^ Sounds delicious! As I mentioned in one of the other threads, I recently had a Stone Collaboration Cherry Chocolate stout. It was one of the BEST beers Ive ever had in my life!
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Homebrewers: What's brewing/fermenting/bottle conditioning?
- Thread starter spade2you
- Start date
That actually makes sense. I'd think my usual C hops would probably not blend well, but something hopped more along the lines of a British pale ale or British IPA might be a little more tolerable.
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Bump!
First ever batch is currently fermenting. Got a Cooper's DIY kit for Christmas and we picked up some malts, hops, and yeast from the local brewing supply store.
We're following the recipe for a west coast styled pale ale, supposed to be along the lines of Sierra Nevada.
Two quick question for you experienced brewers out there:
Instructions say to check the airlock for bubbling of CO2, but kit doesn't have an airlock, or for that matter even a way of sealing the fermenter. Is this an issue? Lid is closed, but not sealed beyond the weight of the lid pushing down on the bucket. No means to really seal it so far as we can figure.
2) Does the brewing beer need to be kept out of sunlight? The fermenting bucket is clear plastic. Should we keep it someplace dark?
Thanks in advance from an absolute beginner.
First ever batch is currently fermenting. Got a Cooper's DIY kit for Christmas and we picked up some malts, hops, and yeast from the local brewing supply store.
We're following the recipe for a west coast styled pale ale, supposed to be along the lines of Sierra Nevada.
Two quick question for you experienced brewers out there:
Instructions say to check the airlock for bubbling of CO2, but kit doesn't have an airlock, or for that matter even a way of sealing the fermenter. Is this an issue? Lid is closed, but not sealed beyond the weight of the lid pushing down on the bucket. No means to really seal it so far as we can figure.
2) Does the brewing beer need to be kept out of sunlight? The fermenting bucket is clear plastic. Should we keep it someplace dark?
Thanks in advance from an absolute beginner.
1(a) Get an airlock asap - that sounds like a serious omission. Like, hit the store tomorrow at lunchtime.
1(b) Can you show a photo of the kit? I started out with a Coopers kit and the fermenter had a screw-on lid. Maybe yours is different. It should seal somehow though.
2) Don't worry about it too much. Dark is probably a bit better, but you only really need to worry about UV once it's bottled.
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I don't see where there's room for an airlock even if I were to purchase one (which would be tough, because the brewery supply store we shopped at is closed tomorrow anyhow). There are no holes for insertion of anything.
The lid doesn't screw down, nor is there a lip to latch it closed. It just nests on top. No gaping holes or visible gaps but not what I would consider sealed. Closed, maybe, but not sealed.
The photos aren't great, just smartphone shots. There's a little bit of condensation on the inside of the fermenter which is causing the weird reflections from what otherwise is a clear plastic bucket.
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I'd buy a carboy or ale pail ASAP. The buckets can be bought for 15 bucks online, with a lid.
Buy an airlock, keep the beer in a cool place in the dark, and try not to check it too much. I know its tempting on your first batch.
Temperature control is one of the easiest things to do to drastically improve your beer. Ales want to ferment between 60-68 degrees most of the time.
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Carboy's on the short list of things to pick up for next time. We figure this will probably be a "learning batch" anyhow, but still are hoping to get a tasty result before we try graduating to the fancier tools on the second batch.
From what we've read, temperature is actually a little low right now. San Diego's 50's - 70's throughout the day. We're worried we might be too cold.
As long as you have an active fermentation going on, the fermenter should have some sort of positive pressure, and just having the cover set on top will probably do a decent job of keeping the majority of nasties out.
Once fermentation stops, the fermenter will inhale and exhale along with barometric changes. You'd increase the likely hood of getting something into your brew at that point.
We've been brewing beer for several thousand years. Airlocks are pretty recent additions to the scene. Nothing pathogenic can grow in beer, so it can't hurt you one way or another. Wild yeasts can make a sour taste, so can brett, (both are used intentionally in Belgian style beers.). Acitobacter is the one that keeps me awake at night. It'll turn a batch of beer into vinegar, and I understand that it's a hard thing to get rid of once you have it.
Once fermentation stops, the fermenter will inhale and exhale along with barometric changes. You'd increase the likely hood of getting something into your brew at that point.
We've been brewing beer for several thousand years. Airlocks are pretty recent additions to the scene. Nothing pathogenic can grow in beer, so it can't hurt you one way or another. Wild yeasts can make a sour taste, so can brett, (both are used intentionally in Belgian style beers.). Acitobacter is the one that keeps me awake at night. It'll turn a batch of beer into vinegar, and I understand that it's a hard thing to get rid of once you have it.
D
I always use an airlock, but a member of our homebrew club (who is also an accomplished professional brewmaster) places a piece of aluminum foil over the opening of a sankey keg- no airlock at all, and has zero problems with infected batches.
Yeast prefers darkness to light. Fermenting in lighted conditions will result in much lower conversion efficency than beer fermenting in darkness. Finished beer goes skunky quite quickly in sunlight. Light is an enemy of beer, from fermenter to finished product.
During fermentation, the wort can increase in temperature up to ten degrees. You're probably fine though!
Ah, I see. Your kit is way different to the Coopers kit I got. Mine had a screw lid and a hole for a regular bubbler airlock. Yours seems to rely on gas pressure to keep the nasties out.
Lots of folks (as per this thread) seem to make this kind of system work. I've not had such good luck with open or semi-open fermentations, but YMMV.
That looks a pretty workable setup, but if you discover that brewing is something you want to keep up I'd +1 McHaven's advice and get a regular bucket or carboy.
Brewed 4 batches since fall started. Probably going to brew something 1.090 with very high IBUs this week. Will probably shoot for 2 more batches and a 100 gallon club brew before it gets too warm out.
No big beers here today. Instead we'll have something quick, light and refreshing for yard work in the warm weather.
7.5 lbs pilsner malt
0.5 lb crystal 20
0.75oz sterling @ 60
0.25oz sterling @ 10
2oz crystal @ flame-out
Safale S-05
1 week in primary, 1 in secondary
and you're good
7.5 lbs pilsner malt
0.5 lb crystal 20
0.75oz sterling @ 60
0.25oz sterling @ 10
2oz crystal @ flame-out
Safale S-05
1 week in primary, 1 in secondary
and you're good
That's a lot of beer (some day)!
Going to rack my dark saison today or tomorrow. Might try to brew a Belgian golden strong this weekend if I have some free time.
Going to rack my dark saison today or tomorrow. Might try to brew a Belgian golden strong this weekend if I have some free time.
