How can I wait?

[Ian...]

My first brew (well, first for about 25 years) was a St Peters Ruby Red. I followed the most popular advice on here re the first fermentation and gave it 14 days. The hydro readings gave me 4% abv so that's acceptable. I sample it before kegging it, flat... obviously, but very nice and showed good potential. I kegged it, then gave it another five days at 18-20c. I am fortunate in having a pantry in the middle of the house, close to the boiler room, and the temperature is always in 18-20c so that was perfect. I then moved it (last Saturday) to my garage where the temperature is cooler, currently around 10 - 14c. I sampled a drop last night and couldn't believe how good it is. It's a little cloudy but that doesn't bother me. How the hell am I going to wait for it to improve, if it is this good now? I have another brew on, lager, bubbling away nicely so I will be building up a stock.
If you haven't tried St Peters Ruby Red (or is it Red Ruby, can't remember) you must give it a go! It really is excellent. Much better then anything I've had in a pub, but taste is subjective I suppose. The temperature in my garage could get down to 2/3c does anyone think this will be harmful? OK for larger of course but what about the ales? I keep lemonade and soft drinks in there and I have never known them freeze.

Cheers!

 

[PD]

One of the best " kit " ales in my opinion. Beautiful colour and aroma. I bottled mine in " Grolsch " type bottles with half tsp of sugar per bottle. after 6 weeks it sure makes em "pop".
I've just done an AG brew of Sarah Hughes mild, and although its still in the fermenting vessel it smells and looks very similar to St.Peters.

 

[calumscott]

Good work Ian! Just proves that patience, when it comes to beer, is one of the most critical factors.

You have shown good restraint during fermentation but now the ante has been significantly "upped". You know what it tastes like!!! :lol:

Seriously, if you think it's good now - just imagine what it'll be like after a month taking those slightly sharp edges off, that bitterness mellowing through, the final yeastiness dissappating...

Cracking pint the RRA, I think I have a couple of bottles at the bottom of a stash somewhere...

 

[Russ146]

Ruby is my favourite although every beer ive made has been pub quality in its own style.

Wherry is just as good, nelsons revenge is gorgeous in a different way.

Go and buy a few bottles to tie you over until the Ruby is at least 4 weeks old, you wont regret it.

If you can afford it start another brewing going now and again in another two weeks.

get two more barrels and start the 2 x 4 cycle going:

Two weeks fermenting x four weeks conditioning so you have a rota something like this:


Transfer the first brew into the 1st barrel for 4 weeks conditioning then straight away start the second kit fermenting.

two weeks later, transfer this into barrel 2 and start third kit fermenting

two weeks later transfer this brew into barrel 3 and start next kit 4 fermenting and so on

By now barrel 1 is 4 weeks old and ready to drink

Two weeks later barrel 1 is empty and ready for brew 4 and barrel 2 is 4 weeks old and ready for drinking

and the cycle is complete and you now have a continuous supply of quality well conditioned beer to drink at ALL times which is the important thing really.

Put simply, have 3 barrels and start a new brew going everytime you empty the fermenter to have a regular supply of premium conditioned pub quality beer at all times.

Then you will never be forced to drink unripe beer

it works for me

 

[Ian...]

That's a good plan Russ. And one I am working towards. I already have second brew in its second fermentation week and I have another barrel waiting for it.
Cheers