How long in fermenter?

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Jacko
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Joined: Monday Dec 05, 2005 4:01 pm

How long in fermenter?

Post by Jacko »

I have a few beer kits going at the moment, a couple have not shown any signs of fermenting after about 5 days.

I read the sticky regarding this but have a question.

OK so my beer is most likely fine (hopefully), but how long should I leave it in the fermenter before taking SG readings, is there a general rule to follow seeing as my airlock is not bubbling and I won't know when fermentation has slowed/stopped?

The kit is munton's yorkshire bitter made with 500g dark malt and 500g light malt and 200g corn syrup.

The other is coopers draught using 500g each of dextrose and light malt.

Temps are between 19-24c

So how long do you guys reckon I should wait before testing/bottling?

My homebrew shop says to leave them in for 2 weeks regardless?

Thanks for helping out this newbie brewer :D
Beauty lies in the hands of the beerholder.
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MHD
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Post by MHD »

no way...

Take a gravity reading using your hydrometer and repeat it the next day...

if it is the same proceed to the next step (be that transferring to another fermenter or bottling)

You dont want to leave it on the crud for to long...
Fermenting: Responsibly American Brown (Drink Responsibly) My first AG!
Bottled: Fuggles Larger/ale, Honey I'm Home Ale, Entropy Wheat, Dark Matter Ale, The Beer that Should Not Be (IPA)
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Jacko
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Joined: Monday Dec 05, 2005 4:01 pm

Post by Jacko »

Its been about 5 days now, should i take a reading today and tomorrow, or wait a few more days to test?

Cheers...
Beauty lies in the hands of the beerholder.
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MHD
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Post by MHD »

Yep... I test all the time while my brew is on the go (well I have only done one... but it is ok!)

mine was finished after 5 days... but I kept it a bit warm at 25 degrees...
Fermenting: Responsibly American Brown (Drink Responsibly) My first AG!
Bottled: Fuggles Larger/ale, Honey I'm Home Ale, Entropy Wheat, Dark Matter Ale, The Beer that Should Not Be (IPA)
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Jacko
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Joined: Monday Dec 05, 2005 4:01 pm

Post by Jacko »

Also, what reading should I expect to see with these two kits when they are ready?

Should it stabalise at a specific reading?

cheers....
Beauty lies in the hands of the beerholder.
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Jacko
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Post by Jacko »

If the sg has stabalised is it too late to transfer too a secondary fementer for a while or should I just go straight to bottles?
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MHD
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Post by MHD »

yes... as to what that is I am not sure...

There is a site (I think it is at http://www.morgans.com.au) that can have an estimate of the final gravity

It will depend on the yeast strain, amount of non-fermentable sugar (corn syrup will lead to a high final gravity)

the important thing is that it does not change, this is a sure sign that primary fermentation has finished.

And then you can get the brew off all the dead yeast cells and either into bottles or into another fermenter (see the thread on secondary fermemntation)
Fermenting: Responsibly American Brown (Drink Responsibly) My first AG!
Bottled: Fuggles Larger/ale, Honey I'm Home Ale, Entropy Wheat, Dark Matter Ale, The Beer that Should Not Be (IPA)
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Jacko
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Joined: Monday Dec 05, 2005 4:01 pm

Post by Jacko »

I have some spare fermenters and would like the best possible end product (don't we all), so the extra work involved in doing a secondary is the least of my concerns, just need to know if I should do it as soon as sg has stabalised and for how long before I bottle?

Thanks for the quick responses MHD :D
Beauty lies in the hands of the beerholder.
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Dogger Dan
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Post by Dogger Dan »

If it has finished fermenting you will find it will clear in a big hurry, you may even see a line where yeast is suspended and where it isn't.

I would bottle once it clears, say 3 days after transfering

I actually like to transfer to the secondary after three to four days as there is still a fermentation running, this will leave a good CO2 bed in the secondary. I have never had issues with beer siting on a yeast bed, only on trub

Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
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Jacko
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Joined: Monday Dec 05, 2005 4:01 pm

Post by Jacko »

Thanks Dogger..

I just did a second sg test and the yorkshire bitter seems stable at 1015 and the draught at 1009.

Do these numbers seem about right?

I will be transfering into some secondary containers later today.

Cheers guys...
Beauty lies in the hands of the beerholder.
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General
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Location: Melbourne, VIC

Post by General »

Hey Jacko,

Usually the FG is 1/4 of the OG.

So if OG was 1.060, FG should be around 1.015, depending, of course, on the type of sugar used.

Malt is not fully fermentable, and will be around 1/4, but dextrose is fully fermentable, so more like 1/10 (OG 1.060, FG 1.006).

As long as SG remains stable over two days, fermentation has ceased. (check temperature though as fermentation can stall at high/low temperatures.)
Jeffro

All I need is a cold beer, a kind word, and unquestioned world domination.
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Apprentice Brewmaster
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Joined: Monday Nov 21, 2005 2:27 pm

Post by Apprentice Brewmaster »

I have a question re: fermenter time, might as well tack it on this thread.

I have a brew down, its probably ready to bottle in a few days. the thing is, i have a funeral that has come up, and i won't be back till sometime early january. SO....... will my brew be fine :D ? or is my yeast going to turn into little necrophyllic cannibals........ :cry:

Sorry this is short on details, extremely bus trying to get stuff done before i have to leave.
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General
Posts: 216
Joined: Sunday Feb 06, 2005 4:02 pm
Location: Melbourne, VIC

Post by General »

AB,

The yeast will start eating each other if there is no other sugars to keep them occupied, when they do this, they release some pretty radical flavours.

Try racking before you go if possible.

I have had a beer on a yeast bed for five weeks in the past with no bad side effects.
Jeffro

All I need is a cold beer, a kind word, and unquestioned world domination.
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Dogger Dan
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Joined: Thursday Aug 26, 2004 10:43 am
Location: Lucan, Ontario, Canada

Post by Dogger Dan »

I will put dollars on it being fine. You know, I have yeast cultures which are a year old and they don't eat each other

Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
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