Steep then brew...maybe

Discussion in 'Homebrewing' started by TheFakeRonSwanson, Dec 8, 2017.

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  1. TheFakeRonSwanson

    TheFakeRonSwanson Initiate (0) Dec 8, 2017 New Hampshire

    I bought a Brew Demon kit and started the brewing process 6 days ago; signature kit with the lager extract. To give my beer a little Christmas spirit I steeped half of the water with roasted hazelnuts, roasted barley, coffee barley and mesquite smoked barley. The other half went through the wort mixing instructions per the instructions. Overall it was a smooth process.

    Day 1-3: bubbles every 15 seconds through the airlock 72degrees
    Day 4: Less Bubbles 68 degrees
    Day 5: No bubbles 68 degrees

    Yesterday, on day 5 I took a little out of the tap and it smelled like beer but had a sweet smell to it, along with aromas from the steeping ingredients above. The directions on the kit say to leave it for 5-7 days before bottling; is the sweet smell something to be concerned with? Did I impart too many sugars from the steeping process for the yeast that came with the kit? Should I leave it for a few extra days?

    I didn't pop the top for fear of contamination. Any ideas would be helpful
     
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  2. PapaGoose03

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

    Welcome to the BA site, Ron. Your thread will be getting moved to the Homebrewing forum, so look for it there soon.

    The sugary smell may be from unfermented sugars that may not yet be fermented, or maybe there are unfermentable sugars present. Based on your description, the fermentation process is probably past its peak and winding down (sometimes it happens quickly) but the only way to be sure where you stand is to take two hydrometer readings a couple days apart. If the second reading did not drop from the first reading, and both readings are close to what your recipe says the final gravity should be**, then fermentation is complete. However, it's always a good idea to allow the yeast to clean up behind themselves by waiting another 2-3 days before bottling. Did you get a hydrometer when you purchased your equipment?

    ** Since you modified your ingredients by adding potential other fermentable sugars, the recipe's predicted final gravity number may no longer be accurate, although it will still likely be close to what you can expect.

    The calendar is not an accurate way to determine if fermentation is complete unless you become conservative and wait as long as necessary to be almost certain. Usually two weeks will be long enough as long as you confirm seeing the bubbling activity or krausen foam on the top of the wort.

    Bottom line is, unless you have a hydrometer to actually measure the activity, I suggest that you wait another week.
     
  3. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    If you could include some specifics on what ingredients came with the list and also the yeast, once you provide that it might be easier for one of us to help you out.
     
  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    How To Brew by Palmer...or Radical Brewing by Mosher for a slightly more entertaining read

    Welcome to the addiction
     
  5. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    It is true that the most scientific way to go is with a hydrometer. Some home brewers have had long and happy home brewing careers using another method - a rough “calendar” for the beer COMBINED with secondary fermentation in a glass carboy or jug. When the time is right AND there are no tiny secondary fermentation bubbles, it’s bottling time, baby! :slight_smile:
     
  6. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    As to the smell, I have no clue. While I applaud your aggressive experimentation, I’m having a tough time picturing what this beer will taste like. Let us know! :slight_smile:
     
  7. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Mesquite smoked barley is a base malt...this is the only enzymatic ingredient you have in that recipe... steep it thick and long (mash) to avoid starch and shortened shelf-life
     
  8. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (2,236) Feb 5, 2013 Illinois
    Pooh-Bah

    Your day by day sounds about right for a basic beer to work itself through primary fermentation. Ignore it for at least two more before bottling it. The sweet smell could mean something haven't fermented out. It could mean. It's going to be sweet. Just because there is no airlock activity doesn't mean your yeast are complete with their work. WIth additional ingredients added. I'd ignore it for at least a week or two more before committing to bottling.
    If you have the ability to capture a gravity reading. You'd be strongly advised in doing so yesterday. If not. Time, and taste are your next best friends. Leave it alone if it doesn't taste "right".
     
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  9. TheFakeRonSwanson

    TheFakeRonSwanson Initiate (0) Dec 8, 2017 New Hampshire

    Since I don't have a hydrometer I went with the sight and taste test today. (day 7) Very little foam, just a touch sweet on the taste so I think it still has another day or two to go as Mostly said.

    As for the steeping effect on taste, only a hint of smoked hazelnut flavor; nothing on the coffee side came through. The smokiness is less than I hoped but it doesn't taste bad, just kind of plain. Next time ill go wit the mash method or totally overdo the steeping. Thanks for the suggestions and I will grab a hydrometer for the next batch.
     
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  10. TheFakeRonSwanson

    TheFakeRonSwanson Initiate (0) Dec 8, 2017 New Hampshire

    I did end up bottling on day 8. The sweet taste had subsided leaving a roasted flavor which is much better than what came through when yesterday. Now onto bottle conditioning, thanks all for the input!
     
  11. PapaGoose03

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

    Just a precautionary note: it's not unheard of to safely bottle a beer after 8 days, but I think you are facing a modest risk of having over-carbonated bottles because of the uncertainty of whether fermentation was allowed to go all the way to the end. And now you've added priming sugar that will create additional CO2 pressure. I would test your first bottle after 5-6 days, and if it is already fully carbonated you'd be smart to chill down all of the rest of the bottles to stop fermentation and additional CO2 build-up. If you can't chill all of them, put them inside a container that can contain the beer if a cap pops off due to excess pressure, or worse, exploding bottles.

    I'm not trying to worry you, I just want to provide some proactive advice of steps that you should take to prevent a possible mess if you get a hint of the bottles being over-carbed.

    Enjoy your beer.
     
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  12. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Taste maybe, if you know your style...but sight seems very problematic :grimacing:
     
    PapaGoose03 likes this.
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