How long in fermenter

[Jak]

I put a brew down about a month ago and it is still bubbling through the airlock. I used 1.5kg of liquid sugars, I live near Canberra and it's been around 17 degrees most days. Is this normal?

cheers
Jak

[Kevnlis]

What is happening is that the wort is expanding and contracting with the temp change. I am quite sure it is ready to be bottled after a month.

[nath76]

I have read that some ppl dont bother with using a hydrometer.....is this because they are more experienced and are able to tell when the brew is ready to bottle????.......also my first batch is very simple and contains just .1 can of Morgans Queenslander bitter,1kg of dextrose,1 packet of yeast (from can).......will this be ok for my first brew???
Thanx..........Nath76

[rwh]

What is happening is that the wort is expanding and contracting with the temp change. I am quite sure it is ready to be bottled after a month.

I'd say it's more likely it's the gas in the headspace that's expanding/contracting and/or the change in the solubility of CO2 in the wort that are the two factors that are causing the airlock to bubble. By comparison, liquids hardly expand/contract at all with temp changes.

I do agree that it's high time it's bottled though!

I have read that some ppl dont bother with using a hydrometer.....is this because they are more experienced and are able to tell when the brew is ready to bottle?

Partially. Also, they become less desperate to bottle it at the earliest possible opportunity, and just leave it for much longer, so they're sure it's finished. For example, I pretty much always leave mine in primary for 14 days unless I desperately need the beer to be finished for some reason (like a party or something).

also my first batch is very simple and contains just .1 can of Morgans Queenslander bitter,1kg of dextrose,1 packet of yeast (from can).......will this be ok for my first brew???

Sure. It'll be drinkable. Just be aware that you'll be able to improve on that a lot by using higher quality ingredients, specialty grain, hops, etc. But keeping it simple for your first brew is a good idea.

[nath76]

I have had my brew in the fermenter for 4 days now.........is it ok to check the s.g now. Will any harm done by checking it to early.

Nath76...

[homebrewer79]

Nah, no prob with checking it early. But I would just leave it for a few more days anyway, wait till it has really slowed down, then check every 2 or 3 days and when you have two consecutive readings, she's ready. After all the more you take samples the less beer you have to drink at the end

[nath76]

ok great............now wat sugar should I be using when i bottle the beer.......is normal sugar ok.eg....white,raw..ect what is best..I used dextrose in the wort,is it best to use that for when i bottle the beer too....?

help please.thanx,Nath76

[homebrewer79]

Plain white sugar is fine, dextrose is also fine and so is LDME. I prefer to use plain white sugar as it is easier to handle

[nath76]

Thanx Homebrewer........
what is the general belief here...........normal white sugar or dextrose for priming? ?. Id like to get a few different comment/opinons....Im starting to think that besides the basic laws of brewing its just up to prefernce....

Thanx..NATH76

[pixelboy]

i use dextrose for priming..

[rwh]

Sucrose for bottle priming as the grain size is larger and reduces the risk of foaming. Dextrose for bulk-priming.

[matr]

Sucrose for bottle priming as the grain size is larger and reduces the risk of foaming. Dextrose for bulk-priming.

Agreed - First time I used dextrose, had to half fill then top up each bottle due to fizz. The dex also clumps so doesn't always go through the funnel as easy.

Used Caster sugar last time and it works a treat..

[nath76]

Because this is my first attempt at hb im worried about this...and bottling altogether really.....I used dextrose in the wort and that seems to be ok...Im either going to use caster sugar or white sugar.(im out of dextrose).But still im not sure
nath76

[rwh]

Go for it mate, it'll work just fine.

[matr]

Most people will disagree with me for saying this but....

If you're a bit unsure about the bottle priming caper then try using the Carbonation drops. I used them for my first 2 brews until I read more about priming and was confident to use other stuff.

Have a few beers and stop stressing...

[warra48]

I brew all grain, but I still bottle.
I use the little measure for my priming sugar.
I use caster sugar. I think sugar is easier than dextrose or malt, because its' grains are much coarser than dextrose or malt, and it is a helluva lot easier for that reason.
Keep at it, you and your beer will be fine.

[nath76]

Thanks for all the great advice....one last question..(for now anyway ) What will be the main diferences in the outcome of my home brew if i use caster sugar instead of plain white sugar and vice versa..

....and now I need a beer...Nath76

[drsmurto]

for priming? will make bugger all difference

[nath76]

I just read that I need to have atleast 1.7kg of malt extract per 23L as this helps to promote healthy yeast population and the fermentation may be slow or cease altoghether......I did not use any malt extract,is this a bad thing???

[aurelius121ad]

The can of Morgans bitter is your malt extract.... unless you do something really out of the ordinary regarding cleanliness or temperature control your batch should be fine.