National Homebrew Club Ireland

It's the Craft Blonde Lager kit.
I started Saturday and I sanitised everything. I warmed the two pouches and added 3 litres of boiling water mixed it up. I then added 20 litres of cold water from the tap.

Here's where I think I messed up. The water from the tap was very cold. I had rehydrated the yeast and mixed it up but I never checked the temperature of the mix in the FV. Once I had added the yeast I noticed that the temperature was 16 degrees.

I put it in the cupboard and its now at a steady 18 degrees for the last 2 days.

From reading around I seen that its best to add the yeast at about 24 degrees.

Have I messed it up?
Is 18 degrees warm enough or should I move it somewhere warmer?

18 is an ideal temp. It may take a day to get started being pitched at 16 but it will be fine. Just forget about it for a few weeks and get another on the go.

24 is high try and be 19 +/- 2

You'll be grand :)

Thanks for the replies. I hope you're all right.

The instructions say it has to be kept at 22 degrees for best results.

Mine is still at 18 degrees and there is no bubbling after 3 days :(

Temperature is a guide not a fixed target. Did you take a s/g reading before you pitched the yeast. If you did then by taking another reading now will tell you if fermentation is under way. The higher the temperature the quicker the wort will ferment but this also changes the taste of the beer as different flavors are created. 18 degrees is fine. :)

No Bubbling could be just a loose lid

Starting gravity was 1.038

Gravity today (day 4) was 1.020

Looks like CH was right (don't tell him that though)

Just call me Shylock ;)
We've all done it, at least your off now secure that lid and bubbler and give it a couple of weeks to do its thing.

Quote from: CH on February 17, 2016, 09:30:34 AM
Just call me Shylock ;)
We've all done it, at least your off now secure that lid and bubbler and give it a couple of weeks to do its thing.

You want a pound of flesh for your services?!

Thanks lads.

I dont have a trial hjar, so I am using the tube the hydrometer came in to take the readings. Is this ok?

That can be a bit tight and give an incorrect reading due to the surface tension on the side.
I used to just drop a sanitised hydrometer into the bucket and spin away from foam to ensure there was no bubbles on the bulb
Resist the temptation to test gravity every day I know that's hard.
I would measure it at pitching and 2-3weeks later on 3 consecutive days to ensure fermentation has finished before bottling.
Every time you crack the lid there is the potential to allow friends in and remove the positive pressure c02 blanket.

Glass or plastic Carboys if you want to see what your beer gets up tohttps://vimeo.com/155670333 (https://vimeo.com/155670333)

What I miss about moving to buckets is seeing the yeasties float around :(

I love watching others work and fart it's very therapeutic.

I use the tube my hydrometer came in with no issues. A buddy got one with a slightly tighter tube though - too tight I felt, but he's using it anyway. If it doesn't touch the sides when floating it should be fine.

I like a tight one. if you put it in too fast you get a gush of sweet goodness out around. tasty lick lick... 

IKEA do a glass flower vase thing. Nice wide base. That's what I use.
Think it's this one.
http://www.ikea.com/ie/en/products/decoration/vases-bowls/tajt-vase-clear-glass-art-10067655/

Quote from: nigel_c on February 17, 2016, 09:51:12 PM
IKEA do a glass flower vase thing. Nice wide base. That's what I use.
Think it's this one.
http://www.ikea.com/ie/en/products/decoration/vases-bowls/tajt-vase-clear-glass-art-10067655/

That looks the job.

Quote from: LordEoin on February 17, 2016, 09:23:38 PM
I like a tight one. if you put it in too fast you get a gush of sweet goodness out around. tasty lick lick...

Down with that sort of thing

So I opened it briefly to find this? Is it dead? 6 days and it looks as if nothing has happened. Can it be rescued?

It's all good. Most of the fermentation is probably done so it's starting to condition now. Relax. It's all good.

Shut that lid!, leave it another week at your ferementation temp. I mean 7 days 168 hours with out touching it, no, nope don't touch duh no discussion ;) Try and get a tight seal on the bucket. You can press the middle of the lid when its closed and that should send air through the airlock, if it doesn't you have air escaping somewhere else. sometimes at the base of the airlock, don't fiddle with it now. 

You have Krausen around the rim of the bucket so its been fermenting, its looking clear and so all the right signs so just leave it

Yeah looks fine to me. It'll be grand!

Ok.  That's the one and only time I opened it. It is tight. When I push the lid I get bubbles in the airlock.

If it's dead I don't want to waste time. It says on the kit instructions I should be adding the hops Sunday. No chance of that.

Quote from: thechevron on February 20, 2016, 09:23:46 AM
If it's dead I don't want to waste time. It says on the kit instructions I should be adding the hops Sunday. No chance of that.

Its not dead. It looks perfectly normal. The bulk of the fermentation has finished which is why nothing appears to be happening. Add the hops Sunday

what's the gravity now?

1.018

Same for the last few days.

That's a bit high close it up and leave for a week

Quote from: thechevron on February 16, 2016, 10:51:52 PM
Starting gravity was 1.038

Gravity today (day 4) was 1.020

So no movement in 5 days. This is the first reading Ive taken that was not in the tube the hydrometer came with. It shows 1.020 or there about.

 ;)

Quote from: CH on February 22, 2016, 12:03:33 PM
;)

I don't understand what your getting at? Sorry I'm a newbie.

neither do I tbh, i'd call that 1.020 too :)

On 21st you said the gravity was 1018 today you say its 1020 and looking at that pic its hard to see be careful with the reading of the hydrometer as I don't believe its finished.
Put your eye at same level and read, take a close up pic if you like and we can tell you what it is. No scrub that last bit don't touch it.

1. Give bucket a twist (Not a shake) to rouse yeast
2. Leave in 18-22 Degrees constant to finish off. Temp is important as it may have stalled.
3. Leave it alone for 7 days, no messing touching no measuring etc
4. Measure Gravity again at that point
5. in 2 months give me a bottle  :)

Quote from: CH on February 22, 2016, 01:47:36 PM
5. in 2 months give me a bottle  :)

first brews never last 2 months...  ;D

I think that reading in the glass from the pic above is the only true reading I have  since the first gravity reading. I had been using the tube that came with the hydrometer for the other readings and that was a bit tight.

I have been taking samples from the tap at the bottom of the FV.

I have not noticed any kind of action or bubbling or anything since I started this brew, Im wondering if its fermenting at all?

A friend gave me these sachets of yeast this morning, is it worth trying to pitch more yeast?

test the hydrometer in water at 20°c. It should read 1.000.

You could add the restart sachet I suppose. I've not used that stuff so i don't know if it adds off-flavors etc.

Yeah its 1.000 at 20 degrees, I checked that.

Should I stir it once I add the yeast?

Could the the yeast in the Craft Kit have been the issue?

i've never had any problems with the yeast from those kits.
unless your temperature has been fluctuating a lot it should have just kept going til it was done at around 1.010

after a bit of googling, i probably wouldn't add the restart stuff. looks to be more for wine and is not suitable for beer.

maybe just pick up the bucket and swirl the contents around to knock all the yeast back into solution, then leave it at 18-20 and check back in a few days. be careful when picking up a full fermentor as it usually causes air to be sucked in through the airlock (along with the airlock contents)

Quote from: LordEoin on February 22, 2016, 02:54:31 PM

Quote from: CH on February 22, 2016, 01:47:36 PM
5. in 2 months give me a bottle  :)

first brews never last 2 months...  ;D

:D

Quote from: thechevron on February 22, 2016, 10:31:11 AM

Quote from: thechevron on February 16, 2016, 10:51:52 PM
Starting gravity was 1.038

Gravity today (day 4) was 1.020

So no movement in 5 days. This is the first reading Ive taken that was not in the tube the hydrometer came with. It shows 1.020 or there about.

Gravity still hasn't dropped :(

No action in the airlock. It will be 2 weeks tomorrow.

And it's been at a reasonably steady 18C the whole time?

Yeah 18c according to the stick on thermometer.

Im supposed to dry hop this brew for three days, is there any point at this stage?

No
Carb it, Drink it, get back on the horse and do another

I would. Might aswell get those hops in there.
Taste it, smell it. If its not tasting rotten, THEN carb it, drink it, get back on the horse and do another.
There are very few first beers that go smoothly.
But it might end up being a great beer if all this poking and prodding hasn't introduced an infection along the way
If the yeast did shit itself, maybe contact HBW or whoever you bought it from and maybe they'll have some other resolution for you :)

Here is a pic of the temperature. As you can see the 18 is green but the 16vis slightly blue. Is the temp too low?

that's 18 alright

Ok, i opened it to dry hop and found stiff floating in the wort.  Here are 2 pics. I did move the fv a good bit when lifting it up onto the kitchen table.

I boiled the muslin bah and threw in the hops as the Instructions said.

Did you sanitise the bucket before you used it?

Yeah I used starsan. I sanitised everything. P

Have you tasted this at all? Simplest way to see if theres an infection.   If it tastes/smells of vinegar or anything other than close enough to beer then it might be an infection, you'll know if it tastes like crap.   

Smells like beer. Tastes kinda  like flat beer.

The 'floaty bits' just look like some of the dried Krausen from the side of the FV that fell into the bucket - normal.

Quote from: thechevron on March 04, 2016, 07:52:42 AM
Smells like beer. Tastes kinda  like flat beer.

Congratulations, you just made beer! Imperfect as it may be, it's still beer!

sweet tasting beer ;)
time to batch prime and get into a bottle

Quote from: CH on March 04, 2016, 10:03:37 AM
sweet tasting beer ;)
time to batch prime and get into a bottle

Ok. So I've been using the tap on my FV to take samples for gravity readings. This is obviously not sterile now. How can I use this tap to get the beer it to my other bucket?

Is there some other process I will have to use?

do you have a siphon?

CH - if the yeast has given up in the bucket, will it have enough life left to carbonate the beer; or do you think it's stopped at 1020 due to unfermentables?

Quote from: thechevron on March 04, 2016, 10:47:23 AM

Quote from: CH on March 04, 2016, 10:03:37 AM
sweet tasting beer ;)
time to batch prime and get into a bottle

Ok. So I've been using the tap on my FV to take samples for gravity readings. This is obviously not sterile now. How can I use this tap to get the beer it to my other bucket?

Is there some other process I will have to use?

Whenever I take samples from the tap, I rinse it twice after with boiled water (turn it 'upside down' to fill), and then fill it with Starsan for a couple of minutes. For racking I then just rinse it wit Starsan before attaching the tubing and away I go!

I pitched more yeast and it eventually reached 1.016 and has been like this since 27/02/2016.

It's a bloody mess 

Quote from: Drzava on March 04, 2016, 11:25:24 AM

Quote from: thechevron on March 04, 2016, 10:47:23 AM

Quote from: CH on March 04, 2016, 10:03:37 AM
sweet tasting beer ;)
time to batch prime and get into a bottle

Ok. So I've been using the tap on my FV to take samples for gravity readings. This is obviously not sterile now. How can I use this tap to get the beer it to my other bucket?

Is there some other process I will have to use?

Whenever I take samples from the tap, I rinse it twice after with boiled water (turn it 'upside down' to fill), and then fill it with Starsan for a couple of minutes. For racking I then just rinse it wit Starsan before attaching the tubing and away I go!

Its a bit late for that now. I've taken at least 7 samples from the tap and have never rinsed it after or cleaned it.

just dump it and move on.

I got rid of all my buckets with taps. Too risky with infection

If you don't have a siphon you'll need to use the tap. Honestly it's your first beer, bottle it and move on

Quote from: Pheeel on March 04, 2016, 12:19:15 PM
I got rid of all my buckets with taps. Too risky with infection

If you don't have a siphon you'll need to use the tap. Honestly it's your first beer, bottle it and move on

I have a siphon. Should I still dump it?

Just reading over this thread for the first time and I have to disagree with dumping it.  Firstly, can I reassure the OP that your beer looks fine and is giving the readings I would expect from this kit, the yeast used and the temps it's fermenting at.  If I'm right with my dates the beer was brewed on 13th of Feb and shouldn't have even been looked at until the 27th.  At this stage, this thread was 4 or 5 pages long! 
The pitching temp was a little low, but far better off than being too high, and in my opinion the fermenting temp was a little low.  I would have gone with 19 or 20 by throwing a duvet around it and if on a tiled floor, put a bit of cardboard under it.  But leaving it at 18 would have done no harm, just delayed fermenting time a bit. 
At your temps, I would have delayed my first reading until 02/03 and dry hopped on 05/03.  By opening and closing the lid, taking readings etc as much as you did, you did yourself no favours and could have introduced nasties, but if you cant tell from tasting then it looks like things are fine.
If you haven't dry hopped already, I would leave it a few more days, add dry hops, leave for a few more days and bottle away next weekend.  Clean and sanitise the tap before you bottle or siphon if you have one.     

Brewing process is fairly resilient - if it looks and smells ok, it probably is, main risk of infection is at the start of fermentation, or from dirty bottles.

As others have said, bottle it and see how it turns out - I'd siphon it into the bottling bucket rather than using the tap though.

Quote from: thechevron on March 04, 2016, 11:50:36 AM

Quote from: Drzava on March 04, 2016, 11:25:24 AM

Quote from: thechevron on March 04, 2016, 10:47:23 AM

Quote from: CH on March 04, 2016, 10:03:37 AM
sweet tasting beer ;)
time to batch prime and get into a bottle

Ok. So I've been using the tap on my FV to take samples for gravity readings. This is obviously not sterile now. How can I use this tap to get the beer it to my other bucket?

Is there some other process I will have to use?

Whenever I take samples from the tap, I rinse it twice after with boiled water (turn it 'upside down' to fill), and then fill it with Starsan for a couple of minutes. For racking I then just rinse it wit Starsan before attaching the tubing and away I go!

Its a bit late for that now. I've taken at least 7 samples from the tap and have never rinsed it after or cleaned it.

Give it a few rinses with boiled water and Starsan - it'll be grand!

OP don't dump it. Continue as usual, stop opening the lid so much, and wait for it to be ready!

Quote from: Richie71 on March 04, 2016, 12:35:03 PM
Just reading over this thread for the first time and I have to disagree with dumping it.  Firstly, can I reassure the OP that your beer looks fine and is giving the readings I would expect from this kit, the yeast used and the temps it's fermenting at.  If I'm right with my dates the beer was brewed on 13th of Feb and shouldn't have even been looked at until the 27th.  At this stage, this thread was 4 or 5 pages long! 
The pitching temp was a little low, but far better off than being too high, and in my opinion the fermenting temp was a little low.  I would have gone with 19 or 20 by throwing a duvet around it and if on a tiled floor, put a bit of cardboard under it.  But leaving it at 18 would have done no harm, just delayed fermenting time a bit. 
At your temps, I would have delayed my first reading until 02/03 and dry hopped on 05/03.  By opening and closing the lid, taking readings etc as much as you did, you did yourself no favours and could have introduced nasties, but if you cant tell from tasting then it looks like things are fine.
If you haven't dry hopped already, I would leave it a few more days, add dry hops, leave for a few more days and bottle away next weekend.  Clean and sanitise the tap before you bottle or siphon if you have one.   

Thanks for the detailed reply.

I dry hopped last night. 3/02. And I plan on bottling on Monday 7/02. I will use the siphon to transfer to the priming bucket which also has a tap.

Thanks for all the help folks.

More yeast ah here!
Too much tinkering  and fiddling and doubting yourself and others on this one 
Those yellow floating things were dead yeast from the packet killed by the alcohol in your beer
Bottle it and go and do another but trust me if its at room temp 18 degrees do not open the lid or mess with it in any form for 2 weeks and it will be fine.

Something I've found with every part of brewing is less is more.

Quote from: molc on March 04, 2016, 05:53:41 PM
Something I've found with every part of brewing is less is more.

with the exception of patience

First brew bottled. Took me fookin ages between batch priming and stick filling.

Hope it's worth it.. How long before I crack one open?

Back in that cupboard for 2 weeks up around fermentation temps, keeping those see through bottles covered and away from sunlight. Then another two weeks chilling in the shed should do it.  Try one after a week in the shed but it won't be at its best.

So now you have an empty fermenter. What's next? Keep them rolling and the wait won't be as long next time!! 

I have a cider to try. I'll get it on the weekend  ;D

Good job! I'd suggest a month - but if you last longer than a week I'd be surprised!

Quote from: thechevron on March 07, 2016, 10:57:45 PM
First brew bottled. Took me fookin ages between batch priming and stick filling.

Hope it's worth it.. How long before I crack one open?

As above, leave it for a month, it'll be carbonated after 2 weeks but won't taste anymore than young fizzy beer; the further 2 weeks turns it into tasty beer.

Recommendation for next bottling session:
1. Ditch the clear & green glass (it'll 'skunk/light strike' the beer in daylight - the UV light reacts with the hops*)
2. Fill your bottles more, half way between where you have filled them & the top, 2 finges width.

Now get your next brew on, pitch yeast & keep at constant temp & dont look at it for 2 weeks. :)



* Skunked Beer (http://www.beeradvocate.com/articles/527/) - What does light-struck mean?

This is when the beer has been exposed to ultraviolet light for a period of time. Hop-derived molecules, called isohumulones, are basically ripped apart. Some of these parts bind with sulfur atoms to create that 'skunk' character, which is similar in character to a skunk's natural defense and is such a potent compound that parts-per-trillion can be detected and even ruin a beer.

Although brown bottles aid in protecting beer from being light-struck, it hardly makes the beer invincible.

Green or clear bottles provide little to no protection. And it's been said that bottled beer can become light-struck in less than one minute in bright sun, after a few hours in diffuse daylight, and in a few days under normal fluorescent lighting.

Quote from: pob on March 08, 2016, 09:45:13 AM

Quote from: thechevron on March 07, 2016, 10:57:45 PM
First brew bottled. Took me fookin ages between batch priming and stick filling.

Hope it's worth it.. How long before I crack one open?

As above, leave it for a month, it'll be carbonated after 2 weeks but won't taste anymore than young fizzy beer; the further 2 weeks turns it into tasty beer.

Recommendation for next bottling session:
1. Ditch the clear & green glass (it'll 'skunk/light strike' the beer in daylight - the UV light reacts with the hops*)
2. Fill your bottles more, half way between where you have filled them & the top, 2 finges width.

Now get your next brew on, pitch yeast & keep at constant temp & dont look at it for 2 weeks. :)



* Skunked Beer (http://www.beeradvocate.com/articles/527/) - What does light-struck mean?

This is when the beer has been exposed to ultraviolet light for a period of time. Hop-derived molecules, called isohumulones, are basically ripped apart. Some of these parts bind with sulfur atoms to create that 'skunk' character, which is similar in character to a skunk's natural defense and is such a potent compound that parts-per-trillion can be detected and even ruin a beer.

Although brown bottles aid in protecting beer from being light-struck, it hardly makes the beer invincible.

Green or clear bottles provide little to no protection. And it's been said that bottled beer can become light-struck in less than one minute in bright sun, after a few hours in diffuse daylight, and in a few days under normal fluorescent lighting.

Thanks for the info. They are all in a dark cupboard under the stairs. Ill get the white ones in some bags just to make sure.

Bottled one week today. Stored in a closet at 18 degrees all week.

Should I sample?

No, leave for another 3 weeks & it'll be ready.

It'll only be fizzy in another week, needs the following 2 to condition/mature.

If you try a sneaky one now, the bottle fairies will jinx them

(Maturing & conditioning beer in a 500ml bottle is a totally different process & timeframe than in a commercial 1000L bright tank)

Just a word for next time, those bottles all look slightly underfilled. Next time around you should fill them to the lip of the bottle then pull the bottle dow to stop the flow. Bottle wand takes up space in the bottle that you have to account for.

Quote from: craiclad on March 15, 2016, 10:27:44 PM
Just a word for next time, those bottles all look slightly underfilled. Next time around you should fill them to the lip of the bottle then pull the bottle dow to stop the flow. Bottle wand takes up space in the bottle that you have to account for.

Yeah, the instructions said leave 5cm at the top of the bottle. I probably over compensated. What will this mean to the finished beer?

Probably not a whole lot! I would thing that the beer will carbonate better and oxygenate less with less headspace though.

So after 2 weeks in the bottle I decided to open a small 330ml bottle last night just to see how it was progressing. It was absolutely gorgeous. Poured lovely and kept the head all the way to the bottom of a half pint glass.

Ill leave it alone now for another few weeks.

Success! And they'll only get better from here on!