True Brew German Dark ?'s

[stussy2870]

Hey everyone..

Seems like every time i brew a new batch i have new questions.. So lets get to it.

My question has to do w/ 2 things
1) Kit issues
2) Readiness


Forgive my lack of correct terminology...

The beer/wort..?? has been fermenting in the Glass Carboy for almost a week. Saw steady bubbles at the Airlock right about hour 12 through 36.

So question 1- My kit did NOT come w/ a Steeping bag even though i now know it should have... All the ingredients were cooked up at the initial stage. Looking at the beer now theres TONS of floating debri- Pretty much all over the place. Im assuming this is b/c the kit did NOT have that bag. Do you guys think thats correct ...AND- im planning on running it through a strainer into my backet to filter out the garbage then again back into the Carboy for another day or 2 to let it settle.... Bad Idea?

Question #2 - The top of the beer has random patches of bubbles but the Airlock doesnt appeart to be bubbling any longer. As i mentioned, its been in the Carboy for a week - reccomended time for the kit was 3-5 days to complete fermentation...

Any reccomendations on actions to take from here??

Thanks in advance

 

[akryder]

1) Yeah, I think you should have received a steeping bag in your kit. As far as your beer goes, did you boil the grains? Heating the grains too hot (over 170) leads to tannic extraction, which can lead to an astringent quality to the beer. As far as running it through a filter, I believe that if you let it sit long enough, the debris should settle out. The more times you transfer (and how you filter) gives a higher opportunity for infection/oxidation. If you have a bottling bucket, you may just want to let it sit long enough to finish fermentation (as determined by use of a hydrometer) and allow everything to settle, and then carefully rack to the bottling bucket. This will leave behind all the yeast and other trub.

2.) I wouldn't pay any attention to the kit instructions as far as fermentation goes. Only a hydrometer will tell you when fermentation is complete. A lot of people on this forum will leave the beer up to and beyond 4 weeks before moving it off of the primary yeast cake. If you move the beer to early, you run the risk of bottle bombs.

 

[stussy2870]

Thanks Akryder...

Again- forgive the noob here.. How would i use the hydrometer to tell when fermentation is complete?

Yes- i boiled the grains.. ... This stinks.. So is my beer garbage? do i even bother trying to bottle it? This is not happy news..

 

[akryder]

Using a hydrometer to tell if the fermentation is complete is pretty simple, really. What you're looking for is consistent readings over a period of time, say the same reading, 3 times over 6 days. Some people do 2 readings over 3 days. If your reading is dropping (going closer to 1.000), you're still fermenting, and you should leave it a lone. When the readings are staying the same, you know that you're yeast are done converting the sugars. This means it's safe to bottle, but not necessarily ready to bottle. Even though the yeast are done converting sugars, they aren't done cleaning up after themselves. This is why people tend to leave their beers on the yeast cake for extended periods of time. The yeast are wonderful at getting rid of off flavors, and changing the profile of the beer after active fermentation is over. I tend to leave my beers a minimum of 2 weeks on the yeast cake after active fermentation is over, and sometimes longer. I've left one up to 2 months that was great. I've read that some people leave their beers longer.... Let your palate be your guide on that.

As far as your beer being garbage....I wouldn't dump it. I'd let it finish fermenting, and then let it sit a few more weeks. Taste it (using sanitary practices) along the way. Many people have had the "should I dump it" thought come through their minds, and find that with time, they'll get a drinkable beer. You can always get another fermenter, and start another batch in the meantime. It'll help take your mind off of this one.