Adding Body to Homebrew Kits

[woodnut]

thanks for that. I was just reading that post about DME and was a little confused when looking at the offerings at my local brewshop online.

[EoinMag]

-The Admirals Reserve was fermenting very nicely for the first 24-48 hours and the airlock bubbling but the yeast head seems to have gone and the airlock is no longer bubbling, I can see a few small bubbles rising to the surface but it looks to not be doing much. May it have stuck?


Many thanks.

48 hours? Primary might be mostly finished but leave it for another 14 days at least, if you can leave it 3-4 weeks even better. Then bottle or keg.

[Ditch]

Chris; Not even " SDM " ? Packet in front of me just calls it " Malt " I'm happy enough with 'Dry / Dried Malt' or 'Malt Powder' myself. So many people are talking about how 'I' make my own " Ditch's Stout " using the Dark stuff as it is ..... Drives me up the wall!

Anyway; It's that Wednesday I mentioned, above, look. I'm enjoying myself. Think I'd better finish this Jameson and get another pint of the stuff we've been discussing in private. Then I'll pop back out there and give Mr Mag there apoplexy by explaining what I've been up to and what else is tasting so bloody good!

[woodnut]

another 14 days in the fermenting bin? or 3-4 weeks even better?


wow that is alot longer than the 4-6 days on the instructions.


Do I run a higher risk of it going off with such long periods in the fermenting bin?

[EoinMag]

another 14 days in the fermenting bin? or 3-4 weeks even better?


wow that is alot longer than the 4-6 days on the instructions.


Do I run a higher risk of it going off with such long periods in the fermenting bin?

Nope, not once you did it cleanly to start with. I do all my beers for that long. Instructions are trying to get you pissed as quick as possible, quality is not a large consideration with kit instructions. My experience and that of many others is that longer in the FV is better. Others on here will disagree saying it's too long to leave a beer on dead yeast, to that I say....rubbish, I've not had a problem yet and the longest I've left a beer in primary is 5 weeks, beer was very good.

[Lillywhite]

wow that is alot longer than the 4-6 days on the instructions.

These are only a guide and fermentation period depends on many factors, not the least the ambient temperature where your FV is.

It's best, in my opinion, to ignore all manufacturer's instructions apertaining to length of fermentation period and when it's going to be ready to quaff.

[woodnut]

Many thanks for the advice!

The room where the Wherry is conditioning and the Admirals Reserve is Fermenting is approx 16c in the day (no central heating on) and 20c at night (heating on). I have got a brewbelt on the Admirals Reserve just under half way up the vessel.


Would anyone be kind enough to comment on one of my previous questions :

-Regarding the Wherry I would like to get a few bottles worth and leave the rest in the barrel. Is this advisable? After it has had a week conditioning in a warm place could I take a few bottles worth then store the barrel and the bottles in a cold place for 4 weeks or so to mature? If so would I need to add a little sugar to the bottles before syphoning? I have already added sugar per instructions when it went into the barrel.



Cheers once again...

[EoinMag]

Many thanks for the advice!

The room where the Wherry is conditioning and the Admirals Reserve is Fermenting is approx 16c in the day (no central heating on) and 20c at night (heating on). I have got a brewbelt on the Admirals Reserve just under half way up the vessel.


Would anyone be kind enough to comment on one of my previous questions :

-Regarding the Wherry I would like to get a few bottles worth and leave the rest in the barrel. Is this advisable? After it has had a week conditioning in a warm place could I take a few bottles worth then store the barrel and the bottles in a cold place for 4 weeks or so to mature? If so would I need to add a little sugar to the bottles before syphoning? I have already added sugar per instructions when it went into the barrel.



Cheers once again...

It's a bit late to take some bottles off after you have it in the keg, you should have done it at the same time, in a pinch what you outline should work.

[EoinMag]

Even after fermentation is finished yeast continues to work and clean up a beer and by-products and waste products from fermentation, the longer period serves to bulk condition the beer.