New here... Have a a couple of questions

[foolsbrew]

Thanks again. Yeh its 2 meters. i think its long enough.
I have another question Its been 14 days. i removed the cap to see how is it going. there wasnt really any bubbles anymore. SO i thought maybe fermentation is over. I took a sample to read and it reads.... 1010.. do i need to add more yeast? cuz looks like not much goign on anymore...
Thank you. And please tell me at what reading can i start bottling
Thanks again for your great answers

1.01 sounds about right. You have a whopping 12% to 13% alcohol there since you started at 1.1.

The fermentation is over, what's left is some unfermentable material. It's fine to bottle now. It's probably oxygenated a fair amount from all the times you opened the fermenter

 

[Tobor_8thMan]

Hi again.
SOrry for keep comign back...
I managed to get a hose... for siphoning. thats best i could find. could someone please guild me how to make a siphone out of this? I couldnt find a pump. can i somehow make a siphone with this? I know i shouldnt suck. Any alternatives?
Thanks

At this point you don't want a pump as a pump will introduce oxygen.

Gravity is your friend.

 

[Sistermoon]

1.01 sounds about right. You have a whopping 12% to 13% alcohol there since you started at 1.1.

The fermentation is over, what's left is some unfermentable material. It's fine to bottle now. It's probably oxygenated a fair amount from all the times you opened the fermenter

Thanks.
I had to open it again to measure once more. I was wrong its close to 1.02 and with few bubbles. i took pics. Please have a look.
Thanks again for helping

 

[foolsbrew]

Thanks.
I had to open it again to measure once more. I was wrong its close to 1.02 and with few bubbles. i took pics. Please have a look.
Thanks again for helping

That's just yeast, it's fine. It's done fermenting, you can bottle it now.

 

[Tobor_8thMan]

I do hope everything touching the brew post boil is clean and sanitized (each time before the item is used).

 

[Tobor_8thMan]

Why such high OG? Possible to see recipe ingredients?

 

[foolsbrew]

Why such high OG? Possible to see recipe ingredients?

Because she was looking for a cheap way to get hammered and she figured sugar converts into alcohol and dumped a bunch of it

Kits usually aim for around 1.06 and the usual kit recipe calls for the wort extract + 1 kg of sugar. She must've done a bit over triple that amount to get 1.1
Hey, don't act like we haven't been there before

 

[FatDragon]

After skimming this thread:

Your OG wasn't 1.090. Since that's what you measured before topping off with 9L water, the OG is probably closer to 1.060. We'd have to know more details to give exact values, but don't expect a 10% ABV beer like most of the people posting here seem to assume (perhaps they didn't read the whole thread?). It's probably going to be closer to 6% ABV.

1.010 is a reasonable final gravity (FG) for this beer. It wouldn't hurt to wait a few more days to make sure it doesn't ferment a bit more, but 1.010 from ~1.060 after 14 days should be a pretty safe bet if you'd rather not wait.

Using your mouth to start a siphon for bottling isn't ideal, but it works. Having done it myself, I'll give two pieces of advice:

#1: Hold your hand over the end of the hose and suck through your hand, so your mouth doesn't touch the hose when you start the siphon. This reduces the possibility of infecting the beer.
#2: Only suck the beer out until the hose side is lower than the beer level in the fermenter. Physics will do the rest for you and you'll spare yourself a bit of cleanup by not sucking the beer all the way to the end of the hose.

 

[Tobor_8thMan]

After skimming this thread:

Your OG wasn't 1.090. Since that's what you measured before topping off with 9L water, the OG is probably closer to 1.060. We'd have to know more details to give exact values, but don't expect a 10% ABV beer like most of the people posting here seem to assume (perhaps they didn't read the whole thread?). It's probably going to be closer to 6% ABV.

That makes more sense.

 

[foolsbrew]

We'd have to know more details to give exact values, but don't expect a 10% ABV beer like most of the people posting here seem to assume (perhaps they didn't read the whole thread?)

Guilty as charged. In my defense it was half way thru the page and I am always drunk.

 

[ncbrewer]

Here is a video for siphoning beer without an auto siphon:

I like the auto siphon much better, but this method works ok.

 

[ESBrewer]

^+1 That's how I do except I do not touch it with my bare hands that are second most likely place to harbor Lactobacillus...(nr 1 is the mouth). I use sanitized rubber gloves. You don't need a racking cane but it can be easier to hold & position. When working without a cane you could submerge the hose completely in sanitizer, then pinch the tube near ends with sanitized gloves so that the water won't flow out when you move around. Train with water before you progress to beer.

 

[Sistermoon]

^+1 That's how I do except I do not touch it with my bare hands that are second most likely place to harbor Lactobacillus...(nr 1 is the mouth). I use sanitized rubber gloves. You don't need a racking cane but it can be easier to hold & position. When working without a cane you could submerge the hose completely in sanitizer, then pinch the tube near ends with sanitized gloves so that the water won't flow out when you move around. Train with water before you progress to beer.

Unfortunatley the hose is thick, cant pinch it the way that it closes. so gotta use a tool. Im goign to bootle now. I will prolly ue a jug if i couldnt siphone

 

[IslandLizard]

Unfortunatley the hose is thick, cant pinch it the way that it closes. so gotta use a tool. Im goign to bootle now. I will prolly ue a jug if i couldnt siphone

Maybe you can stick a piece of plastic in at least one end to seal it up. Or a rubber stopper or so. Everything needs to be well sanitized of course!

Train with water before you progress to beer.

That!!! ^
Seriously. Until you got the knack pat down, and can do it with your eyes closed, so to speak.

Having another set of sanitized hands available during racking can often help out tremendously.

 

[ESBrewer]

And when bottling, a bottling wand at the end of the hose would be a simple & useful tool to avoid excessive frothing(oxidation again..) and overflowing. You want to minimize splashing and the amount of headspace(oxidation..). But you need a little bit of headspace so that temperature/volume changes won't break the bottle. High quality silicone tubing is soft and can even be sterilized in the oven at ~170°C. PVC etc. would melt.

 

[Sistermoon]

Thanks all, I didnt have patience with hose and all so i used a jug first 45 bottles were fine. but last 2 jugs were with sludge, i had to throw away one jug. but still i did the job.
Last question... Now that my bottles are ready and sealed, can i store them outside?

 

[Jag75]

Thanks all, I didnt have patience with hose and all so i used a jug first 45 bottles were fine. but last 2 jugs were with sludge, i had to throw away one jug. but still i did the job.
Last question... Now that my bottles are ready and sealed, can i store them outside?

Did you use a calculator to figure out the amount of priming sugar at a certain temp to reach a desired co2 volume? Usually I keep my bottles between 65 and 70 for a couple weeks to get the carbination level.

 

[Sistermoon]

Did you use a calculator to figure out the amount of priming sugar at a certain temp to reach a desired co2 volume? Usually I keep my bottles between 65 and 70 for a couple weeks to get the carbination level.

no i didnt know how to do that, I just added one table spoon to sugar to each bottle and sealed it up. do i still get carbination in 0-10 c? of not i need to store them new window. which is around 18c ( 65f)

 

[Jag75]

Use this calculator for determining the amount of sugar in the future .

https://www.northernbrewer.com/pages/priming-sugar-calculator

 

[foolsbrew]

no i didnt know how to do that, I just added one table spoon to sugar to each bottle and sealed it up. do i still get carbination in 0-10 c? of not i need to store them new window. which is around 18c ( 65f)

Can you post a pic of one table spoon filled with sugar? Depending on how full that spoon is, it might be too much for a 33cl bottle. Or if you have a precision scale, you can figure out how many grams is that. This is actually important, you might have made grenades.

You won't get carbonation near the lower end of the 0-10c range. It will carbonate very very slowly near the 10c range. You are working with ale yeasts so they ferment at 15-25c (and higher, but you wouldn't want to ferment them at higher than 25c). A lager yeast will perform way better at 10c, but even they ferment faster at higher temps.

Store them near the window until you get your desired carbonation level. Then move them to the balcony. Let's calculate how much carbonation you are going to get first though, if that spoon is too full it might be dangerous.

You can store them warm too. It won't make a huge difference taste wise. Temperature control isn't as important in bottles as it was in the fermenter since there isn't a lot of fermentation to happen now. Aging also improves the taste considerably in most styles and will make most off flavors disappear. Make sure to leave them alone for as long as you can.

 

[Sistermoon]

Can you post a pic of one table spoon filled with sugar? Depending on how full that spoon is, it might be too much for a 33cl bottle. Or if you have a precision scale, you can figure out how many grams is that. This is actually important, you might have made grenades.

You won't get carbonation near the lower end of the 0-10c range. It will carbonate very very slowly near the 10c range. You are working with ale yeasts so they ferment at 15-25c (and higher, but you wouldn't want to ferment them at higher than 25c). A lager yeast will perform way better at 10c, but even they ferment faster at higher temps.

Store them near the window until you get your desired carbonation level. Then move them to the balcony. Let's calculate how much carbonation you are going to get first though, if that spoon is too full it might be dangerous.

You can store them warm too. It won't make a huge difference taste wise. Temperature control isn't as important in bottles as it was in the fermenter since there isn't a lot of fermentation to happen now. Aging also improves the taste considerably in most styles and will make most off flavors disappear. Make sure to leave them alone for as long as you can.

Thanks yes here is the pics... i exactly added same amount of sugar to each bottle that u see in the pic

 

[ESBrewer]

Tablespoon is probably too much. I just put 3 grams of glucose per 500 mls and some calculators say tablespoon of sucrose could be 12,5 grams. You should open a bottle every couple of days and if the bottles start gushing, it is best to open all of them immediately. In that case, invite your friends and have a party...

 

[foolsbrew]

Thanks yes here is the pics... i exactly added same amount of sugar to each bottle that u see in the pic

Oh, that's not a table spoon. It should be about 3 grams of sugar in that pic. (A sugar cube is 2.5g so you can squash one to compare). The standard table spoon size is 12.5g, a table spoon full of sugar is 30g.

3 grams per a 33cl bottle is still a bit much, but its not bottle bomb levels unless your bottles have been used a lot. Start opening them after 2 weeks and move them to the balcony when it's at the desired carbonation level.

 

[Sistermoon]

SOrry i meant Teaspoon.

 

[ESBrewer]

Teaspoon sounds better. Maybe 4-5 grams. Anyway, I would open a bottle every now and then to see what happens.

 

[foolsbrew]

SOrry i meant Teaspoon.

Yeah, I was worried for a second you were going to kill yourself
Use cubes next time, it's just easier and you will get the same level of carbonation in each bottle. They fit thru the opening of the bottle exactly with a little push.
I am guessing you displaced plenty of co2 already in the beer since you filled from the fermenter directly. At 4g of sugar you should end up at 4vol of co2 and I have previously filled the same bottles with 4vol just fine. You are probably going to end up at 3vols. Higher than necessary, but not a huge deal.

A calculator: https://www.brewersfriend.com/beer-priming-calculator/

Teaspoon sounds better. Maybe 4-5 grams. Anyway, I would open a bottle every now and then to see what happens.

Nah, that spoon is pretty flat. It's 4g tops Probably like 3g.

 

[ncbrewer]

I just added one table spoon to sugar to each bottle and sealed it up.

This is actually important, you might have made grenades.

A tablespoon, even if this is a spoon from the table, or about a teaspoon, is way too much sugar for a 330ml bottle. You could seriously have bottle bombs. I haven't had to deal with that, so I don't have any good suggestions, but once they've had time to get some carbonation, be extremely careful with them. Store and handle them safely - wear protective gear. I've read some suggestions about relieving pressure a few times. Maybe someone here can help with specifics.

Edit: I see I missed some posts. 4 volumes is still above what some sources allow in a standard beer bottle. And the spoon probably wasn't filled exactly the same each time. So I would still be very careful.

 

[Sistermoon]

Some update.. SO i was walkign today and i saw my room smells like beer. I looked and saw theres a mess under my beers box. One of them was exploded from under. i moved the box to balcony which is colder now. My bottles were fake prolly, they were new but not thick enough

 

[ESBrewer]

Yes and there's excess sugar that may produce even more pressure..the bottles could explode when you pick one to open. Be careful and next time, add less sugar.

 

[ncbrewer]

the bottles could explode when you pick one to open.

I've seen accounts of bottles exploding when being opened. I guess the stress of opening adds to the stress from the pressure.

Edit: Those I read about exploding were over carbonated.