First Brew Ever.

[FreakWhenSee]

Hi all!

On a whim, I today purchased a Wilko "beer makers deluxe pack" (who insisted on all lowercase?) and a Wilko Golden Ale. From what I've read, the Ale was a good choice! The apparatus, well that remains to be seen...

Put it all together as per instructions, however, I did mix the yeast in and I do ever so hope that won't adversely affect things. Hydrometer shows a reading of 1040 (not sure what that means, as there is nothing about that in the instructions) temp is 20-21C.

Well here's to hoping.

A merry Sunday to you all :drink:

 

[jonnymorris]

Welcome and congrats on #1. May this be the first of many.

The specific gravity (SG) reading is a measure of the density of the wort compared to water (which is 1.000), i.e. your wort is 1.04 times more dense than water (at least I think that's right). This in itself doesn't mean a lot though 1.040 is in the right range for a beer. As the yeast works on the sugar your wort/beer will become less dense (sugar to alcohol) and when you take a second SG reading you'll be able to work out how much sugar has been converted to alcohol and therefore how much alcohol you have in your beer.

Simples.

 

[bobsbeer]

Welcome. :

 

[FreakWhenSee]

Thanks lads!

Always fancied my hand at it, and it was a lot of fun. The missus videoed me opening the kit and mixing it all up; perhaps I'll post it, if you're all up for a laugh :P

I haven't added any sugar as it said it wasn't needed in this kit, so I'm guessing the Hops + Malt had sugar in already?

I'll save questions for the appropriate forum :mrgreen:

-Jay

 

[jonnymorris]

...so I'm guessing the Hops + Malt had sugar in already?

The can contains hopped malt extract that has been reduced to a thick syrup. Two can kits don't need extra sugar though some/all of the one can kits do.

 

[dennisking]

Hi and welcome.

 

[FreakWhenSee]

Woke up ten minutes ago to find my wort looks like a gigantic pint :thumb: it looks like it's added about 2 pints of head on the top! Not sure whether or not to open it and check temp and hydro though...

 

[chrig]

Welcome!

Good signs that fermentation is going on, but leave the lid on and dont put anything in it. Its too easy to infect it at this early stage

 

[FreakWhenSee]

Great! I played it safe and just left it as it was. Thank god for that. Time to do another journal video :)

-Jay

 

[FreakWhenSee]

could resist have a peak at the wort -- very surprised that the foam head has collapsed back, either yesterday or day before -- room temp has been, nominally, no lower than 22 C so maybe that has something to do with it.

Either way, here's a pic of what I saw!

-Jay

 

[PD]

no lower than 22C, thats why you got a vigorous ferment.
Try and keep the temps BELOW 20C during fermentation ideally around 18-19C

 

[FreakWhenSee]

Sadly, I can't control the temperature to any great extent due to my living arrangements. Is this going to adversely affect my brew, do you think?

 

[PD]

fermenting at high temps WILL affect your beer and can cause the yeasts to produce off flavours and even the wrong types of alcohol.
You can end up with beers that are prone to giving you headaches......
You will still get drinkable beer !....

In future try and keep the temps down especially in the first 2 or 3 days of fermentation, try standing the fermenter in a bath of water, or drape wet towels over it. The problem as you would expect is reversed in the colder months when your efforts will be more to keeping it warmer....

 

[FreakWhenSee]

Reckon the first attempt's going in the keg then. Not gonna spend hours bottling a possibly naff beer

 

[PD]

it wont be naff at all

 

[FreakWhenSee]

Right, well 1.018 on HG @ 22.5° making it (1019 at 20°) so it's gonna me a while before this bugger is ready!

-Jay

 

[Duxuk]

The kit probably says it will be ready to bottle/keg in no time at all. This is a damnable lie which kit makers tend to tell. It will need 2 weeks in the FV at normal temperatures. By this time the SG reading will have been steady for a few days and it will be clearing well.
After adding priming sugar it will nee another 2 weeks to carb and clear. Then you'll have a stonking drink which may continue to improve slightly for a few weeks more.
Time is your friend in brewing. Unfortunately it conflicts with it's natural enemy, your patience! I drank a bottle way too early last night. I wish I'd waited. That's one less really good bottle to enjoy later

 

[Tyronnster]

Looks OK to me.

Yeah I gave mine 2 wks then bottled now they put to storage for ages

 

[FreakWhenSee]

I have received a consignment of 50 brand spanking new swing tops from Leipzig in the post yesterday. F*cking delivery guy threw the box on the ground right in front of me I nearly killed him! No breakages though (him or the bottles :evil:)

I am gonna leave it 'til next Monday to keg it, but I had one further thought; now I've got all these lovely bottles, it seems a shame not to use them; would I be at any advantage (apart from the bleeding obvious) from kegging half the brew and bottling the rest?

Cheers,

-Jay

 

[RobWalker]

bottles = you can keep them cool and transport them. sediment in bottles, make sure you pour off. can also carbonate higher (to lager fizziness for example)
keg = easy, fun to pour, hard to keep cool, low (but adequate) carbonation.

you can keg half easily, the pressure release valve will ensure there's only co2 in there and no nasty oxygen :thumb: