First timer: how to brew in 14 days or less?

Not that I am specifically recommending this but...

Friends and family might enjoy drinking your beers too. When I am invited to parties I am 'encouraged' by friends and family to bring some homebrewed beer. I used to be able to 'get away' with bringing a couple of 6-packs but now if I don't show up with a case (24 bottles) I get 'looks'.

Yeah, maybe best to stay small and don't share.

Cheers!

 

Hopefully you got it right since 4 o'clock was 3 hours ago, but if you are going to boil 17.77 grams into water for your priming solution, you need to put all of the solution into the beer regardless of wanting to have extra solution available or your beer will be under-carbed.

 

Time is not the only ... nor is it the main consideration for many who brew 'small' batch sizes.

The kits sold by Mr. B produce a 2G batch; however ... the LBK (pictured above) is large enough to accommodate a 2.5G batch size yet small enough to accommodate indoor ... climate controlled ... stove-top brewing. A 48-QT ice chest makes an ideal fermentation chamber b/c of the LBK's high aspect ratio.

 

I really do not want to be a 'Debbie Downer' here but that sure seems like a high value for a final gravity for an APA type beer. My APA's typically end up around 1.010.

Maybe you just had lots of dextrins from your mash?

I would recommend that you monitor these bottles as they bottle condition/carbonate to ensure that 'bottle bombs' do not occur.

Cheers!

 

Okay, duh, I forgot about the time zone difference.

It looks like from your last photo that you put the bottles into your fermentation chamber, so that will provide some protection/containment if a bottle breaks. Typically a bottle does not explode violently, but rather it cracks and breaks open somewhere and all of the liquid likely gushes out rapidly. (I've never seen it happen, but I've experienced the end results and cleanup. Some glass shards were a couple feet away, so there is some eruption of the glass.)

Just keep the bottles around 70-72 degrees for now. I've had bottles that seemed fully carbonated at 10 days and they give off the typical hiss when uncapped, so anything short of 10-day carbonation likely should not be considered explosive. If your beer didn't taste sweet, it's likely that you don't have too much sugar in it to cause you to be overly concerned. HOWEVER, use all caution since you're dealing with a bit of the unknown here. Handle the bottles with care and with a towel and use caution when opening the first one. Be near a sink, or possibly open it in your fermentor since it looks like it is liquid tight on the bottom.

I'd wait 6-7 days to check your first bottle. It could be that all you'll get is a light hiss, so try to listen for it to confirm that carbonation is happening. A light hiss obviously means more time is needed. If it's a rapid gusher, take precautions right away and plan on discarding all of them for proper safety. If it just barely oozes out of the bottle, refrigerate them to stop any more carbonation from occurring, but still handle them with caution. If it has about the right amount of carbonation, refrigerate them or wait another day at your option depending on what you detect for the amount of carbonation from the hiss or taste.

Good luck.

 

It could but I would expect that the grain bill for a Gose would lead to a low final gravity (even lower than 1.010).

Not really. The final gravity is a function of the specific sugars content of the wort and the health of the fermentation.

Best of luck here.

Cheers!

 

Bottle bombs are pretty unlikely. Just keep each bottle separate from each other and stored away in a safe place, just in case. Although explosions are unlikely, "geysers" -- as you put it -- are not unlikely. When you open one, just have a glass ready. It would also help if they were cold.

Don't open one every day. You only have 8 bottles or whatever, so wait at least 10-14 days for your first one.

 

Yes.

 

The sediment in your bottle is light colored since it is principally yeast. In your primary the sediment is a combination of trub and later on yeast. Further reading about trub:

https://beerandbrewing.com/dictionary/0U8NFlUMbJ/

Given that you have not completed the bottle conditioning phase it is not surprising the 'beer' is hazy. Once bottle conditioning is fully complete (e.g., 2+ weeks in the bottle) the beer should have a clearer appearance. Did you utilize any kettle finings while brewing this beer?

Cheers!

 

Yes you can

 

Perhaps something to consider for your next batch?

I use Irish Moss (flakes) for the last 15 minutes of boil as a fining.

Cheers!

 

After brewing 5 gallons for years, I guess I devolved as now I’m brewing smaller batches. When I started, batch size was discussed as though 5 gallons was a theoretical minimum. Never having purchased 2 cases of beer at once, brewing that much as a newb isn’t intuitive. Brewing less allows me to find the right balance of how much of one beer I want to keep and how frequently I want to brew. If I brewed a lot of beer for otters to consume, more might be better (assuming it was god in the first place).