New brewer questions.

[NavyChief2013]

Hello all,

I am a brand new brewer. I just got my kit and performed my first brew Saturday. I followed the recipe (posted below) to the letter. All went well. Sunday morning I peeked in to see how to was going. There was foam coming out of the top of the airlock. A little research revealed that this happens from time to time but within 20 minutes of my initial check, the bubbling died down a lot and now (About 48 hours after pitching) it seems to have died completely. Could exposing it to the light have murdered my yeast?

Paradise Pale Ale

1 lb caramel malt .10L
6 lbs pale malt extract
1.5 oz Cascade hops @ 60
.5 oz Cascade hops @ 5
2 packages of Muton's yeast

Temperature range is listed at 70-75 degrees. Currently fermenting @ 72.1 degrees.

The recipe calls for 10-14 days of fermenting prior to priming and bottling but I intend to transfer to a secondary fermenter for conditioning once primary fermentation is complete and let that go for 10-14 days before priming and bottling. Then let it condition/carbonate in the bottle for another week or so.

How does this plan sound? Any suggestions?

 

[benzy4010]

Don't judge fermentation by activity in the airlock. We all started the same way thinking no activity in the airlock means something went wrong or fermentation is complete but your beer is still going. The best way to tell is to take gravity readings with a hydrometer. ( YouTube it). Don't worry your yeast isn't dead

 

[benzy4010]

Also many people just leave the beer alone for a month but when it's done it's done

 

[NewWestBrewer]

Hello all,

I am a brand new brewer. I just got my kit and performed my first brew Saturday. I followed the recipe (posted below) to the letter. All went well. Sunday morning I peeked in to see how to was going. There was foam coming out of the top of the airlock. A little research revealed that this happens from time to time but within 20 minutes of my initial check, the bubbling died down a lot and now (About 48 hours after pitching) it seems to have died completely. Could exposing it to the light have murdered my yeast?

Paradise Pale Ale

1 lb caramel malt .10L
6 lbs pale malt extract
1.5 oz Cascade hops @ 60
.5 oz Cascade hops @ 5
2 packages of Muton's yeast

Temperature range is listed at 70-75 degrees. Currently fermenting @ 72.1 degrees.

The recipe calls for 10-14 days of fermenting prior to priming and bottling but I intend to transfer to a secondary fermenter for conditioning once primary fermentation is complete and let that go for 10-14 days before priming and bottling. Then let it condition/carbonate in the bottle for another week or so.

How does this plan sound? Any suggestions?

Couple of things.... Get that ferment temp down to mid 60's and make sure that is ferment temp and not air temp. Look up swamp cooler to help control temp. Also you need to bottle much longer than a week. 3 weeks is considered the minimum by most before a beer is ready. Also no real need for secondary. Just leave in primary for 3 weeks and then bottle. Instructions are pretty much useless.

 

[NavyChief2013]

Thanks! I got worried for a minute. I expected the bubbling to run all the way through the primary fermentation stage. What are your thoughts on a 2-stage fermentation vice single stage. From what I have read pale ales don't really need a 2-stage. Just curious if it will provide a cleanest taste versus bottle conditioning.

 

[Puddlethumper]

There are some varying opinions out there on how long to leave beer in the primary and whether to use a secondary or not. I choose to secondary almost all my beers as does a professional brewer that I know. You should experiment for a while and decide for yourself what works best for you.

Bottom line is to not rush the move from primary to secondary or to bottle. Intense bubbling in the airlock usually only lasts for the first day or so. The yeast is still working for quite a while after that intense initial activity ceases. It goes through a "cleanup" stage that may take a week or more.

I choose to allow most beers to remain in the primary for at least 10-14 days then test with a hydrometer. Three identical readings over three days tells me the fermentation is done. (Most of the time around 1.010-1.012). Some would say OK to bottle at that point and I won't argue the point. I choose to move the beer to secondary at that time for another 10-14 days allowing the beer to warm a little. This step does not affect the flavor. It does clean up the beer so when I bottle I have less crud in the bottom of my bottles.

After secondary is complete I bottle using a priming sugar calculator and weigh the priming sugar very carefully. The result is good beer perfectly carbed.

 

[suckmyale]

You did not kill the yeast from the light....yeast dies from heat. Skunking happens with the hop oils and UV light.

Personally, I would just leave it in the primary for 2-3 weeks, skip the secondary......as you are new to the process.....K.I.S.S. (Keep It Simple Stupid)....however, I don't think you are stupid

Follow the bottling instructions and let them sit for 2-3 weeks to carb up.....then enjoy and dream of the next batch you are going to do.