how long after 2nd fermentation, can i drink?

[andyspet]

my coopers irish stout finished 2nd fermentation, about 4 days ago, when will it be good to drink, im thinking of a couple of weeks, but when will i be able to first try it. thank you for any advice.

cheers andy. :)

 

[battwave]

Beer readiness is a journey of deeper understanding; your nose and mouth are the most sensitive piece of analysis equipment on the planet. Your beer will probably change more in the first week than it will during the next month, so go-on, understand the changes that will occur. There are no hard and fast rules, but you should start to get an idea of the character of all but the heaviest of beers after a couple of weeks.

 

[aneray]

Hi there Andy.

You can try the stout anytime.

By doing this, you will gain valuable experience of the different tastes that you brew will have during the maturation process.

The 'rule of the thumb' is that for every ten points on your hydrometer that your brew is before fermentation, you should leave it a week. So if your starting gravity is 1050, you should leave it five weeks before tasting.

If you can leave it at least two months you will guarantee a great pint along with a nice compact sediment in your bottle.

As soon as you have a fermenting vessel free, get it filled with another brew. Make some more, and more, and when you think you have brewed enough, make some more. By then you will have plenty to drink without worrying whether you have any ready or not.

Cheers Neil

 

[Muddy Funker]

Welcome to the hardest part of home brewing, waiting and waiting and waiting and waiting ect ect ect :

 

[andyspet]

Welcome to the hardest part of home brewing, waiting and waiting and waiting and waiting ect ect ect :

too true

 

[andyspet]

Hi there Andy.

You can try the stout anytime.

By doing this, you will gain valuable experience of the different tastes that you brew will have during the maturation process.

The 'rule of the thumb' is that for every ten points on your hydrometer that your brew is before fermentation, you should leave it a week. So if your starting gravity is 1050, you should leave it five weeks before tasting.

If you can leave it at least two months you will guarantee a great pint along with a nice compact sediment in your bottle.

As soon as you have a fermenting vessel free, get it filled with another brew. Make some more, and more, and when you think you have brewed enough, make some more. By then you will have plenty to drink without worrying whether you have any ready or not.

Cheers Neil

very good advice, cheers :

 

[andyspet]

Beer readiness is a journey of deeper understanding; your nose and mouth are the most sensitive piece of analysis equipment on the planet. Your beer will probably change more in the first week than it will during the next month, so go-on, understand the changes that will occur. There are no hard and fast rules, but you should start to get an idea of the character of all but the heaviest of beers after a couple of weeks.

thanks for great advice :drink:

 

[aberreef]

'Tis a journey well traveled. Trouble is, by the time the brew is really good, I've never got any left :drink:

 

[andyspet]

'Tis a journey well traveled. Trouble is, by the time the brew is really good, I've never got any left :drink:

i too as guilty as charged :

 

[orange]

'Tis a journey well traveled. Trouble is, by the time the brew is really good, I've never got any left :drink:

i too as guilty as charged :

I am also guilty of this. The only answer is to make more beer. :

 

[andyspet]

'Tis a journey well traveled. Trouble is, by the time the brew is really good, I've never got any left :drink:

i too as guilty as charged :

I am also guilty of this. The only answer is to make more beer. :

iv,e already got 5 gallons of coopers english bitter on the go, ha ha oh happy day's. :mrgreen:

 

[battwave]

i too as guilty as charged :[/quote]
I am also guilty of this. The only answer is to make more beer. :[/quote]

iv,e already got 5 gallons of coopers english bitter on the go, ha ha oh happy day's. :mrgreen:[/quote]

OK, OK, so we're all guilty of proactive quality management :P