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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.

Thanks

Daniel

Reply to
Daniel
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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. Cheers, Michael Herrenbruck DragonTail Ale Drunken Bee Mead

Daniel wrote:

Reply to
DragonTail281

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. Tom

Reply to
Tom Lampman

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?

Thanks Bchbound

Reply to
Bchbound

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

Mellow

Reply to
Dr. Mellow

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.

---------->Denny

Reply to
Denny Conn

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 .

Reply to
dug88

agreed 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.

Reply to
dug88

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