Please don't blow it now!!!!!

[puravida]

Just tasted my American Pale Ale that I brewed about 9 days ago. It's phenomenal!!! I'm so chuffed.
I've been plagued by homebrew mishaps ever since I started really - dirty bottles, unviable yeast smack-packs, leaky barrels etc.

Just don't want to screw this delicious batch up! I'll be pouring away 15 L of bad homebrew this afternoon too - the one where the smack pack did not work and I added more yeast. It's just been getting progressively nastier.

My plan is to move it to a plastic barrel this afternoon along with some brewers priming sugar - how much for a 15L batch? Or do I really need to do that if I plan to add a carbonation valve in the lid?

Or am I better putting it in a secondary fermenter for a week first?

Also - shall I store it back where it has been fermenting? The room is about 21-22 degrees but very constant.

Thanks!

Jon

 

[periolus]

If it's finished, I normally just put mine straight into the barrel. If you want to give it that little extra something, then prime with DME if you can.

One good trick also is to let secondary fermentation go (2-3 days), leave it another few days where it is indoors and then transfer to a dark environment outside (shed or garage) for 2-3 weeks to condition in the cold, which makes it beautifully clear as well. Watch the 5-day forecasts though, as your average beer will normally only go down to about -2.5C before freezing, although one night is usually alright as it takes a while for the whole lot to cool to the new overnight temperature. If you see a 0 or lower then move indoors overnight if needed.

When you are ready to drink, bring in and stand where it will be used for 24 hours to come up to ambient temp and the yeast to settle again.

Good luck and I hope it turns out top trumps!

 

[Mark1964]

if your force carbonating with gas you generally dont add a primer such as suger dme etc