Evening all, I had a pop at my first home brew this evening. I'm going to quickly describe how I did it and if anybody has any comments or critique on how/what I did please feel free to voice your opinion or advice, it'd be much appreciated.
I sterilised all my gear and rinsed it in warm water after.
I added 2 kettle fulls of boiled water and a tin of Coopers Canadian Blonde and a tin of LME. The last contents of both tins were swished out with the hot water.
I filled up the FV to 23 litres and gave it another good stir.
Before I added the yeast I took a reading on my hydrometer. Can anyone tell me what the reading is? please have a look at my pics
After that I added the yeast, I gave it another stir and popped the lid on. I added the airlock and put some cooled bold water into it.
Again, wit reference to my pictures, is it ok to leave the FV where it is? Its in a warm corner of my living room, away from direct sunlight but it will get some light. Should I cover it?
That's a bit warm lad. You want to be aiming for around 18-20c.
Can't make out the hydrometer reading but it looks to be about 1.050, which is grand.
I have a brewbelt but am holding off adding it. The ambient temp of my sitting room is generally between 18-20c so hopefully I wont need to add it at all, I'll keep an eye on the temp though, cheers.
The reading was showing on the bottom part of the "Red Part" which indicates "Start Beer" so I can only presume thats ok?
Aye looks good - think it's around 1.040 so should be roughly 4%.
Keep us posted!
What was the temperature of the wort when you took the hydrometer reading? 1.040 is the reading but it might need temperature correction.
Sent from my HTC One
Quote from: irish_goat on November 11, 2013, 10:14:40 PM
Can't make out the hydrometer reading but it looks to be about 1.050, which is grand.
Hope that was a typo... ???
Temperature is about 23c, hydrometer will only be a point or 2 off so nothing to worry about.
Would not be to concerned with the temperature being on the higher side it should drop down overnight then you can see if you need the heat belt.
As the beer ferments it will generate a bit of heat so it will be a bit higher than room temp. :)
The main thing is to keep the temperature constant.
Keeping it at a constant 24 will be better than having it lower but fluctuate over day/night cycles.
Coopers kits are originally made for the australian market and the yeast will work on up to about 28C I think.
But the higher the temperature or the mor the fluctuation, the more off flavours you'll have.
As goat says, 18-20 would be best for this kit
There should be no need to cover it where it is unless it is in direct sunlight.
Quote from: delzep on November 11, 2013, 11:41:53 PM
Quote from: irish_goat on November 11, 2013, 10:14:40 PM
Can't make out the hydrometer reading but it looks to be about 1.050, which is grand.
Hope that was a typo... ???
Aye. :-[
Thanks for all the replies guys, it's great to be part of a forum like this where people are so helpful.I'll keep a close eye on the temp today so and aim to keep a constant temperature rather than allow it fluctuate between a certain temperature range over day and night.
Will keep you all posted as things progress.
Thanks again for your interest and help.
Reckon thats at 1.042 spot on.
Do you have a problem to read the hydrometer?
Quote from: Will_D on November 12, 2013, 11:26:07 AM
Reckon thats at 1.042 spot on.
Do you have a problem to read the hydrometer?
Yeah, as I'm a complete newbie I'm a bit unsure of how to "read" my readings.
I showed the missus the hydrometer last night and she seemed sure enough but I'm not too sure at all.
Were you standing on the equator when you took the pic's :P
Dont be too put off by that kit, its a bite Shite IMHO, dounno why they want to put people off brewing. Lordeoin should show you how to do the Aussie pale ale hack always nice.
Quote from: DEMPSEY on November 12, 2013, 11:50:55 AM
Were you standing on the equator when you took the pic's :P
I see this forum has its comedians too!
I came home at lunch time only to notice bubbles flowing through my airlock at quite a steady pace - is this normal?
Contents were added to the FV at around 9pm last nite.
FV Temp is about 20 degrees.
Perfectly normal. :)
Cheers Dunkel!
What causes it?
It's the yeast. They can live and reproduce 2 ways with and without oxygen.
Within the first 48hrs they use up all the oxygen in the wort and reproduce quickly. This is the most efficient way for them and when you are emptying the fermenter most of the yeast in the bottom will have grown in this timeframe.
When the oxygen is used up they can still grow and reproduce but it is less efficient and produces extra waste products, carbon dioxide and alcohol. what your seeing is the airlock is the yeast going to work. The fermenter looks kinda transparent so you should also be able to see a big foamy head starting to form.
When it slows to a virtual stop then it should be done, you can then take hydrometer readings a day or two apart when the readings are the same and not dropping then it should be done.
But make sure is been at least 1.5 - 2 weeks as the yeast do extra stuff after munching through the sugars.
as Dunkel say's perfectly normal. Th e yeast are working away at the fast fermentable sugars first and are quite vigorous. They produce co2 as well as alcohol and its the co2 that is getting pushed out. It will calm down after a day or two and the yeast will continue on the rest of the fermentable sugars remaining. :)
cheers for putting my mind at ease guys - i can hear the FV Bubbling away in the corner of the sitting room as i type away on the laptop.
I suppose all I gotta do now is wait until it slows down to pretty much no bubbles and take 2 readings that give the same results two days apart?
Will keep all posted anyway, thanks again.
I love the sound of airlocks working.
Sounds liek you got this all under control :)
Cheers LordEoin, I had to too up the airlock this morning as there was only a drop of water left in it - there must have been some vigorous bubbling overnite!!!
Lovely smell of beer though !
It'll probably stop bubbling fast so, leave it the full 2 weeks anyway to allow the yeast to clean up after itself and drop any excess out
I'll aim for the 2 week mark so.
Bubbling has slowed down a lot since yesterday evening.
All good otherwise
perfectly normal :)
Just a quick update ...
I'm a week and a day into it and the bubbling has slowed right down to a few bubbles every ten minutes or so.
Bottles are all cleaned and dried on my new bottle tree, just waiting to be sanitised on bottling day.
Should I start taking hydrometer readings in case fermentation finishes earlier than the 1 1/2 - 2 week mark?
Not a kit brewer myself so Does kit beers need to be allowed to condition first to let the yeast do a clean up after primary is done. :-\
Demosey, As a complete newbie I don't have a clue ....
yep, Dempsey's right.
Keep away for a min of 2wks. 3 if you can manage :P
Your beer will thank you for it!
3 weeks even before I bottle it?
Is there not a risk of leaving it for too long before bottling?
Quote from: DEMPSEY on November 19, 2013, 04:50:18 PM
Not a kit brewer myself so Does kit beers need to be allowed to condition first to let the yeast do a clean up after primary is done. :-\
Why not!?!
Its not how you make the wort that is important. Wort is wort and fermentation and the magic yeasties work without prior knowledge of the production process.
Patience is the watchword!
I would leave it, your yeast needs to clean itself up a little. smooth out if you like!
3wks no problems
Don't be worrying about your bubbler, people will tell you take 3 readings on consecutive days!
more chance of introducing nasties, especially for your fist brew.
2wks will see fermentation thru, 1wk will clean it up
So 3 weeks is better? Was told to wait 1 1/2 to 2 weeks before... What does yeast cleaning itself up mean?
Quote from: fishjam45 on November 19, 2013, 09:42:16 PM
Demosey, As a complete newbie I don't have a clue ....
He's been called a few things in his time!
Fishjam45 you are in Wicklow right? pm me and we can chat on the "I think my beer is ucked" helpline dedicated to supporting new brewers!
All this free advice are you not a member yet?!
"Demosey" - feckin autocorrect on the phone ...
Yeah I'm in beautiful bray, will send you a pm now
1 week - mostly fermented out but mucky - lots of sediment if you bottle now
2 weeks - pretty much guaranteed fermented out and the biggest stuff has dropped out - fine to bottle
3 weeks - a bit clearer - less sediment in the bottle
If you're bottle conditioning, clarity in primary isn't much of a concern tbh. it just means less sediment in the bottle.
Once it's properly fermented out, All the same conditioning will happen in the bottle at the end of the day
Quote from: fishjam45 on November 19, 2013, 10:03:31 PM
So 3 weeks is better? Was told to wait 1 1/2 to 2 weeks before... What does yeast cleaning itself up mean?
Lots of interesting chemistry goes on when the yeast ferments out your wort.
Some of these chemicals contribute to 'off flavours'.
I am not a biochemist, but when we speak of the yeast 'clearing up' we mean that the yeast absorbs these chemicals in some way, often simply by sticking to them and dragging them down to the yeast cake as the yeast settles out.
Thanks guys, I'll wait a while longer so if it's gonna help.
I was just a little concerned that there was a risk of leaving it too long in the FV.
Cheers again for the replies.
When beer is brewed the first stage of fermenting is rapid and the easy to eat maltose sugars are consumed by the yeast. As this frantic consumption happens the yeast multiply and some can't hack it and so explode spilling their guts into the beer some of which is histamine. When the primary ferment is done the HUGH (nhc joke) amount of yeast look around for something else to chew on so they ate's up all the crap left after the first feast thus the clean up :).
Dempsey, I feel I have just visited the abattoir and seen how they make sausages, you and your carnivorous yeast stories.
Next you will be telling me they shit, fart and belch through my beer and then folks ask why I do secondary, jeeez.
Sent from 1 of 300,000,000
;D ;D ;D
Cheers Dempsey, or should I say Demosey ;D
Bubbling has all but stopped now . . . am itching to get bottling! ;D
Just took this hydrometer reading, been in the FV for 11 days now.
Any opinions on the reading?
decant into secondary leave it a week and then take reading 2 days apart if its the same value its ready for the bottle
I don't have a secondary with the set-up I bought so should I leave it where it is or think about bottling?
Trick about brewing beer is to brew them on a rolling basis so that you always have beer.
Can you get another bucket somewhere? It looks very cloudy has that been stirred up?
Are you going to use carbonation drops or batch prime with sugar?
Nope it hasn't been stirred up but I was thinking it looks more like a weissbier, defo too cloudy anyway?
I have carbonation drops so I was gonna use them, presume they'll be easier for a newbie?
CH your not giving the answers he wants to hear ::)
Look, 9 days in you'll be fine.
Go ahead and bottle just please don't be expecting to be drinking this on thurs :)
As soon as you bottle put them back into the corner they fermented in for at least 7days, preferably 14.
then pop em into the shed for as long as you can keep your hands off.
Trick is get another on as soon as you empty. after 2-3 brews you'll have no problems leavin them alone.
We were all the same starting out, I know I was :)
You should change your signature: eager as Fcuk!!
Go on, do it...
Cheers Damo, I might bottle them tomorrow evening so!
I defo wont be drinking them next thursday, the plan is to leave them until Christmas (Of course I will have to sample one or two before then). I plan on putting the bottles (glass and PET) back into their cardboard boxes and be put into the bottom of my wardrobe until they are needed to be chilled.
I'm eager to get them bottled so I can start on my next kit - I've a Tooheys Special Lager Kit and a tin of LME waiting to be popped into the FV.
Oh . . . and I might have a look at that signature . . .
Nnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
The longer you leave it the less shit will be in the bottom of your bottle.
1 Carbonation drop in 500Ml bottle 10-12 weeks 20 degrees. 2 and it will go quicker but be sweeter.
If you have plastic bottles squeeze them once a week to determine if they are carbed or not.
If you intend on using glass, get a couple of lucozade or bottles that has sparkling water and do the same thing to see if they are carbed or not.
Buy another bucket and put on another kit to distract yourself in the meantime!!
Whats your preferred style of beer?
10-12 Weeks?
How do I know if they are carbed or not?
Another bucket is a good idea but I dont think the missus would be too happy!
I don't have any one preferred style of beer but i do have a few favourite beers - Tsingtao, Peroni, Cobra to name a few. I am quite fond of many different styles of beer with my time in the past spent working in O'Briens Off Licence, The Porterhouse and a few pubs in Australia too aswell as going to this years Oktoberfest in Munich all helping me taste and like many different styles.
Ch, what happened to your 1-2-3 rule?
It's your first kit! Go for it. You'll have plenty of time to master the art.
I've done plenty of kits way to early, all turned out ok.
The advice you've been given here is for your own good! We all know its very hard to keep away from your first brew. The longer you can leave it cold conditioning the better. Yeast in bottom of bottle will compact and stay put.
Quote from: fishjam45 on November 22, 2013, 11:10:33 PM
10-12 Weeks?
How do I know if they are carbed or not?
If you have some in plastic the bottle will go hard as the pressure builds up, nothing more disappointing that opening a bottle thats not carbed
Another bucket is a good idea but I dont think the missus would be too happy!
If you are tight on space brewing can be difficult
I don't have any one preferred style of beer but i do have a few favourite beers - Tsingtao, Peroni, Cobra to name a few. I am quite fond of many different styles of beer with my time in the past spent working in O'Briens Off Licence, The Porterhouse and a few pubs in Australia too aswell as going to this years Oktoberfest in Munich all helping me taste and like many different styles.
Consider the Muntons gold 2 can kits, more expensive but much better flavour profile before you go onto modding your kits. Lord Eoin will help you down that path.
Thanks Damo ... thanks CH!!!
I understand what a carbed bottle is now, cheers.
Will defo look into the Muntons too.
Damo, when I bottle them is it better to leave at the same temp until ready to drink or should I, as you mentioned, put them straight into my cold shed?
Why are you asking him he doesn't brew : ::) :P
18-20 to carb and then into the shed to help drop the yeast and suspended crud to the bottom of your bottle.
After bottling they need to carb.
This is a kind of secondary ferm in the bottle. The priming sugar/carb drops will produce Co2 which will be absorbed into the beer.
So, after bottling put them somewhere warmish, ideally in the same place it fermented. You then put them somewhere cold.
Cool sig!
FFS!!! ;D
Hahaaaa!
So ya reckon 18-20 days somewhere warm then hide em in the cold shed?
Glad u like the sig Damo
squeeze them once a week and when the plastic bottle goes hard put one in the fridge overnight and crack the next day.
Post a picture!
If you are happy with it out to the shed with the rest.
The longer you leave it the better it will be.
2 Carbonation drops is too much if you are going to leave them 12 months.
Cleaning lots of of trub from the bottom of coopers bottles is a pita as they have ridges, hence my comment about letting as much as you can fall out in primary.
I see what you mean about the crap in the bottom of the bottle - there was a loada gunk in the bottom of my trial jar, don't fancy cleaning that outta a load of bottles!
Here's a reading from today
You're going to have more crap in the trial jar anyway, it settles in the tap.
Yeah it's finished
What you could do is take it to a cold place overnight being careful not to disturb the crap at the bottom and let the worst of it fall over a couple of days and then bottle and bring the bottles back to the warm to carb them
You are always gonna get some element of muck in the bottom and you have to be careful with pouring young beers so as not to disturb sediment, with stuff i had in the shed last year it almost formed a solid in the bottom of some plastic bottles and I had to give them a right cleaning to get it out
96 sleeps till NHC Competition.
Feic the sediment. it's good for you.
bottle it up! ;)
be careful in drinking lots of yeast it can have adverse impact on your metabolism
96 sleeps till NHC Competition.
Woohoo I'll get bottling so!!!!
It is with great pleasure I can say that I bottled my first home brew yesterday evening! (I waited 2 weeks)
I'd like to thank everyone who gave me advice along the way, I didn't realise how much I've learned until I was telling a guy in work about it all and found myself babbling on for ages ....
I bottled 24 Ox Bar bottles each with 1 and a half carb drops and 36 x 330ml glass bottles each with one drop each.
Wiped out the FV straight after then left the Lidl w5 mix soaking in it overnight. Gave it a rinse out today and I hope to get my next brew into it over the next few days, after I Sanitise it of course.
Thanks again guys!!!
I'm sure you won't but don't leave those 500ml of bars over 3 months as one carbonation drop is plenty, they are also feckers to cut, when you get your second bucket and try batch priming you'll never look back.
Bring one to the jan meet and I'll bring one that is over 2.5 years and we can compare!
95 sleeps till NHC Competition.
Woot! it feels good to bet a batch into the bottles :)
Cheers guys, yep feels very good to get my first batch bottled!
woohoo!
Cracked open my first bottle tonight and I am delighted to say that my first homebrew is a success!
Notes?
Well, its definitely carbonated anyway.
Still a little cloudy, maybe it will clear up with more time?
I used a full tin LME and there is a very strong malt aftertaste, which is nice but maybe not such a strong taste next time would suit my pallet better . . . .
Anyway, I'm very happy with the results!
Congrats!
Time will sort the other issues.
Looks like a lot or carbonation?One tab in a bottle that size 3 months and it will be perfect
Cheers CH!
So you reckon 3 months and it'll be at its best? Hope i can hold off that long!!!!
yep its defo carbonated! not too fussed though cos i like a slight bit of extra fizz
It's your first brew, drink and be merry! You'll get over the fizz if everything else is fine.
but it WILL be better after about 3 months ;)
The fizz doesnt bother me one bit so alls left to do is to drink and be merry! woohoo
I'll try keep it for as long as i can so . . . Am going to try a cider next, from what I've read they can be ready quite quickly so that might keep me occupied.
Quote from: fishjam45 on December 12, 2013, 09:13:50 PM
Am going to try a cider next, from what I've read they can be ready quite quickly so that might keep me occupied.
Whoops FJ:
Cider is NOT a quick option! Ales/lagers/stouts can be ready in weeks ( like 5 or 6)
If you want to make cider just think months not weeks! Even a good "Turbo cider" needs more time than a beer.
Suggest you read up about cider making here!
There's lots of good info on this site!
BTW: Cider is NOT cheap:
Lidl AJ €1 a litre
Club GB of fresh pressed AJ €1 a litre
So your 5 gallons has already set you back €23 - do you really want to screw this up?
Same quantity of AG beer will be less than a third of this including the ESB bill
Cheers Will_D, have since read up on cider making since earlier and have pretty much learned what you just said, lot of good info on here. I do think I'll try a Cider Kit first then maybe a Turbo Cider after I get a bit more experience though
If you want to make a cheap and cheerful cider you can't go wrong with this kit https://www.thehomebrewcompany.ie/finlandia-apple-pear-cider-p-713.html , I made it in the summer and it was quite drinkable after 4 weeks, It tastes a bit like bulmers but without the sharp after taste. It's quite sweet and its a good kit to start off with
Cheers Benji, thanks for the recommendation - I'm a fan of Bulmers so I might give it a try.
That's the same kit I was about to recommend. I've heard good things about it :)
Excellent! I just bought that kit!
:) :) :)
A little bit of advice, I think I primed it with 5g/l and it came out a little on the flat side, It was still nice and I know some people like Cider with just a little fizz, but when I make it again I will prime it at 8g/l to have it proper fizzy, down to taste I guess but I think the instructions tell you to prime between 5 and 6g/l
It also is dependant on residual yeast and duration and temp you you left it