Help a brewing virgin!

[Philip Parsons]

Hi all,

I got a beer brewing kit for christmas, and I've been as excited as a school kid since.

I've started my first brew of Woodforde's Wherry, and it's been fermenting for around 9 days now. I tested it tonight and got a 1.012 reading. I tasted it (of course) and was worried about the reading and the taste. However, thanks to this forum, those fears have been put to bed as it sounds like this is what I should be aiming for.

I have a number of questions as a brewing virginA couple of questions though if someone could advise.

1) It's still bubbling a little. Should I wait for this to stop, or get it into bottles now?
2) Would I be right that the reason it took 9 days rather than the 4-6 days on the packet is because my house is a little chilly?
3) If I bottled when the hydrometer reading was higher that this, would it make the beer less strong, or would it ruin it?
4) How can I find out how strong the finished beer is, and can I change the strength of the beer during the brewing process?
5) When I add sugar, can I use any type? and should I add sugar to the fermenting vessel and stir just before I bottle, or add a little to each bottle?
6) Once bottled, how long can I keep it for?
7) For future reference, do particular types of beer last longer than others?

Sorry for all the questions, but from reading through this forum this evening, my mood has switched from terrible disappointment (coupled with smashing my only thermometer on the kitchen floor) to schoolboy excitement again, and it looks like there is a lot of good advice here.

Thanks

Philip

[Philip Parsons]

Oh, and I forgot to say, I've not enough glass bottles yet, so I'll be bottling my first brew in 1 litre PET bottles which I understand don't last as long.

Philip

[Garth]

Hi Phil and welcome to the forum

1) give it another couple of days, when you've had a hydrometer reading that has been the same for a couple of days, then you should maybe bottle it. this sort of runs into Q2
2) yes, the colder the enviroment, the slower the yeast works, this isn't a bad thing as long as it doesn't get so cold the yeast gives up and goes to sleep.
3) if it has yeast in it, it will slowly ferment, get to a certain gravity then stop, although you do run the risk of bottle bombs if the beer still has a way to go and you bottle it too early.
4) by using a hydrometer and taking readings before pitching the yeast and then when it's finished.
5) any sugar is good, white household stuff does the trick, if you haven't another vessel to transfer the beer to and to 'bulk prime', then just add 1/2 a teaspoon to each sanitised bottle then cap.
6) this all lies on your saniation methods and the alcohol content
7) higher alcohol beers tend to last longer, and those that are more highly hopped.

if you're storing in PET bottles keep them out of the light, in a cupboard or something, UV light can make odd flavours in beer.

[brewzone]

Hi all,

I got a beer brewing kit for christmas, and I've been as excited as a school kid since.

I've started my first brew of Woodforde's Wherry, and it's been fermenting for around 9 days now. I tested it tonight and got a 1.012 reading. I tasted it (of course) and was worried about the reading and the taste. However, thanks to this forum, those fears have been put to bed as it sounds like this is what I should be aiming for.

I have a number of questions as a brewing virginA couple of questions though if someone could advise.

1) It's still bubbling a little. Should I wait for this to stop, or get it into bottles now?

a: If You have an hydrometer the reading should be around 1.005 when fermentation has completed. However there are some kits that do not go below 1.010 or even 1.018

2) Would I be right that the reason it took 9 days rather than the 4-6 days on the packet is because my house is a little chilly?

a: The temperature will affect how quickly fermentation progresses. Colder weather will slow it down.

3) If I bottled when the hydrometer reading was higher that this, would it make the beer less strong, or would it ruin it?

a: If the final gravity is too high there is a chance of the bottles exploding! Once the reading has been the same for around 2 or 3 days then it has probably finished fermenting.

4) How can I find out how strong the finished beer is, and can I change the strength of the beer during the brewing process?

a: If the hydrometer reading was say 1.040 before fermenting and the final reading is say 1.005 then 40-5=35 and 35*.129=4.5%abv

5) When I add sugar, can I use any type? and should I add sugar to the fermenting vessel and stir just before I bottle, or add a little to each bottle?

a: Any sugar can be used but glucose is best as it ferments quicker.

6) Once bottled, how long can I keep it for?


a: The stronger the beer the longer it can be stored. I have a 4.5% abv that is kegged and still drinkable 6 months later.

7) For future reference, do particular types of beer last longer than others?

a: Unable to answer that one but the stronger the longer it should keep!

Sorry for all the questions, but from reading through this forum this evening, my mood has switched from terrible disappointment (coupled with smashing my only thermometer on the kitchen floor) to schoolboy excitement again, and it looks like there is a lot of good advice here.

a: We all started somehwere!


Thanks

Philip

[Philip Parsons]

Thanks gents, very useful.

Does that mean that when I add the sugar in the bottles, the second fermentation will make the beer stronger as it will continue to ferment, or is it simply for conditioning?

Finally, if I want to make stronger beer it sounds that I need to increase the original gravity of the beer. How is this achieved? Adding sugar?

I'd like to brew some honey beer in the future, would I simply add some to the fermenting vessel, and would the sugar in the honey increase the alcohol content too much?

Thanks again.

Philip

[Garth]

it will make it very slightly more alcoholic, but I doubt you'd notice it, like you say, it's just for conditioning.

you can add sugar, but in large quantities this will also add an unpleasant flavour, add spraymalt or liquid malt extract to up the alcohol of a kit.

for the honey beer see this topic viewtopic.php?f=5&t=29495 and then maybe do a search on the forum, it'll give you the answers

[floydmeddler]

Thanks gents, very useful.

1. Does that mean that when I add the sugar in the bottles, the second fermentation will make the beer stronger as it will continue to ferment, or is it simply for conditioning?

2. Finally, if I want to make stronger beer it sounds that I need to increase the original gravity of the beer. How is this achieved? Adding sugar?

3. I'd like to brew some honey beer in the future, would I simply add some to the fermenting vessel, and would the sugar in the honey increase the alcohol content too much?

Thanks again.

Philip

1. Yes, fermentation will begin in the bottle but only a little. It will strengthen the alcohlol slightly, but nothing worth writing home about. Its purpose is to give some fizz. for 23L I wouldn't add any more sugar than 50g-55g. Otherwise the fizz will sting the flavours off your tongue.

2. You can either add more sugar (which will add no flavour) or add dry malt extract or liquid malt extract which will give both flavour, alcohol and head.

3. Honey should be added to the fermenter around day 9 of fermentation. Once added, don't bottle until gravity has dropped and stabilised for 48 hrs. You'll want to add it at the end of primary fermentation so that the lovely natural flavours aren't blown out the airlock! You should pasteurise the honey before hand though by bringing it to around 80c in as little water possible for 15 mins.

This is how I do it anyway and have had nothing but great results.