After weeks of planning, reading and buying equipment I'm eventually about to embark on my first AG brew (first homebrew altogether actually).
As the big day draws closer I'm sure the frequency of my questions wil ramp up even more but tonight's queries are about the timescales and temps required from fermentation and conditioning.
The recipe I'm following doesn't say how long to leave in primary fv but says should be at 19ðC. Do I base the time on when it's clear fermentation is complete (based on stabilised FG?).
The recipe also calls for various dry hop additions. When do I add these? And is it OK for them to go in the primary FV at this time? Or would a secondary be better?
If a secondary is required must this be kept at the same 19ðC or can it be lower/higher. I'd assume as fermentation will be complete the temp might not necessarily have to be the same?
How long would I dry hop for?
Would the next stage be priming and bottling? And for how long as a minimum and what sort of temp to ensure carbonation?
I was thinking I'd check gravity in primary FV around day 10, then once happy fermentation is complete dry hop for +7 days before transferring into secondary to condition for 2 weeks (partly to free up my primary FV), then bottle and wait say 2 more weeks storing around 20ðC?? Is this along the right lines or way off. The quicker the better for me but I've read patience is the key.
Sorry for all the questions. Just so much to think about.
Thanks in advance
As the big day draws closer I'm sure the frequency of my questions wil ramp up even more but tonight's queries are about the timescales and temps required from fermentation and conditioning.
The recipe I'm following doesn't say how long to leave in primary fv but says should be at 19ðC. Do I base the time on when it's clear fermentation is complete (based on stabilised FG?).
The recipe also calls for various dry hop additions. When do I add these? And is it OK for them to go in the primary FV at this time? Or would a secondary be better?
If a secondary is required must this be kept at the same 19ðC or can it be lower/higher. I'd assume as fermentation will be complete the temp might not necessarily have to be the same?
How long would I dry hop for?
Would the next stage be priming and bottling? And for how long as a minimum and what sort of temp to ensure carbonation?
I was thinking I'd check gravity in primary FV around day 10, then once happy fermentation is complete dry hop for +7 days before transferring into secondary to condition for 2 weeks (partly to free up my primary FV), then bottle and wait say 2 more weeks storing around 20ðC?? Is this along the right lines or way off. The quicker the better for me but I've read patience is the key.
Sorry for all the questions. Just so much to think about.
Thanks in advance