This is my first post and brew!:-?
The wife gave me a Youngs American IPA microbrewery kit for Xmas. I set up on Sunday past (10th Jan) and pitched the yeast on the same day at 20oC.
Its been under the stairs sitting at about 18-20oC. First 12hrs there was no sign of fermentation then after about 24hrs the bubbles in the air lock came through. Up until today it was bubbling like crazy and now I am down to 1 bubble every 5 mins?!
I am very keen to take a gravity reading because the bubbles have stopped coming through the airlock but feel its way too soon as the instructions say leave for 15 days in FV. What does anyone reckon? Dont want to risk introducing oxygen in so soon.
I also wish to transfer the beer straight to bottle to condition rather than condition in the pressure barrel what are the pros and cons of this any tips on bottling would be appreciated as the instructions are based on priming and conditioning for the pressure barrel
The wife gave me a Youngs American IPA microbrewery kit for Xmas. I set up on Sunday past (10th Jan) and pitched the yeast on the same day at 20oC.
Its been under the stairs sitting at about 18-20oC. First 12hrs there was no sign of fermentation then after about 24hrs the bubbles in the air lock came through. Up until today it was bubbling like crazy and now I am down to 1 bubble every 5 mins?!
I am very keen to take a gravity reading because the bubbles have stopped coming through the airlock but feel its way too soon as the instructions say leave for 15 days in FV. What does anyone reckon? Dont want to risk introducing oxygen in so soon.
I also wish to transfer the beer straight to bottle to condition rather than condition in the pressure barrel what are the pros and cons of this any tips on bottling would be appreciated as the instructions are based on priming and conditioning for the pressure barrel