Newbie here just finished my first brew

[weasel1]

New to brewing and the forum. My first batch is in the fermenter and bubbling away. I did a 5 gal. Brewers Best IPA for my first attempt. Can't wait to see and taste how it turns out.

How long should it ferment for?, the instructions say one time period, but I read here on the forums, many people use a longer time period. Any thoughts?

 

[jester5120]

The best way to tell when it's done is by checking the gravity readings. when the gravity quits dropping then your beer is done. when i did my first batch tho i had no idea how to work the hydrometer to take gravity readings and i just wanted to drink my damn beer. Give it 10 days or so then go ahead and bottle or keg, that should produce all the alcohol and let it mellow out a little. as you do more brewing and research you'll learn the value of aging your beer and racking into a secondary fermenter.

Oh and congratulations

 

[scoundrel]

New to brewing and the forum. My first batch is in the fermenter and bubbling away. I did a 5 gal. Brewers Best IPA for my first attempt. Can't wait to see and taste how it turns out.

How long should it ferment for?, the instructions say one time period, but I read here on the forums, many people use a longer time period. Any thoughts?

IMO let it sit 3 weeks then start taking readings. I know its hard when you have nothing, but the beer will clear up nicely, the trub will compact and you'll have a nice clear, fully fermented beer! Welcome!

 

[h22lude]

Checking the gravity with a hydrometer is definitely a good idea. That is really the only way you know the beer has finished fermenting. When I started off I was leaving my beer in for at least 3 weeks, typically 4 to 5 weeks. Now with research and reading this forum I have started to make yeast starters and keep an eye on fermentation temp (yeast health, yeast pitching rate, number of yeast cells and good fermentation temp are the most important things to look at). Now I keep my beers in my primary for 2 weeks. I make sure I get the same gravity reading 3 days in a row and then I keg. There I will let it sit for 3 weeks and let it carb and condition.

Letting your beer finish fermentation and then letting it bottle condition will give you a great beer. Having the right pitching rate and fermentation temp is very important and I can't stress this enough. I went through my first 6 months or so of brewing not realizing how important they are. Using a starter and keeping your temp where it needs to be will be the difference between an "eh it's ok" beer to an "this is the best beer I have ever had" beer.

I would definitely do some reading on secondaries before you do it. Secondaries are still used but homebrewers are now finding that it is really an unnecessary step and increases you risk of an infection. People do use secondary for adding hops (dry hopping) or adding fruit. Other than that you really don't need a secondary but you can read about that and determine if you want to or not.

 

[HBngNOK]

As a relatively new brewer myself (little over a year, and 16 extract kit batches made), I think one of the best recommendations~time-lines I've picked up from the forum is primary for 4 weeks, bottle condition for 3 weeks, refrigerate for 1 week, don't worry, and enjoy!

 

[h22lude]

As a relatively new brewer myself (little over a year, and 16 extract kit batches made), I think one of the best recommendations~time-lines I've picked up from the forum is primary for 4 weeks, bottle condition for 3 weeks, refrigerate for 1 week, don't worry, and enjoy!

This is exactly what I used to do and it is completely fine. Leaving in primary for 4 weeks will not hurt at all. If you don't have a good way to control fermentation temp, it is best to leave it in a little longer so the yeast can clean up any off-flavors produced by not have the correct temp. I know this was my biggest problem when I first started which is why I left my beer in for 4 to 5 weeks.

 

[scoundrel]

Checking the gravity with a hydrometer is definitely a good idea. That is really the only way you know the beer has finished fermenting. When I started off I was leaving my beer in for at least 3 weeks, typically 4 to 5 weeks. Now with research and reading this forum I have started to make yeast starters and keep an eye on fermentation temp (yeast health, yeast pitching rate, number of yeast cells and good fermentation temp are the most important things to look at). Now I keep my beers in my primary for 2 weeks. I make sure I get the same gravity reading 3 days in a row and then I keg. There I will let it sit for 3 weeks and let it carb and condition.

Letting your beer finish fermentation and then letting it bottle condition will give you a great beer. Having the right pitching rate and fermentation temp is very important and I can't stress this enough. I went through my first 6 months or so of brewing not realizing how important they are. Using a starter and keeping your temp where it needs to be will be the difference between an "eh it's ok" beer to an "this is the best beer I have ever had" beer.

I would definitely do some reading on secondaries before you do it. Secondaries are still used but homebrewers are now finding that it is really an unnecessary step and increases you risk of an infection. People do use secondary for adding hops (dry hopping) or adding fruit. Other than that you really don't need a secondary but you can read about that and determine if you want to or not.

Leaving in primary for 4 weeks will not hurt at all. If you don't have a good way to control fermentation temp, it is best to leave it in a little longer so the yeast can clean up any off-flavors produced by not have the correct temp. I know this was my biggest problem when I first started which is why I left my beer in for 4 to 5 weeks.

Well said!

Everything h22lude said is spot on. As a new brewer, get in the habit of leaving it that extra week. I agree that pitching the proper amount of yeast will shorten the length of time to ferment but once you get a pipeline going that extra week won't matter. If you brew often you'll have a steady supply of beer and all of your beers will have plenty of time to finish.

Like h22lude said, proper pitch will make your beer stand out and if your ever in a pinch, you will feel confident that you can turn around a beer in two weeks.

 

[beergolf]

As a new brewer you are probably better off leaving it in the primary longer. 3 weeks or so. After you gain some experience , then there are some brews that you can shorten the time. Let them sit in bottles for a full 3 weeks. I know it is difficult for your first brew, so go ahead and take a taste of one at 2 weeks. This will give you a good idea how beer ages. Younwill be amazed how it changes from week2 to week 4.

Read up on fermentation temps and yeast starters for future brews. Hang out here and soak up as much info as you can.


Welcome to the addiction.

 

[weasel1]

Thanks for all the helpful info and encouragement. I guess at this point patience is the name of the game. That and deciding what to brew next.

 

[weasel1]

Anyone here know of a decent digital hydrometer out there that's not too expensive?

 

[scoundrel]

Anyone here know of a decent digital hydrometer out there that's not too expensive?

Were you thinking Refractometer? I'm not aware of a digital hydrometer but I'd like one

 

[beergolf]

Thanks for all the helpful info and encouragement. I guess at this point patience is the name of the game. That and deciding what to brew next.

Patience is the hardest part about brewing....

I ended up getting extra fermenters so that I could brew more often and keep my pipeline going.

If you have three then even if you brew every week you can easily leave you brews in the fermenter for the full 3 weeks.

I even have a few extra for bigger beers and Belgians tha like even longer time in the fermenter.

 

[weasel1]

I bought two six and a half gal. carboys and have one six gal. bucket fermenter. Ready for another batch now!