My First Brew - questions

[Gawain]

Hi Guys,
I finally got a chance to start my first home-brew a couple of weeks ago. I used the Coopers IPA kit with 1KG of Sugar.

I followed the kit instructions and pitched it at 24c and measured the gravity at 1040, however after reading on here I quickly realised that was too high and managed to get it down to 20c within the first 12 hours and then a steady 18c thereafter. I pitched it on Sunday 23rd November, so it'll be 2 weeks since I started the brew in a couple of days.

I took the first gravity reading today and it's around 1009 - 1010, and I'm fairly confident that it has finished fermentation. I'll take another gravity reading tomorrow and Sunday to be sure and will barrel on Sunday if it doesn't change.

So onto the questions, apologies if these have been asked countless times before - but with my variables I wanted to ensure I got the right advice for this particular brew.

1. I want to barrel most of the brew, and maybe fill 12 or so bottles. Is 1010 safe to bottle? I've read the horror stories of exploding bottles and obviously want to avoid this at all costs.

2. Do I need to add some sugar into the barrel before I transfer from the FV? If so, how much longer will I need to leave it to complete secondary fermentation and condition?

3. I haven't checked, but think my Barrel has a pressure valve (it's a Ballihoo kit), do I need to add CO2 by default, or only if the beer is (or gets) a little flat? My thinking is that it'll be fine as it's ale, but as it's my only chance at getting a brew complete for Christmas, I want to make it taste as great as possible for my guests and I.

4. At what temperature should I keep it stored for serving? I brewed it indoors and managed to keep it at a steady 18c after the first day, but really want to transfer it outside into the shed once barrelled, but am worried that with the 0c temps predicted, it will potentially stall 2nd fermentation (if needed) or the overall quality of the brew.

Thanks in advance for any assistance, and apologies for the really elementary questions. :hat:

 

[brewpirate]

I would wait another 1-2 weeks before bottling, fermentation should be done however the yeast are still working let them clean up the beer and consume/convert off compounds.

1) 1010 is great for an IPA and safe to bottle, bottle bombs come from bottling too early, adding too much priming sugar or infection. Use as tool like this to find out how much sugar to add.

2) Do you gave a model number for this barrel kit?

 

[Gawain]

Thanks for your reply brewpirate. Are you suggesting waiting another 2 weeks before transferring to a barrel, or just the bottling? If just the bottling, is it okay to transfer all into the barrel and then transfer to the bottle from there in a couple of weeks?

I don't have a number for the kit as it was a gift a couple of years back. I have checked the barrel, it's a Ballihoo pressurised keg (25L) but it just has the standard screw top. So I'd have to get a valve cap as well as CO2, if it's needed.

 

[baggybill]

With the utmost respect to brewpirate (I hate to disagree with someone with vastly more experience and knowledge than myself ), but I would have thought two weeks was more than enough for a standard kit with only a Kilo of fermentables?

They are normally done within 7 days and I leave an extra 7 days for yeast clean-up. Also check my final SG before bottling and make sure it's where the destructions say it should be (or below).

 

[Gawain]

Thanks for your input baggybill. The kit did indeed suggest fermentation would take just 5 days. However, being that I let it ferment quite a bit cooler than the suggested method, I thought it best to give it at least twice as long.

What is the risk of bottling now, is it still to do with exploding bottles, or more to do with the clearing/conditioning of the beer. Does this not continue in the bottle?

 

[brewpirate]

I would wait an additional 2 weeks before you do anything. Now that I have read it appears this barrel is a serving vessel and depending on your lid may be natural or force carbonated.

http://www.balliihoo.co.uk/balliiho...r-keg-with-lcd-temperature-indicator-p-8.html

Natural Carbonation:
After that time add the priming sugar thats been dissolved into the barrel then rack off the beer out of the FV trying to not make it splash and sanitize EVERYTHING! The beer and priming sugar should blend together and then use the valved to fill your bottles then seal everything up and wait 2-3 weeks at 18c - 22c for proper carbonation. IPA's have a good amount of carbonation, you want them to release the aromatics in the glass so 2-2.5 (American IPA closer to 2.5, English closer to 2) and serve 7-10c.

 

[brewpirate]

With the utmost respect to brewpirate (I hate to disagree with someone with vastly more experience and knowledge than myself ), but I would have thought two weeks was more than enough for a standard kit with only a Kilo of fermentables?

They are normally done within 7 days and I leave an extra 7 days for yeast clean-up. Also check my final SG before bottling and make sure it's where the destructions say it should be (or below).

No worries :) In my experience I find the extra time makes a cleaner beer, I have rushed beer to bottles and it turned out great and everyone raved about it. There are lots of factors in fermentation and worst case you waited an extra week but on the flip side you may have just made that beer better. I have ADHD so I keep the beers moving so I don't have to think about it. If I had only 1 beer going then I may be singing a different tune :)

The best advice is do what you know works with your setup and what you know about that yeast.

 

[brewpirate]

Thanks for your input baggybill. The kit did indeed suggest fermentation would take just 5 days. However, being that I let it ferment quite a bit cooler than the suggested method, I thought it best to give it at least twice as long.

What is the risk of bottling now, is it still to do with exploding bottles, or more to do with the clearing/conditioning of the beer. Does this not continue in the bottle?

Primary fermentation sounds done so you could put into bottles but like I said above its a safe buffer. The conditioning and clarity will continue in both steps making it a better beer.

 

[baggybill]

As a precautionary measure, it's always a good idea to use at least one PET bottle. That way you can give it a squeeze and keep your eye on carbonation levels.

If it starts to deform... move... away... from... the... glass... bottles... :-o

 

[brewpirate]

Not fun especially in your bedroom when your watching TV with your wife... I can no longer store beer in the bedroom

 

[BruinTuns]

brewpirate, that's a photo to take note of.
Not only because it's the first actual evidence I've seen of this brewing 'myth' (which obviously isn't a myth after all) but because it's counter-intuitive; you'd expect the crown cap to pop before the glass would shatter.
From now on I will be very VERY careful when deciding that fermentation has finished...

 

[brewpirate]

This is actually a 22oz bomber that was hit with shrapnel from another 12oz beer exploding which was shattered into tiny bits only thing recognisable was the cap. I should have bottled in belgian bottles because of the beer and the carbonation level but live and learn :) Damn that was a good beer.

 

[Gawain]

I would wait an additional 2 weeks before you do anything. Now that I have read it appears this barrel is a serving vessel and depending on your lid may be natural or force carbonated.

Thanks again for your comments. I am planning to serve this as a Christmas brew (in around 2 weeks or so), so really wanted to get it into the serving barrel as soon as is practical to do so. I'm happy for it then to condition in the serving barrel which is pressurised.

What is the thinking behind keeping it in the FV for 4 weeks? What would be the disadvantage of transferring to the serving barrel with the priming sugar at this stage, and then leaving for say 2 weeks in that? Please don't think I'm trying to be dismissive, just trying to understand the process.

http://www.balliihoo.co.uk/balliiho...r-keg-with-lcd-temperature-indicator-p-8.html

This is the exact barrel I have. My preference was to get it into this after fermentation was complete for serving, but also to help with the bottling as it has a control tap.

 

[brewpirate]

Thanks again for your comments. I am planning to serve this as a Christmas brew (in around 2 weeks or so), so really wanted to get it into the serving barrel as soon as is practical to do so. I'm happy for it then to condition in the serving barrel which is pressurised.

What is the thinking behind keeping it in the FV for 4 weeks? What would be the disadvantage of transferring to the serving barrel with the priming sugar at this stage, and then leaving for say 2 weeks in that? Please don't think I'm trying to be dismissive, just trying to understand the process.

http://www.balliihoo.co.uk/balliiho...r-keg-with-lcd-temperature-indicator-p-8.html

This is the exact barrel I have. My preference was to get it into this after fermentation was complete for serving, but also to help with the bottling as it has a control tap.

If time is an issue do it now, like I said earlier its a buffer and helps make it better but 90% beer is better then green beer :)

Being this is your first beer after 1 week take 1 bottle and put in the fridge and mark it. After 2 weeks put another in and wait 2 days. Bring them both out and taste side by side. Now you know what green beer tastes like and can spot it in the future.

 

[Gawain]

I hadn't heard of Green beer before. I assume that's when it hasn't cleared and settled properly?

I'm not in so much of a rush to bottle. In fact, I'm happy to forgo bottling at all to get a nice barrel of beer for Christmas. I was more thinking of bottling to give away a few bottles to friends, assuming it all tastes good and isn't "green"

My intention was always to move it into the serving barrel and let that settle for at least a week, but more likely 2. Then when ready for drinking, I would add some to bottles. Do you think that sounds reasonable?

I like the idea of marking bottles, and definitely will do that - but want to avoid green beer altogether if possible.

Thanks again.

 

[baggybill]

OMG! That photo... it's a bit sad my first thought was would a straw and some muslin be safe

 

[brewpirate]

I hadn't heard of Green beer before. I assume that's when it hasn't cleared and settled properly?

I'm not in so much of a rush to bottle. In fact, I'm happy to forgo bottling at all to get a nice barrel of beer for Christmas. I was more thinking of bottling to give away a few bottles to friends, assuming it all tastes good and isn't "green"

My intention was always to move it into the serving barrel and let that settle for at least a week, but more likely 2. Then when ready for drinking, I would add some to bottles. Do you think that sounds reasonable?

I like the idea of marking bottles, and definitely will do that - but want to avoid green beer altogether if possible.

Thanks again.

Green beer is beer that has not fully conditioned, I always encourage sacrificing a bottle so you know what it tastes like. If in the future you taste it you know it just needs more time.

If you want to bottle some then at the time you add the beer and sugar to the barrel fill up some bottles and wait. If you bottle after its been in the barrel for a period of time you will lose carbonation and may have a flat beer. Boo.

OMG! That photo... it's a bit sad my first thought was would a straw and some muslin be safe

I have been know to filter busted beer though a tshirt and drink it...

 

[Gawain]

Green beer is beer that has not fully conditioned, I always encourage sacrificing a bottle so you know what it tastes like. If in the future you taste it you know it just needs more time.

Sorry for all the questions, but...

Does this only apply to beer added to a bottle too soon? Does it not condition once it is in the bottle and sealed? If I did add it all to the serving barrel and decided later I wanted to bottle some, could I not add a burst of CO2 to it and bottle, or would that cause over carbonation once bottled?

 

[Gawain]

I have been know to filter busted beer though a tshirt and drink it...

I once invented "beer bread" to soak up a spilled beer. Sadly it wasn't even a home brew :? And yes, I was rather inebriated at the time :wink:

 

[brewpirate]

Sorry for all the questions, but...

Does this only apply to beer added to a bottle too soon? Does it not condition once it is in the bottle and sealed? If I did add it all to the serving barrel and decided later I wanted to bottle some, could I not add a burst of CO2 to it and bottle, or would that cause over carbonation once bottled?

After adding sugar you have now given the yeast food and they are going to fart c02 and continue to condition the beer. In the barrel or the bottle the process is the same just as long as its an airtight container. Just like opening a soda and recapping it your releasing the gas and it goes flat but that soda has way more carbonation then your beer.

If you want to bottle after you are 1/2 way though the barrel you need to be very careful and if you had that c02 attachment you could gas it up to account for the loss. I have never used the system so I cant say. Experiment :)