1st ever AG Brew is underway

[the complete angler]

roughly how many days will it take to ferment and be ready to transfer to a pressure barrel

Mike

 

[Scott]

Depends on the yeast and the temp which the beer is kept at.

It should have fermented out within a week, most people leave it another week after that for the yeast to clean up after themselves.

 

[the complete angler]

its almost finished fermenting now, its gone from a constant bubbling of the airlock to an occasional small bubble about every 20 minutes

I was thinking of giving it another 24 hours in the warm then putting it somewhere cooler to finish off clearing before putting it in the pressure barrel, would about 10 days be right in the cool

Mike

 

[therixonator]

I also did my first AG brew on Sunday, very similar to the OPs. 3800g of Otter, 125g Crystal, 28g of Cascade at the start, and 28g of fuggles 10 mins from the end. I spent Saturday modifying my cool box into a mash tun and then my Sunday plans got cancelled so I got on it. It was great fun. Had 2 problems to learn from, one of which I could do with some advice with. I'll have a good read up on here this evening.

Firstly, I use a 33l tea urn as my boiler. I got about 25l of wort. With that much if I put the lid on it boiled over and gave the kitchen appliances an oatbran finish. I guess the answer to that is use less wort or leave the lid off. I opted for the latter and lost probably 4-5 litres which I topped up to help it cool. Should I have waited for the wort to cool first before adding or does it not matter?

Secondly, I can't submerge the tea urn is cold water to cool it, so I used the only other big vessel I had, my fermenting bucker. It took 4 hrs to get from 80-30 deg C. I won't be doing that again. What an amazing thermal insulator, we should use them in house building! Think next time I'll just leave the wort to cool in the tea urn. But ideally I want to make something to do it faster, small in space and simple to use, no pumps. I've seen the Counterflow Wort Chiller in a magasine, the Best of Brew Your Own. Might give that a go, not sure how to connect it to my tea urn though. Any advice very welcome.

 

[the complete angler]

The first brew is now sitting in the pressure barrel in the garage to condition for a couple of weeks before I invite the guzzlers round to test it

I did have a sneaky half and it was delicious, happy days

Mike

 

[jonnymorris]

It should have fermented out within a week, most people leave it another week after that for the yeast to clean up after themselves.

You didn't follow this advice then? I believe it is best practice, as suggested above, to leave it a good week after fermentation has finished, i.e.3 to 4 days plus 7 to allow for the yeast to re-absorb the diacetyl produced during fermentation. If there's a hint of Werthers Original about your brew you'll know where it came from.

 

[the complete angler]

It should have fermented out within a week, most people leave it another week after that for the yeast to clean up after themselves.

You didn't follow this advice then? I believe it is best practice, as suggested above, to leave it a good week after fermentation has finished, i.e.3 to 4 days plus 7 to allow for the yeast to re-absorb the diacetyl produced during fermentation. If there's a hint of Werthers Original about your brew you'll know where it came from.

I did try a glass and it was lovely and clear with a sharp crisp flavor, will the other unwanted flavors come out after a while or would they have been present when I tasted it.

live and learn

Mike

 

[jonnymorris]

You may be fine but, generally speaking, patience is a virtue.

 

[loady]

Nowt to this all grain is there ?....

Its more enjoyable than " mixing a kit " and makes you feel that its your beer.
Enjoy drinking it in not too distant future

:whistle: smug git lol