New to the Brew

[sundaypunch]

I've got a batch of IPA that's been fermenting for a week and a day. There's not been any activity in the bubbler so I peeked inside the bucket. The krausen that had built up is gone mostly and the FG has been consistent for two days. I don't want anything to go wrong or spoil but don't want to rush the process either. I've read in different writings to wait anywhere from a week to three weeks. The kit says two days after bubbling stops. Any suggestions and advice?


Sundaypunch

 

[kaconga]

If the final gravity is steady for 3 days then it is ready to bottle. A couple of caveats though:

1. The final gravity should be in an acceptable range.

2. The temperature cannot have dropped recently, this will cause a stalled fermentation.

3. You should look at whether the yeast you used is a "slow" finisher. These yeasts can take gravity down very slowly at the end of fermentation.

But for 99% of situations a stable gravity over 3 days means it is done and ready for the next phase. However you do have some wiggle room here. If you can't get to the beer for a month give or take a week then it will not be detrimental to it.

Congrats on your brew!

 

[fimpster]

If bubbling has stopped, take a gravity reading (don't forget to drink the sample - it is beer now- and dont return it to the fermenter). Then wait three days and take another. If the numbers match, AND if the number fall in the expected range for your recipe, you could go ahead and bottle. That's what basic kit recipes tell you do do and it will make beer.

HOWEVER If you leave it in the fermentor for around 3 to 4 weeks, your yeast go through a conditioning phase after primary fermentation and do a lot of cleanup in you fresh beer. Your beer will likely be much much better by just letting it hang out for those 3 weeks before bottling.

Good luck and please report back on how things go.

 

[unionrdr]

At 8 days, it could be close to finished. But when the rapid bubbling slows or stops, only initial fermentation is done. It'll then slowly, uneventfully creep down to a stable FG. I then give it 3-7 days to clean up by-products of fermentation & settle out clear or slightly misty before packaging. The beer wil be better as a result.

 

[sundaypunch]

Thanks for y'all's in out. I decided to push it back a week to clear up some more.

 

[mrgrimm101]

Good idea. The bubbles in the airlock are not really a good measure for if fermentation is complete. Generally, I let my beer sit for 3 weeks in primary before I take a gravity sample to make double sure that it is finished. I have found that 3 weeks is plenty of time for the beer to finish fermenting, plus it gives it extra time to clear up and for things to settle before bottling.

I have a pumpkin porter that has been in primary for just over 2 weeks now, and my plan is to take a gravity sample on Thursday, then again on Saturday (which will make 3 weeks), then I am going to transfer to secondary and add some vanilla. I will let it sit in secondary for about 5-7 more days, then bottle time. I usually do not transfer to secondary, but I want to get the beer off of any of the pumpkin that may have settled out.

From what I've read, there isn't any danger in leaving beer in a primary for weeks or even months. Depending on the style, this can be beneficial. I wouldn't try to go for a record or anything, but an extra week or 2 can help. I know it can be hard to wait, but patience can often lead to a better end product in homebrewing.

 

[sundaypunch]

I bottled this past weekend. I went to get my hydrometer and it had busted so I didn't get to take a gravity reading. I'll be getting a new one soon. Can't wait to taste the finished product!


Sundaypunch

 

[fimpster]

I hope you still took a sample to taste. Always taste, it'll help you learn.

 

[metanoia]

Good choice- never rush fermentation if you don't have to. If your kit really says to use the airlock activity as a way to determine when fermentation is over, throw those instructions out and get a copy of How to Brew! If you bottle too early and there are still fermentable sugars in the beer, plus the sugar you're going to add at bottling, there's a good chance of ending up with exploding bottle bombs instead of delicious beer, not to mention lower ABV.

Plus, you'll get clearer and cleaner beer in the end. The current beer that's in my fermenter was at FG after just 6 or 7 days, but it wasn't tasting anything like I'd want a brown ale to taste like. Took a small sample today at 17 days and it's a lot more delicious, not to mention it'll still be sitting there for another 11 or 12 days. While the beer might be done fermenting in 1 week, I'd say that 2 weeks is the absolute bare minimum for getting good tasting beer, 3 weeks for great beer, and longer if you want exceptional beer.

 

[unionrdr]

It also depends on hopping levels. Too long, & they'll be fading by the time the bottles are ready to drink.

 

[sundaypunch]

This is some great info. Thanks for the insight.


Sundaypunch