Newbie Question(s)

[t406jaw]

Hi everyone I am new to homebrewing and this is my first post (please go easy on me!).

Last Friday I started my first homebrew, the kit I am using is Muntons Gold IPA. I have followed the instructions and all appeared to be going well I added the 23 ltr of cold water to reduced the wort temperature and then placed the brewing bucket into position before adding the yeast and stiring.

I sealed the lid and placed the bubbler(air lock) on top and then wrapped the bucket with a towel to keep insulated. After the first 24 hours there was quite a distinct amount of fermentation and a crust(not sure of the exact term). Since then however bubbling appears to have reduced to almost nil and I am a little concerned that it may have stopped altogether?

I have quickly read the following useful post and I appreciate that I may be worrying to soon, however any additional advice would be appreciated?

viewtopic.php?f=30&t=15082

Finally should I have taken a sample for my hydrometer before sealing the lid? I fear that I may have made mistake hear as a friend told me that once sealed the bucket lid should not be lifted until fermentation has finished?

:wha:

 

[abeyptfc]

yeah your fine no need to worry, if there's a crust on the bucket then its fermenting, although you have sealed the lid there will be another way for the air to escape so no worries.
you should have taken a reading with the hydrometer before adding the yeast so you can gauge what the final percentage will be but its not essential, with a kit and a standard 1 kg of sugar you will be looking at between 4-5%.
the more times you open the lid and mess about with the brew then the more risk of infection, so best to 'set and forget' the beer for 2 weeks.
good luck with it

 

[adomant]

Hi
In this case it would be ok to remove the lid and paddle around the wort in order to rouse or aerate it (sterilise spatula with boilng water) replace lid and there should be more bubbling. Og wil be what is should be from the kit, but after 7-10 days check to see if it is closer to 1.015 or so. Yeast needs oxygen to reproduce at first, but not to produce alcohol.
The problem with dried packet yeast is that it can sometimes fire off too quickly, it might be worthwhile next time to hydrate it gradually with boiled water that has been cooled to 20C, stirring after 30 minutes and whisking after an hour, mixing with equal quantity of wort after 90 minutes. Good luck!

 

[t406jaw]

Great thanks for that. I am just nervous to try and get it right first time. The kit says 7 days but it seems that 14 days seems to be favoured by posters on here?

I shall go with that and then pop in to the pre prepared bottles

 

[eggman]

Best bet is to ignore the times stated on kits, they are always optimistic to say the least. I stick my sterilised hydrometer in after about a week and take readings each day, i find that 10-14 days in the fermenter is about right :

 

[RobWalker]

Yeah kit advice sucks, as stated. I just leave my beer in the primary until it settles out - you should be able to see well into the yeast cake at the bottom when it's ready. Some people let it clear in secondary which is fine too.

The Muntons site says 6% with 1kg sugar, so there you go. It's almost definitely going to be that with an extract kit.

Will that be enough bottles btw?