Beginners Questions - Colne Valley Bitter

[kitsunegari]

Hi there,

My missus bought me a CVB kit for christmas, and I've got it all prepared ready to go. I'm fairly sure I've got the first stage down, everythings just been sterilised and I'm about to put the mixture in to the fermeting bucket.

That I'm pretty sure I've understood, however I'm not 100% sure about the next step. I've got a keg for a secondary fermentation step, and according to the instructions I'll want to move it to that in 5-7 days, depending on the hydrometer reading. But I'm not clear on the process - as the instructions that came with the kit don't mention the keg step at all!

So I guess my first question is a) do I need to use the keg at all for fermentation, or just for storing and serving the beer?

Then I guess if there is a secondary fermentation step, how do I go about doing it?

Any help is kindly appreciated - this is my first go .

[Garth]

after 5-10 days at 18-20C the yeast should have done it's work, you'll be able to check this with the hydrometer. I have done this kit a few years ago but can't remember the FG, it'll probably be in between 1012 and 1008.

so then you need to move it into the barrel to condition, mature and then serve from.

sterilise the barrel, tap, cap and a siphon tube. Siphon into the barrel trying not to splash too much. If you've made the kit to 35-40 pint, add to the barrel about 80g of white sugar/glucose that has been dissolved in some boiling water then cooled to 20C. Seal the barrel, some folk put a thin smear of vaseline around the cap seal to ensure an airtight seal. Leave it in then same location you fermented it in for a week or so, then move it to the cool.

The secondary fermentation that occurs when it's in the warm will not create enough CO2 to dispense the full keg, you'll need another source of gas such as sparklet bulbs, or widget cannisters etc. This is best sorted while the beer is fermenting and before you transfer as you'll need the appropriate fitting on the top of your barrel cap, and once sealed it's best not to keep opening the top much.

[kitsunegari]

In addition to the above, there are a few unlisted parts that came with the kit, what is a sommelier for? I always thought that was a wine waiter at a restaurant :p

Ah I wrote that as you were posting Garth - thanks for that awesome post!

[Garth]

no probs, what does the 'sommelier' look like?

[kitsunegari]

Hard to describe, its a plastic tube, bent in on itself through a series of pockets to a drain at the bottom.

Er, I've attached an atrocious drawing of what it vaguely looks like :p.

http://i.imagehost.org/0476/sommelier.png

(I've only called it a Sommelier because thats what's written on the side.)

[Garth]

ahh, I guessed from your description before I saw your picture, good picture btw.

It's a bubbler airlock, some folk seal their fermentation vessel fully and then put that with some water (or vodka for cleanliness) in it, into a small hole in the lid sealed with a bung or blu-tac. I wouldn't bother with it personally, once your beer is in the fv with the yeast, snap the lid on all the way round then crack it off in one place just to to let any produced CO2 off, this is enough to keep it clean and dust/debris/insect free.

[bigdave]

*EDIT*

Garth beat me to it!

[colgilbec]

Just to build your hopes up,drinking this as i type,i,ve done 3 of the colne valley [ i just bottle all my brews ],i would say its one of the best kits i,ve done to date and i,ve gone through a fair few different ones,enjoy!!.

[mickhew]

Here's a good guide for the process

mod edit: sorry Mick, links to that website are not allowed.

[kitsunegari]

Well I've just taken the hyrdometer reading, roughly 1.1 if I'm reading it correctly.

Time to transfer to the keg?

[Lillywhite]

roughly 1.1 if I'm reading it correctly.

Nope, you're not reading it correct. Would suggest it's around 1.010, more likely 1.012-1.014.

Suggest you keg if you get a constant reading for a couple of days.

[kfm]

My missus bought me a CVB kit for christmas

Now that's what I call a Christmas present. Here's my Colne Valley Bitter after 4 months' conditioning ... think you will enjoy this one