FuzzeWuzze
I Love DIY
Yea its bubbling pretty good right now, i just took it out lets see how it goes.
https://cosm.com/feeds/83208
https://cosm.com/feeds/83208
FuzzeWuzze said:Yea its bubbling pretty good right now, i just took it out lets see how it goes.
https://cosm.com/feeds/83208
mgortel said:Any downside on this brew to let it go another week (i.e. 3 weeks in primary)???? (Other than having to wait another week to drink it... )
The recipe calls for 10 days fermentaion. Mine had a vigerous fermentaion, but slowed down. It is now at day 16 and still producing 1 bubble every 6 minutes (It smelled like sulpher at first, but smells great now). I know that the best way to tell if a fermentaion is done is to check the gravity, but common sense is telling me that it is not done. Perhaps is some of the sugar supposed to be retained for flavor by arresting the fermentaion by crash cooling early?
Should I let it go, or should I stop it?
Looks like someone else had a sulpher smell as well at first....but it subsided after waiting.....in the fermenter. Not sure what will happen in your keg.....
Can you purge it with CO2 after it sets in the keg a couple days? Not sure since I dont keg.....
I posted a couple months ago regarding a rotten egg problem. I kegged after 10 days with the smell. I then purged and let it sit. I tried purging multiple times a day. It did get better with the smell getting less pungent but after 2 months it never went away. I couldn't drink it without noticing it so I ended up dumping it. Still not sure what happened, infection maybe?
Maybe the key is to keep it in the fermernter until the smell goes away? According to hydrometer it seemed done but...
Was very upsetting but going to brew it again this weekend.
mgortel said:I just got done bottling this!
In the fermenter for 20 days, here is how my numbers went:
OG = 1.052
FG = 1.011
Was a little worried that I was going to have some sulphur smell when I popped the fermenter lid...based on a couple recent threads....but, to my joy when I popped the lid all I smelled was that familiar Hefeweizen Banana and Clove esters..smells fantastic!
I tasted (drank) the gravity sample I took.....flavors were not as prevalent as I expected.....not bad...but more mild....especially considering the smell. Does this beer flavor strengthen with carbonation and a little age in bottle??
Either way I think this is going to be oh so good in a few weeks once done bottle conditioning
I did a 1ltr. starter.
If anyone could help me on this I would appreciate it. I am brewing in 1 day.
ultimate concern is my fermenting area is about 63 in the day and about 60 at night.... will this be ok?
thanks
I bottle my beer.....and normally for other brew types I leave the sediment behind in the bottle when I pour to glass.....but in this case, since you want the yeast flavors, etc...in the beer....is it best to pour the entire bottle contents into glass (i.e. sediment and all)????
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