first time brewer

bru · Post by **bru** » Wed Oct 07, 2009 6:45 pm

haZe wrote:Excellent

Personally I wouldn't bother trying to stir anything back in - you're probably risking infection by messing with it, so I'd leave well alone for a few days until the foam subsides. Then drop the hydrometer in.

nice one. i left it alone, the inch or so of foam has gone (was only there for a day or two), which leads me to the next question, is that normal?

bru · Post by **bru** » Wed Oct 07, 2009 6:47 pm

pas8280 wrote:mines away as well bru i didnt use an air lock just tied a tea towel over the top,i somehow inherited 3 hydrometers but was going to tap some beer off into a tall this vase (missus hasnt noticed it missing) to check gravity is it better to stick it in the fv ?

i plan on just sticking it in, so to speak

pas8280 · Post by **pas8280** » Wed Oct 07, 2009 6:52 pm

well bru im hoping its normal mines gone down as well but appears to be bubbling still. I was a little worried about the temp but it seems to be going ok as of 74 hrs in, fingers still crossed

bru · Post by **bru** » Wed Oct 07, 2009 8:01 pm

pas8280 wrote:well bru im hoping its normal mines gone down as well but appears to be bubbling still. I was a little worried about the temp but it seems to be going ok as of 74 hrs in, fingers still crossed

i'm worried about the temperature too - was 16c in the room it's in this morning, back up to 18c later on though. it's still bubbling, guess it may just need another day or two.

haZe · Post by **haZe** » Thu Oct 08, 2009 9:38 am

bru wrote:i left it alone, the inch or so of foam has gone (was only there for a day or two), which leads me to the next question, is that normal?

Yeah, perfectly normal. It should carry on bubbling away for a few more days yet

sonicated · Post by **sonicated** » Thu Oct 08, 2009 11:52 am

bru wrote:i'm worried about the temperature too - was 16c in the room it's in this morning, back up to 18c later on though. it's still bubbling, guess it may just need another day or two.

Try and relax, that should be fine.

If the airlock is not bubbling at all and it hasn't fermented out (got to the required gravity) then you may need to raise the temperature a possibly rouse the yeast but that is very unlikely. When the room temperature drops it will take some time before the brew drops to that temperature. The brew is usually slightly warmer thanks to the yeast doing it's thing anyway.

pas8280 · Post by **pas8280** » Sat Oct 10, 2009 10:40 am

dont know how bru's kit is going mine had almost stopped bubbling by day 5 just a few on top but today day 6 it was all frothy is that normal (its like worrying about your first baby all over again)

bru · Post by **bru** » Sat Oct 10, 2009 6:27 pm

pas8280 wrote:dont know how bru's kit is going mine had almost stopped bubbling by day 5 just a few on top but today day 6 it was all frothy is that normal (its like worrying about your first baby all over again)

yo pas - came to see how yours was going. i'd assume the froth was normal - must be near the right gravity by now?

bru · Post by **bru** » Sat Oct 10, 2009 6:29 pm

sonicated wrote:
bru wrote:i'm worried about the temperature too - was 16c in the room it's in this morning, back up to 18c later on though. it's still bubbling, guess it may just need another day or two.
Try and relax, that should be fine.

If the airlock is not bubbling at all and it hasn't fermented out (got to the required gravity) then you may need to raise the temperature a possibly rouse the yeast but that is very unlikely. When the room temperature drops it will take some time before the brew drops to that temperature. The brew is usually slightly warmer thanks to the yeast doing it's thing anyway.

thanks. i went away for a couple of days and the temperature had dropped to 14c in the brew when i got back. went back to the shop and got a warming belt, gave it a little stir and it seems to have picked up again, yeh!

bru · Post by **bru** » Mon Oct 12, 2009 7:47 pm

this stuff should be ready to bottle tomorrow, so another couple of questions if you would be so kind:

whats the easiest method of bottling? (i don't have a tap
should i sterilize the bottles before bottling?
i regular granulated sugar ok?

thank you!

Jerry Cornelius · Post by **Jerry Cornelius** » Mon Oct 12, 2009 8:42 pm

bru wrote:whats the easiest method of bottling? (i don't have a tap
should i sterilize the bottles before bottling?
i regular granulated sugar ok?

Using a tap! But, if you don't have one you'll have to syphon it out. If you can, get a bottling wand to attach to the syphon tube, that will help - it leaves the correct amount of headspace in the bottle. If not, just make sure you leave about 1 in empty in the neck of the bottles. Try to keep it the same in all bottles.

Yes, you must sterlise the bottles (and caps).

Household sugar is fine.

Barm · Post by **Barm** » Mon Oct 12, 2009 8:52 pm

hey bru!
It's gone well so far, hasn't it?

1. you'll need a syphon tube with an in-line tap. Mr Wilko has these very cheap. use a clothes peg or similar to clip the tube loosely to your FV, to stop it going right to the bottom and sucking up sediment, you can adjust the depth as you go. Do not fill the bottles right up - always leave a good 1 - 1.5 inches headspace.

2. you MUST sterilise the bottles first! I'd usually rinse with hot water first to remove any dust/dirt. Then pour 1/2pint or so of sodium metabisulphite solution into the first bottle, hold the crown cap on in place with your thumb, and shake it up making sure the liquid covers all surfaces. Then pour out into the next bottle, replace the crown cap loosely on the one you've just emptied, and repeat for the rest. when all done, go back to the first bottle, run in some fresh cold water, cap on, quick shake, then empty down sink and replace cap loosely. repeat for the rest. then prime them:

3. granny sugar's fine. One scant/level (not heaped!!) teaspoon per litre (ie 1/2 teaspoon per average pint/0.5L beer bottle) is the usual priming rate. DO NOT be tempted to increase this amount - you'll end up with "gushers" (check recent posts on this)! I found those little kitchen scoop measures are the best way to accurately and repeatably dose out a 1/2 tsp measure.

btw it's IMPERATIVE that you ensure the brew has completely "fermented out" before bottling. Watching the airlock, or just waiting for a set time period is not a good indication of this: there's only one reliable method - using a hydrometer. A gravity reading of more than about 1014 may well indicate that fermentation has in fact not finished (a number of reasons for this); if you bottle prematurely you will get "gushers" as experienced in several recent posts. So don't be in a rush to bottle; but do make sure it's definitely reached its 'final gravity'.

bru · Post by **bru** » Tue Oct 13, 2009 6:38 pm

excellent - thanks again guys. looks like it could do with another day, will crack on with it tomorrow.

Barm · Post by **Barm** » Tue Oct 13, 2009 7:06 pm

as I said: don't rush it - a few more days in the FV will not hurt, it all counts towards maturing time!
General rule of thumb that you're ready to bottle is a steady hydrometer reading (usually below about 1012 or so) for 3 consecutive days. This is the only reliable way to ensure fermentation has been fully successful.

pas8280 · Post by **pas8280** » Tue Oct 13, 2009 8:17 pm

Mines reading 1014 today so will see next two days hopefully Friday bottling,got spare fv with tap and bottling stick caps and capperall set just short of time

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