Good work bandit, I like the pictures.
I personally wouldn't bother with the Iodine test, if you're mashing for 90 minutes you'd have to have done something quite badly wrong to not get conversion.
1st ever brew, standard bitter from David Line BBB Pg 34
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PieOPah
Possibly just the foam that is created when you aerate the wort. This is a good thing as the yeast needs plenty of oxygen (to begin with). Before fermenting oxygen is important. After fermenting begins you don't want any oxygen anywhere near you wort/beerbandit1200s wrote:I am slightly concerned that a head had formed once it had come through my chiller. The head is still there now with the yeast added.
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bandit
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PieOPah
Some people skim the brown scum off, others don't bother.
Personally I leave the brown scum as most of it seems to cling to the side of my FV. Any that does go back into the beer settles out and ends up in the slurry.
If your beer is still fermenting (and it sounds like it is) I wouldn't rack to secondary. Wait a few more days until the krausen (foam) has disappeared. This is just my opinion.
If you rack to secondary too early then you are reducing the amount of active yeast working on your beer. I have heard thatt his can have detrimental effects on your beer.
Personally the minimum amount of time I leave in primary for is 7 days.
Personally I leave the brown scum as most of it seems to cling to the side of my FV. Any that does go back into the beer settles out and ends up in the slurry.
If your beer is still fermenting (and it sounds like it is) I wouldn't rack to secondary. Wait a few more days until the krausen (foam) has disappeared. This is just my opinion.
If you rack to secondary too early then you are reducing the amount of active yeast working on your beer. I have heard thatt his can have detrimental effects on your beer.
Personally the minimum amount of time I leave in primary for is 7 days.
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Kev.
I think you run this risk if you rack late, not early, as much of the yeast will have dropped out of suspension as fermentation slows but really there still should be more than enough yeast for conditioning purposes.PieOPah wrote: If you rack to secondary too early then you are reducing the amount of active yeast working on your beer. I have heard thatt his can have detrimental effects on your beer.
I normally rack from the primary to an airlocked secondary when the fermentation slows and the krausen begins to drop, usually anytime up to a week, although I don't think timing is exactly crucial. I've left it longer with no adverse effects. Once in the secondary I'll leave it as long as I like, normally until it has dropped bright, I also dry hop in the secondary.
As for the trub that collects on top of the krausen, I personally don't bother skimming and haven't for done for years with no ill effects, it gets left behind when you rack anyway.
I think skimming just open up another variable to go wrong like ending up with your cat/children/glasses/false teeth falling into your beer!
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bandit
I have now racked it to its secondary fermentation vessel. There are the odd bits of yeast floating around but I assume they will settle soon. One thing I can add is that it tastes 100% better than the kit I tried 2 months ago. I have just drunk a syphon tube full and its definetly got alcohol in. And bubbles and flavour and aroma, that's it I'm hooked bring on the next brew day
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bandit
I have just made the most important decision of my, so far, very eventful week (the wife has put a disc out in her back so she's laid up on some well serious drugs) . On thursday morning of this week, 9th Nov, I am going to start my first batch of Timothy Tayors Landlord.
OG 1042
4,460g golden promise pale malt
42g styrian goldings
35 g fuggles hops (both full boil)
goldings hops 15g (last 15 mins)
irish moss 10 gm
All the ingredients are here. I am going to put this one to bed and then hit the York Beer Festival on friday night. I dont think I will see Saturday morning. But I might remeber to write a few brew names down while I'm there and try and scrounge a few good recipies.
OG 1042
4,460g golden promise pale malt
42g styrian goldings
35 g fuggles hops (both full boil)
goldings hops 15g (last 15 mins)
irish moss 10 gm
All the ingredients are here. I am going to put this one to bed and then hit the York Beer Festival on friday night. I dont think I will see Saturday morning. But I might remeber to write a few brew names down while I'm there and try and scrounge a few good recipies.
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bandit
I have just put this first brew into the King Keg. (cornies will be next years addition) I checked the SG and it was 1.001 It smells lovely but had a few lumps of yeast floating around. I have added some beercleer II and 50grams of glucose. The room is 21 deg C constantly, should I do anything else to it?
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Vossy1
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eskimobob