First time brewing. Need advice

Discussion in 'Homebrewing' started by Blake-Lundgren, Jan 28, 2015.

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  1. Blake-Lundgren

    Blake-Lundgren Initiate (0) Jan 28, 2015

    So I started my first batch ever last Tuesday. Almost a week ago. The next morning I noticed the airlock was bubbling, about 1 bubble every 4-5 seconds. I checked it from time to time since then and took note that the bubbles didn't come any faster. Now it has stopped altogether. Does this mean I'm ready for bottling? After just 6 days? My recipe said fermentation lasts up to 14 days.

    Any advice/help is greatly appreciated.

    Thanks in advance
     
  2. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Let it go the 2 weeks minimum. They may be finished producing alcohol and CO2, but they still have some cleaning up to do. What was the beer you made?
     
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Counting bubbles in not reliable.

    Take a hydrometer reading, then another 2-3 days later. If the gravity doesn't change between those readings and is near the expected final gravity, attenuation is done.

    If you don't have a hydrometer, wait two weeks, bottle, and cross your fingers. And make sure the beer doesn't taste sweet first.
     
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  4. Jeffo

    Jeffo Pooh-Bah (2,874) Sep 7, 2008 Netherlands
    Pooh-Bah Trader

    There's no harm in leaving it in there longer, just to be sure. Plus, the extra time in the fermenter will give the yeast more time to clean up after itself. I know you're anxious because it's your first brew, but patience is a good thing.

    I don't use a secondary and it sounds like you don't either. I always leave beers in the primary for at least a month and then take a hydrometer sample before bottling, just to be sure it's done. Haven't had an issues as of yet. Perhaps I'm overly cautious but bottling too early sounds like wasted effort.

    Enjoy!
    Jeff
     
  5. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Are you using a plastic bucket for fermentation and lifting the lid so you can peek, or are you using a carboy so that you can see what is happening?
     
  6. Blake-Lundgren

    Blake-Lundgren Initiate (0) Jan 28, 2015

    I am using a plastic bucket. It hs a hole in the top with a rubber bung for the airlock. I haven't opened it yet. And it's an IPA recipe that another brewer who owns a store with a bunch of brewing supplies. I checked it this morning. Still no bubbles in the airlock and essentially no krausen on top of the brew. Do I need to pitch some fresh yeast?
     
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    No. You need to do what Vikeman said.
     
  8. Blake-Lundgren

    Blake-Lundgren Initiate (0) Jan 28, 2015

    Just took a gravity reading of 1.010. Initial Gravity was 1.036. Does this change anything for me? Beer is cloudy yet and like I said, little to no krausen on top of the brew
     
  9. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    What is the final gravity supposed to be? Is this a kit? Which yeast? How many gallons?
     
  10. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    +1. Listen to the VikeMan.

    Going from 1.036 to 1.010, it sounds like the fermentation is probably complete or very very close. Check again in 3-4 days. If gravity remains constant at 1.010, then you can bottle. You really just want to make absolutely sure that the gravity is done changing before you bottle, that's the key. Otherwise you'll get gushers or bombs, which are not fun and can be dangerous!
     
    PapaGoose03 likes this.
  11. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    I don't buy the 2 week rule as hard and fast. I think you can pretty accurately predict FG ( I use brewcipher and it is extremely accurate). If you are at your FG and no off flavors you should be in the clear to bottle.
     
  12. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    An Original Gravity of 1.036 is very low for an IPA. My guess is that your wort and top-off water were not well mixed before you took the reading. Anyway, 1.010 sounds about right for a final gravity. But YMMV, and that second reading in 2-3 days is good insurance.
     
  13. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    "And it's an IPA recipe..."

    And you will not be dry hopping this beer?

    I suppose that technically you can brew an IPA without dry hopping but I personally have never done that.

    Cheers!
     
  14. Blake-Lundgren

    Blake-Lundgren Initiate (0) Jan 28, 2015

    Is it too late to dry hop? And when I dry hop do I mix it in or just add it and self disperse?
     
  15. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Nope, it's not too late. Just put it in the primary for 7-10 days. If you're using a carboy you're pretty much going to have to just dump them in, but if you're fermenting in a bucket you can use a fine mesh bag (sanitized) to help contain the hops and make it easier to get them out before you bottle the beer.
     
  16. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Vikeman's advice addresses attenuation. Scurvy311's advice is also worth heeding. In addition to eating sugar, yeast eat their own byproducts, which otherwise may give the beer certain off-flavors. Therefore, when you check the gravity for attenuation, you should taste the sample. If it doesn't taste right, let it go another week and try again. It might even help to raise the temperature a few degrees at this point. But note that not all off-flavors will go away. The primary ones I am thinking about that yeast will clean up are diacetyl (buttery) and acetaldehyde (green apple). If you move the beer off the main yeast mass before these are cleaned up, they may persist in your packaged beer. Or they may go away if the yeast that remain in the packaged product are so motivated, but it is risky to rely on that.
     
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