Second Brew

[azezal]

Hi my first brew was a success. My fermentation on my second brew is ready and I am ready to bottle.

The problem is I only have 10 or so empty bottles. I need 40. I have loads of bottles but they all have beer inside them.

Buying empty bottles is out of the question because they are too expensive here.

Is it possible to bottle the first 10 and in about a week bottle the rest? The brew is already about 5 days old. How long can I leave it in the fermentation container without damaging it? I am making lager in a one stage process.

I considered buying a buying a pressure barrel, but I do not have the fridge space for when it needs a cool environment. Please advice.

 

[jamesb]

I considered buying a buying a pressure barrel, but I do not have the fridge space for when it needs a cool environment. Please advice.

See a local pub for their old Magners bottles - most places would be glad to let you take them.

Failing that, I don't know much about lager but surely it's cold enough outside to keep it while you collect enough bottles.

You don't want to leave it on the yeast for too long otherwise the yeast autolyzes and cna give your beer a nasty "yeast bite".

 

[ni9e]

Buying empty bottles is out of the question because they are too expensive here.

Buy the cheap bottled water in 2ltr pet bottles from your local supermarket not ideal but still handy to store/cool beer till you can get some glass ones :thumb:

 

[Vossy1]

The brew is already about 5 days old. How long can I leave it in the fermentation container without damaging it?

I assume you mean 5 days from pitching the yeast, if so, it is quite normal to leave a brew in the fv for 10 days or more without any harm. Once the initial fermentation is over the yeast is still working to get rid of by products of fermentation which can be detrimental to your beers finished taste.

An example is diacetyl which has a sort of toffee ish flavour and smell to it. It's a natural by product of fermentation and the yeast gets rid of it after the initial ferment. If you rack your beer too soon, and don't give the yeast a chance to mop it up, the toffee like flavour will remain in the finished beer.

If leaving the beer on the yeast it's best to keep it from getting too warm. The reason for not leaving beer on the yeast for extended periods is that dead and dying yeast cells can start to break down and impart unwanted flavours to the beer.
That is one of the reasons some people rack the beer to a secondary fv.

Is it possible to bottle the first 10 and in about a week bottle the rest?

Yep.

 

[azezal]

Thanks for your advice. It has really got me out of a panic.