Fingers crossed

[LesTom]

So earlier today I fitted my airlock to my FV after 6 days of it fermenting away like a train (blow off tube fitted).
The fermentation process has slowed dramatically hence the fitting of the airlock, I should explain that it's a Continental Saison that I'm brewing (1 gallon batch) and I ramped up the temperature in my FV to 28C for the last couple of days of the blow off tube being fitted.
It now looks to be clearing well and I intend to leave it till Wednesday or Thursday before bottling.

Only my second brew so I'm hoping it turns out well. I have a hydrometer on order so I won't be able to accurately tell if the fermentation has 100% finished, I'll just have to rely on my eyesight not lying to me about the yeast not being active :-?
Here's hoping I end up with a tasty drinkable brew. :pray:

 

[Simonh82]

I would wait for your hydrometer to arrive. Some saison yeast strains have a nasty habit of stalling at 1.020 and sitting there for a week or two before getting going again. If you bottle too early and then it starts fermenting you may end up with bottle bombs.

 

[LesTom]

OK, will do and I assume that as long as the hydrometer reading doesn't change over say 2 or 3 readings then it's safe to bottle?

 

[serum]

What sort of yeast are you using and what recipe? I might be able to give you an idea of how low it will go as I've used quite a lot of the available yeast strains. I've brewed tons of these so if you're interested I'm happy to pass on the recipes I liked the most.

The one that stalls is Wyeast 3724 or White labs 565.

 

[LesTom]

What sort of yeast are you using and what recipe? I might be able to give you an idea of how low it will go as I've used quite a lot of the available yeast strains. I've brewed tons of these so if you're interested I'm happy to pass on the recipes I liked the most.

The one that stalls is Wyeast 3724 or White labs 565.

The yeast I used was Mangrove Jacks M29 (I think) :hmm:

Thanks for your help

 

[serum]

Should be fine. I imagine it's about the same as Belle saison which will pretty much rip through anything

Sent from my E6653 using Tapatalk

 

[terrym]

Why not leave it longer than 10-11 days before you bottle?
First, you give the yeast chance to finish cleaning up.
And, importantly, second, the yeast will drop giving you a clearer beer going into your bottles, which means less sediment.
I usually leave my 'normal' beers about 18/19 days before I package with the last two days or so in my beer fridge (but before I had a fridge it was the cold end of the garage).
Others on here regularly leave it longer than me from what I understand.
And almost clear beer will still carbonate, it might just take a little longer that's all.

 

[LesTom]

Thanks for all the help folks, at the moment I'm looking at Wednesday for the bottling which will be 10 days since I started fermenting.
A closer look seems to confirm that the yeast has finished it's work and the beer appears to be clearing nicely - even the airlock is showing no signs of activity.

I will update you all as to it's taste, colour, clarity and head retention when I get to sample it.

 

[serum]

I tend to go for 14 days before bottling.

If you do it early maybe be a bit cautious with carbonation.

 

[LesTom]

I tend to go for 14 days before bottling.

I think I'll go with your idea of 14 days before bottling; I've just timed the activity in my airlock and I'm getting a bubble every 32 seconds. I'm sure I've read somewhere that when the activity is down to between 60 and 90 seconds, I should be good to start bottling.

 

[Old_P]

Why such a rush to bottle?
Waiting a few extra days avoid possible problems with carbonation and it gives the yeast time to drop.

 

[LesTom]

Bottling has now taken place, I've managed to get 6 500ml bottles. Now the patient 10 days and then 3 week wait until tasting day :whistle:

 

[Old_P]

Now you have hit the hard part of brewing :lol:

 

[LesTom]

Now you have hit the hard part of brewing :lol:

It seems so... the aroma coming off the beer yesterday when I was bottling it was lovely and I just wanted to get quaffing right away, but as they say all good things come to those who wait :)

I'm learning all the time, but as you say perhaps patience will be the best virtue to have regarding brewing

 

[LesTom]

Finally tasting day has arrived and on the word of both my wife and son who both remarked "You have to make that again" suffice to say I'm chuffed. It's got a lovely flavour and the head retention is good and it's slightly hazy.

 

[chub1]

Finally tasting day has arrived and on the word of both my wife and son who both remarked "You have to make that again" suffice to say I'm chuffed. It's got a lovely flavour and the head retention is good and it's slightly hazy.

It's good is it not when it all comes together:thumb:

 

[BoozeDude]

I recommend that you don't even think about thinking about brewing without a hydrometer. They're super cheap and easy to use, so get two! (You will break one sooner or later, I promise you.) Get a hydrometer jar too, again they're super cheap, and since they are usually made of plastic they don't tend to break when you drop them or whatever.

As others have said, always give the yeast a few days extra to finish tidying up after itself before bottling. Personally I don't let this worry me as much when using pressure barrels, but for bottling it's well worth it I reckon.

Cheers.

 

[Duxuk]

Well done, that man:). I'm just supping my second recent Saison using M Jacks M29 yeast. Mainly generic lager malt with wheat malt and Munich. The hops are Hallertauer Blanc. It has a tiny hint of sweetness whilst my previous version was bone dry. I prefer this one! You could do with a bigger batch next time, especially if the family are going to plunder it.