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When is primary fermentation completed?

Am using a Coopers Kit and put down my first home brew. All going to plan so far and at day 5 fermentation activity is noticeably reduced from the previous days. OG was 1044, reading last night is at 1008. Bubbles are now coming between 2 and 2.5 min apart through the airlock, indicating some activity remains.

Is there a 'fine line' between bottling too early and risking exploding bottles and bottling too late and have the yeast under powered for secondary ferment?

Can I act on SG alone despite the fact there's (granted minimal) activity through the airlock?

How long can the beer "survive" following primary ferment before the risk of infection increases to an unacceptable level?

Many thanks in advance for your advice and experiences ... is there a FAQ I should refer to before coming to the group with what is probably a common question?

Reply to
Michael Mowbray
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Generally the best way to check to see if fermentation is done is to take hydrometer readings on 3 consecutive days (or two a couple of days apart) and see if the reading changes. If no change (and the reading is at or near the target FG, which yours obviously is at .008) then you can safely bottle.

For an FAQ try

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and also check out rec.crafts.brewing. They have a really great FAQ. I will email a copy to you directly. They also post it on the newsgroup about once a month.

Wayne Bugeater brewing company

Reply to
Wayne Faris

Basically fermentation is complete when the bubbles stop. I usually like to allow two bubbleless days. The fine line is, if it still bubbling its too soon.

Some of the folks will tell you of leaving beer in the fermentor for months. As long as you practice good sanitation your ok for a good long time.

There are some serious homebrewers in this group that will offer great advice. No FAQ's that I know of, however I suggest you read through the group postings before posting your questions. Many of your questions will be answered or partially answered.

Brew on brother!

Reply to
Avery

Yea, sounds like your "primary ferment" is over based on SG - but I recommend xfering to a secondary fermenation vessel and letting it settle/clarify another week before you bottle... you can also take readings several days in a row to ensure that your fermentation has stabilized.

Reply to
A

You have to remember that when the bubbles stop there is a slight chance of infection. A fall in temperature will cause the head space and liquid to contract and some air will enter through the air lock. Also, in the original fermentation vessel the brew is protected by a blanket of carbon dioxide which can - in part - help prevent the entry of bacteria into the brew. When you rack the beer, this blanket is lost unless you want to do a mini-ferment to reinstate it. But, by doing this you are also introducing more solids to the beer which the reason you racked in the first place. Having a constant temperature in your primary fermentation vessel, even after primary fermemtation is finished is the best way. Leave it for a few days before racking so most of the precipitation has taken place, then only rack for 2 -

3 days in cool conditions.

SteveW

Reply to
QuickDraw Steve

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