stvey1987
New Member
Hello all.
New homebrewer from Stoke on Trent here! I've just started homebrewing, simple beerkit - Young's american amber ale. I'm planning on doing one or two beerkits then moving on to more interesting brewing with malt extract, get myself a copper... Maybe move on to full grain brewing eventually but not sure yet on that.
Are there any other stoke based brewers on here ??
Also, I have a few questions about this first brew I'm doing...
1) Instructions reckon fermentation will be complete within 10 days, my bubbler indicated it was pretty much done within 4 days (plus SG almost down at the expected final gravity) so I threw the hops in as instructed to do towards end of the fermentation. I think that perhaps the fermentation was done quickly as it has been pretty warm (21-23C) but what worried me was the smell of the beer , not exactly appealing! I think it was best described as cidery! Ater a bit of research I think I might have cracked open the beer a bit too early and there might be quite a bit of acetaldehyde still in there, sound plausible? Solution seems to be to give the beer more time and the yeast should sort it out?
2) Bottling/ kegging - I want to bottle some of my beer and keep the rest in the pressure barrel. What would you suggest the best way to do this will be? I was thinking of siphoning all the beer into the keg and mixing all the sugar for secondary fermentation into it and then bottling what I want (10-15 probably) after doing this?
Sorry for the long waffle!
cheers,
Stephen
New homebrewer from Stoke on Trent here! I've just started homebrewing, simple beerkit - Young's american amber ale. I'm planning on doing one or two beerkits then moving on to more interesting brewing with malt extract, get myself a copper... Maybe move on to full grain brewing eventually but not sure yet on that.
Are there any other stoke based brewers on here ??
Also, I have a few questions about this first brew I'm doing...
1) Instructions reckon fermentation will be complete within 10 days, my bubbler indicated it was pretty much done within 4 days (plus SG almost down at the expected final gravity) so I threw the hops in as instructed to do towards end of the fermentation. I think that perhaps the fermentation was done quickly as it has been pretty warm (21-23C) but what worried me was the smell of the beer , not exactly appealing! I think it was best described as cidery! Ater a bit of research I think I might have cracked open the beer a bit too early and there might be quite a bit of acetaldehyde still in there, sound plausible? Solution seems to be to give the beer more time and the yeast should sort it out?
2) Bottling/ kegging - I want to bottle some of my beer and keep the rest in the pressure barrel. What would you suggest the best way to do this will be? I was thinking of siphoning all the beer into the keg and mixing all the sugar for secondary fermentation into it and then bottling what I want (10-15 probably) after doing this?
Sorry for the long waffle!
cheers,
Stephen