for bottle conditioning time. Whenever someone asks me "When will that beer be done?" I always tell them, "In about 2 months".
I usually try to shoot for 3 weeks to 1 month in the primary, and 3 weeks to 1 month for bottle conditioning time. Whenever someone asks me "When will that beer be done?" I always tell them, "In about 2 months".
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
It's a tight schedule, and I would normally recommend longer in the fermenter and in the bottle, but if you want it for Christmas, I would suggest:
1) Leave it right where it is for now no secondary, no messing with it.
2) About 12/8 check the gravity, and drink the sample to see how it is. If it seems it's clearing and tastes 'OK', then proceed to (3). If dubious, leave a while longer and give up on Christmas.
3) Re-check gravity 12/10, and if the same as in (2), bottle. If different, leave longer and give up on Christmas.
4) Store bottles in a warm place.
5) Check a bottle 12/24. If OK, start drinking.
1) Leave it right where it is for now no secondary, no messing with it.
2) About 12/8 check the gravity, and drink the sample to see how it is. If it seems it's clearing and tastes 'OK', then proceed to (3). If dubious, leave a while longer and give up on Christmas.
3) Re-check gravity 12/10, and if the same as in (2), bottle. If different, leave longer and give up on Christmas.
4) Store bottles in a warm place.
5) Check a bottle 12/24. If OK, start drinking.
We brewed 2 ales for Christmas,starting with my Buckeye Burton ale on 10/8. She brewed up a summer ale on 10/19. Bottle conditioning started on 11/13 & 11/21 respectively. That'll give plenty of bottle conditioning time,leaving at least a week of fridge time before Christmas eve.
That's the kind of time line I'm trying to teach myself so the beer is at it's peak by the holiday. But generally,2 months to 2.5 months is a good rule of thumb. You have to account for fridge time as well,which obviously can go right up to the day itself.
That's the kind of time line I'm trying to teach myself so the beer is at it's peak by the holiday. But generally,2 months to 2.5 months is a good rule of thumb. You have to account for fridge time as well,which obviously can go right up to the day itself.
OP
OP
bkbrown5881
Active Member
I'd like it done for Christmas but if not then oh well, I want it to turn out good so I will be patient. Thanks for the info.
