Home brewing kits ....

silent · 16 Dec 2013 at 13:49

seabiscuit said:
Just barreled a "Ditch's Stout" last night. Fermenter might have been a bit close to central heating pipes as it's got a bit of an estery, banana smell to it. Tastes great from the sample though.

i have to bottle or keg mine as well, just getting to my mates to do that. he said it tastes great.

peige · 29 Dec 2013 at 11:48

Got a brew fridge up and running yesterday, free fridge and £30 worth of bits and its sitting outside in my garage at 20c

Then got both my wine and beer kit sorted out, went to the local brew shop and picked up a second fermenting bin and by the end of the day I have a 30 bottle Pinot kit and 23ltrs of Wherry on the go.

Good day

Garfo · 29 Dec 2013 at 14:20

can someone help me work out how strong my beer is?

reading before was 1.070 and after is 1.010

many thanks

FrenchTart · 29 Dec 2013 at 14:57

Garfo said:
can someone help me work out how strong my beer is?

reading before was 1.070 and after is 1.010

many thanks

http://www.brewersfriend.com/abv-calculator/

You should also correct for temperature.

Garfo · 29 Dec 2013 at 15:14

FrenchTart said:
http://www.brewersfriend.com/abv-calculator/

You should also correct for temperature.

nice 1 dude ta

Gilly · 6 Jan 2014 at 20:04

I don't have an airlock bubbler in my new kit. Is that weird?

Been going 28 hours now, little to no bubbling in my bucket. Is that normal? I expected a reaction by now.

FrenchTart · 6 Jan 2014 at 20:13

Gilly said:
I don't have an airlock bubbler in my new kit. Is that weird?

Been going 28 hours now, little to no bubbling in my bucket. Is that normal? I expected a reaction by now.

Normally you would get one yeah.. Do you just have the lid sealed?

Yeast may takea bit longer to get going with the cooler weather. Any idea of the temperature of the brew? What temp was it when you pitched the yeast?

Gilly · 6 Jan 2014 at 20:35

Just over 19 and it's been between 18 and 20 since.

My first brew. Yes, have the lid sealed.

FrenchTart · 6 Jan 2014 at 20:58

Gilly said:
Just over 19 and it's been between 18 and 20 since.

My first brew. Yes, have the lid sealed.

Eventually the lid will be pushed off - you may want to leave it slightly open (though really it'd be much more ideal to have an airlock). If you have an airlock hole and no airlock then cover the hole with an upside down cup. This will at least keep dust out.

I'd give it another 12 hours or so. You won't see tons of bubbles in the liquid itself but you'll probably start to notice more of a fermentation smell. Normally I use airlock activity to measure things so not having an airlock makes it kind of difficult.

Gilly · 6 Jan 2014 at 21:25

No airlock hole either :/

FrenchTart · 6 Jan 2014 at 21:39

Gilly said:
No airlock hole either :/

On the bright side it does mean that you will be able to tell if there is significant activity. The lid will begin to bulge and before that it will become noticeably harder to press down on it.

silent · 7 Jan 2014 at 11:43

brew belt to get the temps up might help. sounds like its taking its time and the yeast might be off if nothing is happening.

i bottled the ditch's stout before xmas and very nice indeed. can't wait for a few bottles after me holiday next wk.

jimmy321 · 7 Jan 2014 at 15:47

Gilly said:
Just over 19 and it's been between 18 and 20 since.

My first brew. Yes, have the lid sealed.

Did you add the yeast, if so at what temp?

Is there a yeast/foamy head forming on the brew?

What is it your brewing, if the kit was supplied with a lager yeast there may be little sign of activity and you should keep it at lower temps.

Gilly · 8 Jan 2014 at 22:28

Loads of bubbles and evidence of activity now

Gilly · 9 Jan 2014 at 20:54

By the way, as if they called it a beer belt instead of a beer jacket!!

Lots of white bubbles, some brown powder on top. What's next?

It's not a very strong smell.

FrenchTart · 9 Jan 2014 at 20:57

Gilly said:
By the way, as if they called it a beer belt instead of a beer jacket!!

Lots of white bubbles, some brown powder on top. What's next?

It's not a very strong smell.

Give it about a week (might be done sooner but this will ensure it's finished).

After that you can bottle it or rack it to a keg. You'll need to add sugar to carbonate also.

Gilly · 9 Jan 2014 at 21:02

It's an ale kit I had, said I didn't need any sugar?

I can't find the instructions. Mrs has had a tidy up. Think it said to rest it for 12 days.

FrenchTart · 9 Jan 2014 at 21:06

Gilly said:
It's an ale kit I had, said I didn't need any sugar?

I can't find the instructions. Mrs has had a tidy up. Think it said to rest it for 12 days.

So the first fermentation that you're doing now involved the yeast eating all the sugar and turning it into alcohol. Once finished you will have a very nice but completely flat ale. If that's what you want then that's cool (some people like that style)

If you want to have it carbonated you will need to add additional sugar before you bottle or keg. This will mean you get a secondary fermentation which generates a tiny amount more alcohol (almost nil) and CO2 which will give it some fizz.

Gilly · 9 Jan 2014 at 21:11

Ok. Is 12 days for the second major part of the process about right? It said to be warm for about 10 days then cool for 2? I'm also guessing it won't need much sugar?

Is there anything I need to avoid siphoning off? I'm assuming there'll be lots of muck on tr bottom and perhaps the brown cack/head on the top?

FrenchTart · 9 Jan 2014 at 21:18

Gilly said:
Ok. Is 12 days for the second major part of the process about right? It said to be warm for about 10 days then cool for 2? I'm also guessing it won't need much sugar?

Is there anything I need to avoid siphoning off? I'm assuming there'll be lots of muck on tr bottom and perhaps the brown cack/head on the top?

For the second bit I would keep it somewhere very warm for about 5-7 days. If you do this (keep it 25C or so) then you can drink it then. It's probably not best practice to do this but I usually follow this with a few of my bottles so my impatience is satisfied

Avoiding the yeast cake on the bottom is the main thing. The stuff on the top will taste quite nasty but it will also settle to the bottom of the bottle so as long as you're careful when you're pouring it's not something to worry about too much.