Have I blown it ?

[Nibrewer]

Started a Youngs pilsner kit on Saturday. I purchased the kit along with some other bits and pieces from a fella selling it.

I did what it said on the tin but the guy gave me a bag of stuff that when I  read the packet it said it replaced the sugar. Well anyhow my saga. Nothing took place I/e no fermentation so here's where I think I might have blown it. I added a bit more yeast oh and 2lb of sugar.

Well anyhow now the thing is bubbling like wild fire. I just want to know have I destroyed it and will I end up with something like sweet beer or sugary shandy.

Should I just throw it out and start again.

[Ciaran]

The bag of stuff was probably brew enhancer or spray malt which some people use in place of table sugar so don't worry about that. I wouldn't worry about throwing it out because of added sugar, but it might end up a wee bit stronger than intended. It's still beer,  just make sure to keep it at a stable temperature and check the final gravity before bottling in case it's still really high.

[Nibrewer]

Thanks Ciaran, I will keep it and let the bubbling stop of its own accord. I intend to put it into a pressure barrell when it is ready. You never know I might even bring some to one of the meetings.

I will when it's ready take a reading and let you know what it is. I would be worried about drinking it though I case it blows the life out of me, but I do know someone who will drink it ha ha ha.

[Jonny]

Hey Nibrewer. I think I used a similar one to that. I added an airlock and it never bubbled once. Reason being that the fermenter wasn't airtight. Wish it had said that on the box cause it all left me pretty confused. That might be why it didn't appear to be fermenting / bubbling. What a bunch of people had said on forums was that if you put water in the fermenter and turn it upside down it leaks. So that might be worth checking before your next brew. Certainly left me scratching my head! But anyway, like Ciaran says it'll probably just come out stronger.

[Nibrewer]

Thanks for there'll Jenny. It's taken off like something possessed now.
How long do these kits normally take to be ready to drink.?  Once tried some home brew that pulled the innards out of me so I am wary on that one. I am guessing once the bubbles/fermenting stops it's good to go.

[DEMPSEY]

Time, you need time to allow the beer to condition. After the melee of the primary in which the yeasties have had one hell of an orgy of eating sugars farting co2 and making babies there is alot of dead yeasts that could not hack it. Now for secondary the yeast gk back over what was left behind and begin eating it up. Taste your beer after primary and then a week later and you will note a big improvement.

[Roo]

I go by the four week theory. Two in the fermententor and a further two conditioning in the bottle. Then.....bate it in til ye!

[Nibrewer]

Can I keep it in a pressure barrell ? For the 2nd week until I try it. I also would like it to be clear do I need anything to add to accomplish this.

[Jonny]

Kit I used was bitter as hell after primary fermentation so don't let that put you off. Actually took 4 weeks of conditioning for that one to be drinkable so don't be discouraged if it's not great before that. Never used a pressure barrel so I'm afraid I can't help you on that one. Only done two more brews than you have at this stage. I'm a newbie too. Anyone else use pressure barrels?

[Nibrewer]

Thanks Jonny. I might let it run it's course and see how I get on with it. I do have another kit there to use but would love to get into the actual making from scratch but I think at the moment that's way way above my head at the moment.

[Jonny]

Oh I've just tried my first one of those with less than spectacular results. But then practice makes perfect as they say. Think the rule of thumb for the first one of those kits I did was to rack (bottle) when the fermenter bubbles once every five minutes or something like that? But what I'm learning is that no bubbling doesn't necessarily equal no fermentation. The hydrometer level staying constant is the only real indication of a finished fermentation apparently.

[Drum]

Hi lads, im not trying to be condescending but have a look here http://www.howtobrew.com/   its the online version of John palmers book 'How to brew' . Great place for anyone new to brewing to start. Even 4 years into my brewing career i still reference that book sometimes.
Also theres a few very good guides at the top of the kit brewing section on here, particularly have a look at Lord Eoin's beginners kit guide here http://www.nationalhomebrewclub.com/forum/index.php/topic,669.0.html

[Jonny]

Oh I have it. I was just keen as mustard to get started at the time. But you're right, it does make the point that the instructions aren't always right. Although in saying that I found that making a lot of mistakes wasn't an altogether terrible way to learn. If only to repeatedly say "Oh so that's why the book said to do that." I realise it may be a costly way for a lot of people to learn but I guess I've always had trouble blindly believing instructions. And believe me I've found out the hard way a few times! But hey, that's all part of the learning for me. Bet you already have a few things you'll do differently next time Nibrewer.

[Nibrewer]

I will be checking the books out for sure. One thing I have already learned is to be patient with the yeast and let start of its own accord.

[Nibrewer]

Well further to my post, its been a week now and the bubbling/fermentation appears to have stopped. Is this normal ? I only put the brew down last Saturday and fermentation only started on the 9th or there abouts of this month so not too long fermenting.

I seek guidance.