Lots of questions for new brewer!

Bowser · Post by **Bowser** » Mon Dec 18, 2006 9:48 pm

Hi folks, just got started out in the big beer world, and not too sure about one or two things.

Ive got myself a Youngs kit with a pressure barrel. Started my first wort yesterday, just a basic Youngs harvest lager of which I don't expect to be great, but the experience will be good. It seems to be doing Ok, maybe about an inch of yeast smelling foam on top after 24 hours.

Things I ain't sure about though-

1. Do I scrape this 'foam' from the top of the wort?, or leave it there.
2. Is adding finings a good idea?
3. Not sure about the whole process of getting the wort syphoned into the pressure barrel. The barrel has a c02 injector on the top and a lid, which one to use? and is it bad for the beer to expose it to air during this bit of the process?
4. Do I stir the wort at all in the early stages?
5. Do I syphon everything into the pressure barrel, ie sediment and all?

I'm sure I'll have more questions, but I think that'll do for now!

Ordered a John Bull masterclass wheat beer kit for my next batch, can't wait! wheat beer Mmmmmm.......

Thanks,
Bowser.

Orfy · Post by **Orfy** » Mon Dec 18, 2006 9:54 pm

1. Do I scrape this 'foam' from the top of the wort?, or leave it there.

Do the least possible to the brew once you have the yeast in it. So I'd leave the foam. (Some people remove it but most leave it)

2. Is adding finings a good idea?

It's can be a good idea to add finings but you don't have to. Som add it at the boil others after the ferment is finished. If it's your first brew, try it with out to keep it simple and see how it turns out.

3. Not sure about the whole process of getting the wort syphoned into the pressure barrel. The barrel has a c02 injector on the top and a lid, which one to use? and is it bad for the beer to expose it to air during this bit of the process?

Not sure if I have your meaning right. But to syphon from the fermenter to the barrel just remove the barrel lid.

4. Do I stir the wort at all in the early stages?

Don't disturb the wort once it's fermenting.

5. Do I syphon everything into the pressure barrel, ie sediment and all?

No, you want to leave the sediment behind. It's dead yeast, protiens and other stuff that can give the beer off flavours.

bitter_dave · Post by **bitter_dave** » Tue Dec 19, 2006 7:23 am

Hi Bowser, you're bound to have lots of questions when you start brewing, given the feable instructions they tend to put on beer kits. Have a look at this; hopefully it should answer some of the other questions you have:

http://jimsbeerkit.co.uk/forum/viewtopic.php?t=1084

Good luck, and let us know how you get on

Bowser · Post by **Bowser** » Tue Dec 19, 2006 11:17 pm

One more question, what's the airlock for? My bin has a drilled hole with a grommit on top, I assume it goes in there, but why?
It's like a 2 piece perspex thing.

Vossy1 · Post by **Vossy1** » Tue Dec 19, 2006 11:32 pm

Hi Bowser,

An airlock is just that 'an air lock'.

It allows air or co2 gases to escape from your fermenting vessel without letting air in, ie, a 1 way system.

This way your beer is not allowed to come into contact with the atmosphere and any nasty bacteria harboured within it.

TIPS

If you try to pull the lid off your fv with the airlock attached some of the liquid from the airlock will drip into your beer! Use some form of sanitiser soln in your airlock or vodka

, and or, remove the airlock before taking the lid off.

mysterio · Post by **mysterio** » Wed Dec 20, 2006 1:24 am

3. Not sure about the whole process of getting the wort syphoned into the pressure barrel. The barrel has a c02 injector on the top and a lid, which one to use? and is it bad for the beer to expose it to air during this bit of the process?

Just on this point, yes it is bad to splash your beer after fermentation is complete. Minor splashing won't hurt but keep it to a minimum.

The valve in your pressure barrel is to let pressure out when it gets to a certain level, 4psi I think (not sure). Once you've primed your barrel, the natural build up of gas will let you draw off your first few pints, then you may need to inject some gas.

Bowser · Post by **Bowser** » Thu Dec 28, 2006 2:50 pm

Had the wort fermenting now for 13 days, and the SG is very slowly creeping down. It's at 1016 now, although it says on instructions to wait till 1002-1006. The thing is, Had a look today and the inch or so thick topping of yeasty bubble has withered away to a mere froth on the top?

Assure me!

Orfy · Post by **Orfy** » Thu Dec 28, 2006 2:58 pm

It shouldn't go as low as 1002. If it hits 1000 then it has the consistency of water. Not good.

Most ales stop at 1008 - 1012.

StrangeBrew · Post by **StrangeBrew** » Thu Dec 28, 2006 3:12 pm

Sounds perfectly normal to me! The initial vigorous frothy head will fade away as the yeast turns more sugar to alcohol and slows down.

As Orfy says, 1010 is fine and can be a little higher if it's going in a barrel.
My recent Woodeford's Wherry wouldn't go any lower than 1017, so in the barrel it went and it's turned out great!

Bowser · Post by **Bowser** » Thu Dec 28, 2006 3:13 pm

Cheers, Orfy.

So I'm just looking for a stable reading over 24 hrs then?

cool. I was a little worried over how long it was taking, especially as I don't have any more yeast to pitch, and nearest brew shop 30 miles away in Glasgow.
I think it may be slow as I didn't realise the importance of aerating the wort at the start, or giving the yeast a warm water start.

Bowser · Post by **Bowser** » Thu Dec 28, 2006 3:17 pm

Strangebrew, this is a lager though, shouldn't the SG be a wee bit lower?.

Can't wait to start next kit - John bull wheat. Then I'm already planning a Fixby gold, by which time I should have amassed enough empty Arran Blonde bottles!

Thanks Guys.

StrangeBrew · Post by **StrangeBrew** » Thu Dec 28, 2006 3:21 pm

Sorry Bowser, I've only ever done one Larger kit in the distant past so not 100% sure. Someone else will no doubt answer this for you though.

Bowser · Post by **Bowser** » Fri Dec 29, 2006 9:48 am

Daab,
I used Glucose bought from the chemist, a tip from a guy on another forum.

brigend-jaickie · Post by **brigend-jaickie** » Sat Dec 30, 2006 7:52 pm

Hi Bowser
I just tried my first Arran the other night (the dark one) it was great - have you tried any of the Orkney beers?
The Dark Island is very good it's then a toss up for me between their Northern light and red MacGregor.

You say you're 30 miles from Glasgow, and your nearest brew shop - do you have a Williamsons garden centre near by as some of their branches sell homebrew stuff.

Bowser · Post by **Bowser** » Sat Dec 30, 2006 9:32 pm

Brigend Jaikie - like the name,not sure our english cousins will know what a jaickie is tho!?.
Try Arran Blonde mate, awesome! a lot lighter than the rest, more of a florally type lager. I love dark island, one for a pishing wet freezing january night, in front of the fire tho. The one good redeeming feature of my local wetherspoons is dark island on tap.

I don't have a williamson garden centre near me, I'm at the opposite end of the country from you, prestwick.

Have a good new year.

Oops, back to topic, it's now in the pressure barrel, and i had a wee taste and it seems it may be OK.

Thanks all, may new year bring good beer!

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL

Lots of questions for new brewer!

Lots of questions for new brewer!