New Brewer Australia

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I've just fermented my 2nd wort in as many years but am determined to have a
decent go at this time considering how much I drink I consider it a
worthwhile investment.

I put in a Cooper's Bitter, using rain water and dextrose. I think it has
fermented, tested it last night then again this morining. I didn't take and
OG reading but it is at 1011 at presest, last night's reading was 1006 and
seems to have stopped bubbling, well I can hear it bubble every fifteen
minutes or so. Rarely really.

I bottled off three long neck (800ml) bottles but it was very gassy, similar
in a way to that gassy english beer with the floating gas charger you can
buy in the big cans, anyway it's very creamy for a froth. Does it sound like
every thing is going okay, should I wait an extra day (tomorrow) before
bottling?

The temperature has been pretty constant at around 25-28C, I boiled the
rainwater as well, looking forward to that first "ssshhhh" as I crack open
the first bottle in a couple of weeks.

What worries me though is that the instructions say that if it is too frothy
the wort could be infected or the fermentation incomplete. Though looking
through the top it looks fine.
How can you tell when it has 100% fermented ?

I want to try a Cider next.



Re: New Brewer Australia
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a
and
similar
like
frothy

If the gravity is still decreasing and the fermentation lock is still
bubbling, even with 15 minutes between bubbles, the fermentation is not
complete!  I once bottled a Belgian Wit before it was completely fermented,
and it ended up being total froth when the bottles were opened, plus 3 or 4
bottles exploded from the pressure.  My advice is to keep an eye on the
bubbles on the fermentation lock, and when it stops bubbling completely,
wait an additional 2 or 3 days before bottling.  It is possible that you've
got an infection if it keeps on bubbling for weeks and weeks, or if the
gravity goes below 1.000.  Maybe you should taste it.  If it is infected it
will taste more like wine and bacteria than beer.

Best of luck to you.  I know from personal experience how impatience can
ruin a beer, and I also know how frustrating it can be if a beer doesn't
turn out.  If you can be patient and wait for fermentation to complete you
will be much happier in the long run.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish



Re: New Brewer Australia
G'day Gladys,

I'm not sure of the instructions on Cooper's Bitter.
Coopers Lager [ my last coupla brews ] instructions say about 4 days.
I left my last 6 days before i bottled it - because i was lazy & to
busy to bottle earlier.  

Local home brew barn suggested if you test SG two days in a row and
the reading is the same, then it is ok to bottle.

It sounds as though your equipment is reasonably new, but 2 in 2
years?  Ok if everything's sterile / sanitised / MSo2'd.  

Let us all know how you get on.

Ian C
[ Brisbane]


On Sat, 27 Sep 2003 08:32:23 -0500, "David M. Taylor"

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Re: New Brewer Australia

:G'day Gladys,
:
:I'm not sure of the instructions on Cooper's Bitter.
:Coopers Lager [ my last coupla brews ] instructions say about 4 days.
:I left my last 6 days before i bottled it - because i was lazy & to
:busy to bottle earlier.
:
:Local home brew barn suggested if you test SG two days in a row and
:the reading is the same, then it is ok to bottle.
:
:It sounds as though your equipment is reasonably new, but 2 in 2
:years?  Ok if everything's sterile / sanitised / MSo2'd.
:
:Let us all know how you get on.
:
:Ian C
:[ Brisbane]
:
Ian, well a week after bottling that batch I have sampled a couple of
bottles. Not much in the way of alcohol content really, a nice dinner malty
and bitter dinner beer though (Cooper's Bitter). Not much in the way of
bubble but that may improve I hope as one of the bottles was full of
promise. I put in an NZ cider and it took  about 8 days to ferment at
23-24C. Alcohol content of this batch is a different story altogether,
sampled a bit straight off the wort and felt like I was getting a headache,
certainly above 5% (IG 1040 FG 1004) I cracked open a bottle last night and
it had settled, much clearer, I bottled it with a teaspoon of 'coffee
crystals' (only sugar I had int the place and they are soooo slow to
dissolve) not much in the way of froth and bubble though. I used normal old
refined sugar inthe fermenting as was the advice of the Home Brewing shop
guy here on the central coast NSW. I think next cider batch I do I might use
a honey/glucose mix rather than sugar as it leaves a few undesirbale tastes,
though I imagine with a non sugar mix it would ferment even slower.

Thanks,
Bob.



Re: New Brewer Australia

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Glad to hear things ( brewing ) going ok.
NZ cider?  I haven't seen that one  - but it's been a little while
since i've been to a HB shop.  As in apple cider?

FWIW: I was brewing Goldrush pilsener & got to know the blokes at the
HB shop.  Took their advice & usually good results.

60litre fermenter.
Use 3 tins Goldrush pilsener mix.
2 Kg's dextrose  [ originally I used brew booster & finings etc but a
bit lazy now ].
Dextrose rather than malt ( sugar, etc ) as dextrose is 100%
fermentable & you get less sediment.  Malt is about 70% fermentable.  

I also bulk prime with 540g dextrose so I can bottle into anything I
like - stubbies, tallies, plastic etc.

I also use gladwrap on the bottles so i don't have to sterilise them.

One of the best brews I ever had was the Goldrush & I followed the
instructions for Pilsener.  Ie Wort at normal temp ie 25 or 26 deg C.
Then, when fermenting starts, gradually lowering the temp of the wort.
Temp must stay above 12 deg C.   The brew took about 3weeks to
ferment & it was a beauty.

Using coopers now due to price differential  $8 or $9 versus $12 or
$13 per tin.


regards

Ian  C

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Re: New Brewer Australia
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Using your OG and FG, you are looking at 4.72% ABV.
--
Vsevo Khoroshego,
Patrick

Re: New Brewer Australia

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I always wait approxamately four days after I see no airlock activity
and then bottle it.

I also prefer to use malt rather than things like white table sugar or
dextrose as the flavour is always better

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