New to brew, Mr. Beer Oktoberfest question

[Brew Bayou]

The kit instructions say ferment for in keg for 3 weeks then bottle. But the instructions on the can (Oktoberfest Lager) say ferment 1 week in the keg, add sugar in bottles, fill, let sit for 2 weeks.

Umm what? What do i listen to?

Thx

 

[Nagorg]

The kit instructions. It wont be ready to bottle after only one week.

 

[Brew Bayou]

Ok thank you, smells good, its been sitting for 5 days now. We shall see!

 

[RM-MN]

Neither set of instructions is really right. Bottling at one week will probably be fine but the beer may not be done fermenting yet and bottling beer that isn't done fermenting gets you gushers or possibly bottles that explode. At best it will get you bottles with a lot of sediment in the bottom that you will want to leave when you pour. More time in the fermenter lets this settle out there instead of in your bottles.

Leaving the beer in the fermenter for 2 to 3 weeks works out better but after bottling a minimum of 3 weeks before opening will get you better beer. For your first beer however, open one bottle at a week. Open a second bottle at 2 weeks and see if you notice a difference. For most beers this will be noticeable. For your Octoberfest, it should be pretty much done with the changing by the third week. Darker beers and beers with higher alcohol will take longer.

 

[Brew Bayou]

Neither set of instructions is really right. Bottling at one week will probably be fine but the beer may not be done fermenting yet and bottling beer that isn't done fermenting gets you gushers or possibly bottles that explode. At best it will get you bottles with a lot of sediment in the bottom that you will want to leave when you pour. More time in the fermenter lets this settle out there instead of in your bottles.

Leaving the beer in the fermenter for 2 to 3 weeks works out better but after bottling a minimum of 3 weeks before opening will get you better beer. For your first beer however, open one bottle at a week. Open a second bottle at 2 weeks and see if you notice a difference. For most beers this will be noticeable. For your Octoberfest, it should be pretty much done with the changing by the third week. Darker beers and beers with higher alcohol will take longer.

Ty for your insight

 

[Brew Bayou]

So i have been fermenting for 1.5 weeks and i have taken a reading with a beer and wine hyrometer. It says i have a density of 1.005 and 0 maybe 0.1 % alcohol. I have some yeast on top of the batch and a few bubble islands. Should i scrap this batch or wait the 3 weeks to ferment and check again then?

I tried a 2nd test, this time with a commercially produced sample amd got the same reading. Now i am confused.

 

[Muff]

What was your OG ?

 

[Brew Bayou]

New to this, no idea what the OG is that you are referring too. Sorry

 

[Nagorg]

You have to measure gravity before pitching yeast (OG or Original Gravity) and then again after fermentation completes (FG or Final Gravity). The difference between these two measurements is what determines the %ABV. You cannot determine this from the post fermentation reading alone.

Dont throw it out.. The 1.005 measurement (regardless of accuracy and assuming this is SG or "Specific Gravity") tells you that fermentation should be complete. You cannot know %ABV without the pre-fermentation measurement.

Bottle and prime that sucker and try it in about 3 weeks when its carbonated! (will take less time if kegging and force carbonating..)

 

[Brew Bayou]

Awesome thank you. Had no idea I had to measure prior, next time I will make sure. Your insight is very much appriciated.

 

[Lefou]

I've had ales measure 1.004 after bottle conditioning.
One in particular was a blonde done with WLP001 California Ale yeast. It was nice, dry beer with great clarity. A SG of 1.005 isn't unheard of, but with certain yeasts, it's very possible.

 

[RM-MN]

So i have been fermenting for 1.5 weeks and i have taken a reading with a beer and wine hyrometer. It says i have a density of 1.005 and 0 maybe 0.1 % alcohol. I have some yeast on top of the batch and a few bubble islands. Should i scrap this batch or wait the 3 weeks to ferment and check again then?

I tried a 2nd test, this time with a commercially produced sample amd got the same reading. Now i am confused.

You're just reading your hydrometer wrong. That 0.1% alcohol is really for making wine and it shows the remaining potential alcohol. With beer, there are part of the sugars that cannot be fermented by the beer yeast and these impart some of the beers flavors. That's why we nearly always have a final gravity reading that is above 1.000. Let your beer continue to ferment (not the right term, fermentation is probably over when your gravity reading is so low) for the 3 weeks and if the gravity hasn't changed you can bottle.

Ale yeasts are often quite fast and it isn't uncommon to hit final gravity in 3 or 4 days but the activity of the yeast will have all the trub stirred up so we suggest you wait longer to let that settle out. Since much of the trub is not much heavier than water, that settling can continue for a long time. The longer you let it settle the less goes into your bottles where it settles out. You then pour carefully to leave this behind as it gives your beer a muddy look and doesn't taste particularly great. We'll often suggest you wait 3 weeks to bottle but in truth you could bottle sooner if your gravity reading is stable. You also can wait longer and get less sediment. How long? Probably not more than 6 months. 4 weeks would try my patience.

 

[Brew Bayou]

Very interesting and yes maybe I am reading it wrong. I was thinking you would measure the %ABV with it. But this is done through a equation with the 1st and 2nd reading. I missed the boat on that one.