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Old 19-11-2017, 05:20 PM   #11
Longhead23
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So once the siphon is sanitised do I rinse the sanitizer off before putting one end in the beer?
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Old 19-11-2017, 05:51 PM   #12
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So once the siphon is sanitised do I rinse the sanitizer off before putting one end in the beer?
If its 'no-rinse' like Starsan then there is no need. Anything else bleach, oxyclean VWP or whatever you use, thoroughly rinse it off with clean water straight from the mains, and use it straight away. And remember to have clean hands when you handle anything that you have sanitised and is going into your brew
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Old 19-11-2017, 05:53 PM   #13
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Which part of "Leave it alone for two weeks." did you not understand?

There are two types of sanitiser available. A "No Rinse" and a "Must Rinse". Do what it says on the tin.
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Old 19-11-2017, 06:18 PM   #14
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The sterilizer is Brucleanse.

However, I hear yer. I will leave it alone until Saturday. Looking through the FV it looks like there is about an inch of Krausen.

I shall be patient.

Thanks for you help. It is greatly appreciated.
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Old 25-11-2017, 01:46 PM   #15
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After two weeks I have taken an SG and has come out at 1.012 (12 on the hydrometer) if I am reading it correctly (OG was 1.040 or 40). I know the advice is to be patient, but I am concerned the fermentation is stuck.
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Old 25-11-2017, 04:17 PM   #16
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Sounds about right! Check it again in 24 hours if it's the same I'd say it's done.
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Old 25-11-2017, 08:27 PM   #17
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Nip back to Wilco and buy a hydrometer.

If the brew comes in at 1.010 or less then is has finished fermenting. (If it's higher then it's "stuck")

Personally, I don't even look into the FV within two weeks if I can help it as the "four to five days" given in kits is wildly optimistic.

"Patience is a virtue." is an old adage; and essential in brewing!

Enjoy.
Interupting here: my brew sensei advised that after 2 weeks the yeast start to add flavours. Rack to secondary before after 2 weeks, and of course measure gravity then.
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Old 25-11-2017, 08:52 PM   #18
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The term "sensei" is Japanese and apparently home-brewing beer in Japan is illegal.

Maybe you should ask your sensei how he/she accounts for the fact that the product we know as "lager" is traditionally fermented under very cool conditions for many weeks?

I can do no more than reiterate that many brewers on this Forum (myself included) swear by the 2+2+2 method for brewing beer.
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Drinking
Coopers Stout Kit + Grain (15/06/17)
Vienna Lager with Hallertau (12/11/17)
Wilco's Hoppy Copper Bitter (12/11/17)
Wilco's Pilsner with Lowicz Cherry Syrup (12/11/17)
Low ABV Pale Ale (19/11/17)

Carbonating/Conditioning
Spiced Pumpkin Ale

Fermenting
Golden Pumpkin Ale

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(**/**/**) = Date ready to drink.
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Old 26-11-2017, 12:39 AM   #19
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...unless it's youngs aipa then it's 4+2+12...
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Old 26-11-2017, 09:42 AM   #20
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So out of that comes the formula which I think probably covers 99% of all beers, certainly in my experience, which is
t1+2+t2
where
t1 is in the range 2 - 4 weeks
and
t2 is in the range 2 -12 weeks
and therefore there is no real hard and fast single set of timings to cover all beers.
The difficult part is getting it right for each beer but it does get easier with experience. However it certainly doesn't help new homebrewers to understand this when kit instructions tell folks they will be drinking pub quality beer within 3 weeks or thereabouts from pitching.
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