At last.

[LarryF]

I think our friend in the 2nd vid was a bit late for that :-?

A bit late for kitchen roll on that one, that thing looked like it was ready to take over the world.

 

[Smileyr8]

Have had one or two brews like that whilst making Imperial Stouts, they are known in the trade as Monkey Brains.

 

[Wysh]

Couldn't resist. Popped the lid off and had a sniff. Hells bells, really got up my nose. Looks good though.

 

[Wysh]

Right, some advice.

It's been 5 days brewing. Took a sample today it's at about 1.015. Both my hydrometers seem to read my tap water a little high in that I can see the 1.000 mark sitting above the level of the water. So at a guess I would say it's at about 1.01. Instructions reckon on about 1.006 for two days running before bottling. So will check tomorrow and Tuesday to see if it levels off.

Also sugar, I have a second fermentation vessel that I will add the sugar to before racking off from the primary FV. Instructions recommend a teaspoon sugar to a bottle or 60g to a keg.

Looking at brewers friend priming calculator for 23 litres and carbonation guidelines for porter/stout and setting it at 2.0 which is slap bang in the middle it recommends 104g of table sugar. Would you go with that?

 

[Wysh]

Update.

On checking my second hydrometer, the one I used to check the most recent SG it does accurately measure the SG of water. So I think it needs a day or two more brewing time.

 

[DoctorMick]

100g sugar sounds about right to me.

If I were you I'd leave it until next weekend before bottling, 2 weeks in the FV is a good amount of time to leave your beer as a minimum.

 

[Wysh]

100g sugar sounds about right to me.

If I were you I'd leave it until next weekend before bottling, 2 weeks in the FV is a good amount of time to leave your beer as a minimum.

Next Sunday I'm away for nearly a fortnight and not returning till 2nd September.
I also have a wedding to attend on the Saturday so will be busy all day.

So my three options are to bottle on the Friday (I'm day off), to try and frantically bottle on the Saturday or Sunday (we leave on the 13:40 boat) or to leave the bottling till I get back. Is that too long to leave the brew sitting on the yeast?

 

[GermLish]

Bottle when you're back.

Neither you or your brew need to be stressed out about a week or two.

 

[BeardySi]

Bottle when you're back. Beer only gets better with time. 3 weeks in the fermenter is neither excessive nor harmful. (I think the longest one of mine has been was 5 - a combination of laziness and business! - and it turned out lovely!)

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