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Hello, I started a batch of Canadian Pilsener (1.9 kg) which is a beer kit.
Since I tend to keep my house cooler than warmer when I started the wort I
had to bring the thermostat to 22 degrees and I had to warm the liquid on
the stove to avoid waiting for the liquid to warm up by itself.  I then
added the yeast to the liquid.  On the first day there was a foam on top of
the wort but the next days the wort seemed just flat, just liquid.  However
the gravity went down from 1.041 to 1.010 after 5.5 days.

My question, does this look ok?   I was expecting to see stuff on top of my
wort but nothing.  I am ready to pour into the
carboy but I wonder if I am loosing my time, according to the instruction I
am supposed to reach 1.004 -1.012, will it continue to go down to 1.004.



Re: fermentation

Pilsner is a lager.  It should be fermented at cooler (9-15C, 48-58F)
temps anyhow.  The "foam", or krausen, lasts a few days durring the mail
fermentation, then settles to the bottom of the fermenter.  Gravity
seemes ok.  I did a Pilsner Urquell clone earlier this past winter that
had about the same gravities.  When transfering (racking) to the carboy,
don't pour it.  You'll want to siphon it. That will leave the expended
yeasts and other "stuff" (trub) in the primary.  This way you'll have a
clearer beer.
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

Daniel wrote:
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Re: fermentation

the cooler the temperature the better the product.
not that i intend to be nosey
but did you not bring the temperature of the malt up to temp, on the stove.
run, do not walk to your local beer supply man and get about 3 compatible
yeasts, and add them quickly.
the wort must be cooked, not to make you drool, but to prepare the starches
to be broken down.
even the corn sugars should be boiled, just to kill of foreign bateria.

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Re: fermentation

Looks okay to me. Anytime your gravity drops that much, something must have
happened. Transfer the stuff and turn your thermostat back down and let it
sit for a couple of months. Should be alright.

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Couple of months in secondary? (carboy)

Is there an advantage to leaving beer in the carboy for an extended
time? Will it clear up better if left longer?

I had mine in the bucket for about 9 days while I was away. Now it has
been in the carboy for 8 days. Was going to bottle in the next few days.
Should I wait?


Re: Couple of months in secondary? (carboy)

Bchbound wrote:
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In my experience, there is nothing to be gained from a lengthier time in
the secondary.


Re: Couple of months in secondary? (carboy)

Bchbound wrote:
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It depends...extremely strong, hoppy beers _can_ benefit from a longer
time in secondary.  Your 8 days isn't long at all.  While there may be
nothing to be gained at times from extended secondary, there's seldom a
problem doing it.

Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Couple of months in secondary? (carboy)

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amazed actually
when the specific gravity is reached, good to bottle is anytime you wish.
if it is ready on tuesday, and i leave til friday, saturday, no problem.

improving the quality or profound character of the beer, is not implied.

turning the buddies into a work crew is usually my intention. many hands
makes little work. I think i said somewhere i am lazy.
ADVANTAGE of being lazy and waiting, is debateable, yet the buddies learn
something, usually though it turns out to be how to raid the beer fridge.
life is like that

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