HELP!! - St Peters Ruby Red Ale

[plumpton]

Ok, I have a Ruby red ale on the go it is 6days in the fermenter today, there seems to be some bits floating on the top, I dont think its infected as I have poured some when checking the SG and still a lil cloudy but no dodgy smells just smells of beer.

I am thinking the floaties are the Hop extract or yeast still but am searching for some people with similar experience when brewing this kit.

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[abeyptfc]

no need to worry, my batch fermented v well and was rather foamy! its just bits of the yeast crust that forms on the waterline of the bucket. ive got 19 litres that i kegged last night, it seems to get really good reviews, cant wait for a try!

 

[plumpton]

let me know how your gets on and i will do the same.

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[Wolverine]

yeah mine had bits in but they get left behind when kegging /bottling
it tasted amazing

 

[Rich85]

I've almost finished drinking the last of my Ruby Red kit and it was really nice. I've bottled the last of it to see how nice it would have been in a few more weeks if I'd had a bit more self restraint!

I think the foamy crusty stuff is called krausen and it is supposed to be there. I get it on all mine, my lhbs told me to skim the skanky looking bits off the foam for the first 2 to 3 days and then forget about it but to be honest I just leave it. Any messing around with it just increases the likelihood of infection and introducing oxygen. It just settles to the bottom with the rest of the yeast after a while and has never caused a problem.

Good luck with it, I left mine for 4 weeks without even touching it and it was nice but it tastes much nicer now 6 weeks on. It's worth the wait.

 

[plumpton]

6 WEEKS!!!!!

lmao

Icant wait 6 weeks lol

this beer making game is funny.

When you waited 6 weeks where were the bottles kept? in warm or in fridge

:drunk:

 

[Rich85]

I kegged it at 1.014 after two weeks in the FV, then left it for 4 weeks in a cupboard in the kitchen where it would be warm to condition. I only bottled the last of what was in the keg last week and the bottles are in the same kitchen cupboard. I'm going to put them in the fridge at the weekend to settle and clear for a week or so. I would have bottled the entire brew but I've only got 8 bottles at the minute lol.

The trick to it is to brew more than you are drinking, that way you build up a stock of beer over time that can be happily conditioning while still leaving you with beer ready to drink.

 

[plumpton]

I agree answer is to brew more than you drink, that is probably why I have done a Canadian Blonde, an Australian Pale Ale, a Coopers Lager and am now on St Peters Ale..

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