Is it ready yet?

[1867_owl]

Hello good people of thehomebrewforum. Ive been had 23 liters of EPA brewing away in my fermentor for two weeks now. I tested it this morning with the hydrometer which claims its done. My only issue is that, unlike my brothers previous batch (albeit from a different kit), it hasn't been pleasantly bubbling through the airlock. In fact, its pretty inanimate all round. can i trust the hydrometer's reading? I say this because its been brewing at a stead 18" as apposed to the recommended 20-25.
In terms of bottling, i plan to decant most of the beer in 2liter coca-cola bottles with 1 teaspoon of sugar per 500 mills. Does this sound about right?

Regards, 1867_owl

 

[calumscott]

The only thing you can reliably trust is the hydrometer.

That it hasn't been bubbling though your airlock is going to just be because your FV lid doesn't form an airtight seal. That's no biggie.

Leave it alone now for a couple of days and if you get the same reading - bottle or keg it!

 

[1867_owl]

Cheers Calum.

So you dont think the low temperature is a problem?
Any advice on the amount of sugar per 500 milliliters of brew?

 

[alanywiseman.]

18C is fine. Lower fermentation tempertures just mean a longer fermentaion is all (to a point!) and some would argue a cleaner beer.

The general rule of thumb is 1/2 tsp per 500ml for an ale and 1tsp per 500ml for a lager. Just make sure that the bottles you are going to put our brew in have had a carbonated product in them previously that way you can be sure that they will not go POP!!!!!

 

[calumscott]

Sorry, must read whole post before replying!

18 degrees is fine, two weeks at that should have it fermented right out.

1tsp in 500ml is going to give you fizzy beer! That's what I prime at for lagers because I do like them fizzy. I'm starting to prime my beers at 3/4 tsp because I do like a bit more carb than the staple 1/2 tsp, particularly for hoppy stuff like IPAs etc.

So if you like your fizz start at 3/4, if not start at 1/2 leave it to ferment out then condition and adjust your next brews according to how you find those.

Enjoy! :

 

[1867_owl]

Cheers for all that Calum. I think ill experiment by producing a range of beers from 1/2 to 1 teaspoon per 500 mill. Ill make sure to get the high sugar content beer in the plastic bottles.

Just one final thing. The feller in my local homebrew shop strongly advised against bottling my beet into screwtop wine bottles for fear of explosion. Would i be ok to go ahead bottling up the 1/2 teaspoon mix into these bottles do you think?

 

[pittsy]

no , wine bottles aren't made to have fizzy brews in unless it was a fizzy wine :thumb:

 

[1867_owl]

what about 330 mil larger bottles? It's not ideal but i havnt got any chunky 500 mill ale bottles.

 

[pittsy]

yes that is fine , you could pop to your local pub they often will give you bottles , the magner type bottles are the best

 

[calumscott]

The chunkier brown lager bottles like bud are probably fine.

I'd avoid the lighter green ones like kronie or wife beater, they don't seem strong enough to me.

Also avoid the clear ones like that stuff you stick the lime in... clear glass and hops is a :nono: (well, daylight and hops, if you were storing them in the dark you would be ok).

 

[jonnymorris]

I'd avoid 2 litre coke bottles too... unless you plan on drinking your brew 4 pints at a time.

 

[graysalchemy]

As people are saying if you have a constant reading around what you expected it to be then it will be fine. I would normally recomend that you leave it at your brewing temp for an extra 3-4 days fo a diacetyl rest. This allows time for the yeast to metabolise some of the unwanted by products of fermentation. However because of the time already spent I would say it would be ok.

However you now need to make sure it is crystal clear before bottling. This means putting it in the coolest place you have, concrete floors are excellent as they take away the heat. Once your beer is clear you can bottle it. If you have a spare brew bucket I would transfere the beer into that 24 hrs before bottling it avoids you disturbing any sediment you will have.

Hope that helps.