Hello from South Lincolnshire

[FlatFenBrew]

Hello
Just made my first brew, and American IPA, using the all grain method.
Never brewed before so researched on Youtube and Googled and bought the Greg Hughes book.
Really enjoyed the brew day and despite making some mistakes and putting right by the seat of my pants I am hopeful that all goes to plan!
One question I have is do I need to do a secondary fermentation by transferring to another FV in a week or so or do I just wait for the fermentation to finish and bottle?
Thanks

 

[Clint]

Hiya
Leave it for at least two weeks. Then take a fg reading and only bottle if the reading is stable for 3 days. Secondary fermentation will occur in your bottle after priming to gas the beer.

Cheers

Clint

 

[Bigcol49]

One question I have is do I need to do a secondary fermentation by transferring to another FV in a week or so or do I just wait for the fermentation to finish and bottle?
Thanks

Hi!
Welcome to the forum.
There is a division of opinion over transferring to a secondary FV to finish fermentation. Some do it to get the beer off the sediment, others prefer to leave the brew in the FV to avoid the chance of contamination.
You pays your money and takes your choice!
There is, however, a general consensus that fermentation should be left for two weeks, even though initial activity seems to have ceased. This allows the yeast to clean up after it has finished chomping on the sugars.
If you have the facility, cold crashing, that is, reducing the temperature of the brew to a few degrees Celsius for a few days, will aid in achieving a clearer beer.

 

[Wabby]

It all depends on many factors.

Starting out: Keep it simple. 2 weeks in the FV then take the FG reading two separate days apart and if consistent, bottle/keg/etc.

 

[terrym]

I am one of those that rack off to a secondary FV.
The reason I do it is because it help clear the beer of yeast before I package, so that almost clear beer is going forward. There will still be enough yeast in the beer to carbonate even though it looks clear, although it might just take a little longer.
So typically I will give it about 8/9 days in the FV to when its pretty much finished the main primary, rack off, then another six days in the second FV, and finally move to my fridge for another two days.Then package.
If I dry hop or add a hop tea I usually do it for the final six days of the above, i.e four days in the warm two in the cold.
If you sanitise everything as you should normally do when you rack off and don't splash the beer as you transfer (within reason), you would have to be extremely unlucky if you ended up contaminating your brew. I've never done it that's for sure.

 

[Manxnorton]

Hi n welcome to the forum.
There's some great advice pal.
On looking at the advice, in time on other brews you'll document what you prefer..trial n error tbh! We've all been through it...and still learning.
I've done the whole two weeks...racked off after 2-3 days clear on SG readings...7-8 days readings...cold crashing n all that goings on..
Tbh! TIME is the best aid..as long as no infection can be a threat.
Why start with the 2 weeks method? Take notes (the readings temp, the clear of the sample, how the beer looks like..the trub and how the fermintation took place, bubbling etc..and learn about the yeast your using) ferm temp is one if the most important aspect, once learnt it's a aid that get easier.
Don't be worried to ask..I'm still asking and learning every time.
The whole process is hardy as long as you put in place sanitation, temp control, reading what fermintation as actually doing, take your time, don't cut corners and above all else enjoy it!
Hope my rambling on make sence? Lol
Your in with a great bunch for help.
Lata pal
Bri

 

[FlatFenBrew]

Thanks for all your advice. I am going to enjoy experimenting with the different suggestions.

 

[johnbarleycorn]

And before you realise you will be lured by the "shiny" side.......Mmm stainless !!!

 

[Ale]

You'll find most on here say 2+2+2. Thats 2 weeks fermenting, 2 weeks carbonating in bottle or barrel and 2 weeks conditioning.

 

[Wabby]

And before you realise you will be lured by the "shiny" side.......Mmm stainless !!!

And then a fermentation fridge. And then a serving fridge with taps. And then a bigger kettle. And then a bigger, shinier mash tun. And then a micro brewery.

All of the above BEFORE easter. :lol::thumb::thumb:

 

[FlatFenBrew]

The beer has been fermenting in my fermentation fridge for a week. Probe for the ink bird regulator attached to fermentation vessel and I have set temperature to 20 degrees.
Is this the right temperature or should it be cooler?

 

[terrym]

The beer has been fermenting in my fermentation fridge for a week. Probe for the ink bird regulator attached to fermentation vessel and I have set temperature to 20 degrees.
Is this the right temperature or should it be cooler?

There will no doubt be a variety of opinion :whistle:, but 20*C is fine for ales, although I aim for 19*C and some folks go down to 18*C. I wouldn't go for more than 20*C though.

 

[FlatFenBrew]

Thanks. Have reduced to 19.