Home brew

[Walks with dogs]

I managed to concoct an evil home brew in my university days, but that was so far back I barely remember anything but the headaches it induced.

So today I started afresh and in a little over two weeks time should have something approximating bitter. I've used a kit and have it all in a 5 gallon fermenting bucket.

But, there is a small hole in the lid of the bucket ( which I presume is there to syphon off for bottling) and I'm not sure if I am meant to put a stopper in there or just leave it. Surely it should be airtight for the fermentation stage, or should it?

Some of you knowledgable types must have brewed a few of your own.

 

[FGYT]

might be for a Bubbler airlock which would let out gass but keep it sealed from the outside air
http://www.homebrewcentre.co.uk/product.asp?pID=459
website picked at randome from Google as an example


atb

Duncan

 

[Barney]

When brewing bitter it is not required to seal the hole, leave the lid loose- better still remove and use a tea towel to cover. The crust formed during the conversion of the sugar protects the brew.

 

[gregorach]

Yeah, you don't need to keep it airtight during the primary fermentation stage (ie the first week or so). Keep it covered though - you don't want anything falling in.

 

[Tadpole]

When I brew beer/ale/bitter I used a airlock on the fermentation bucket, solely so I could keep an eye on the process.when you listen to the bubbles popping it tells you that you have active fermentation, as they slow down you know what stage the brew is at.

 

[gregorach]

If your primary fermentation is going properly, it frequently produces too much CO2 for an airlock to cope with. I usually find that within 24hrs the brew is climbing out of the bucket and making a bid for freedom.

I monitor fermentation progress the "proper" way - with a hydrometer, daily.

 

[Tadpole]

If your primary fermentation is going properly, it frequently produces too much CO2 for an airlock to cope with. I usually find that within 24hrs the brew is climbing out of the bucket and making a bid for freedom.

I monitor fermentation progress the "proper" way - with a hydrometer, daily.

I've never had it 'make a bid for freedom' checking with ahydrometer everyday isn't that a tad wasteful of the golden brew, unless of course you pour the sample back in, and risk contamination of the brew.

 

[gregorach]

I reckon on about 75ml per sample, for 4-5 days of primary fermentation, so it's less than a pint in total. I can afford that out of a 5 gallon brew.

Are you using those little 6g packets of dried yeast? They really don't have enough active cells in them to get the right pitch rate for a 5 gallon batch. I either use 11g packs (such as Nottingham or Safale) or make up a starter bottle. I generally see good yeast activity within 6 hours of pitching, vigorous fermentation within 12 hours, and hit the end of primary fermentation in about 4 days. That's all at around 18 deg. C.

 

[Tadpole]

I reckon on about 75ml per sample, for 4-5 days of primary fermentation, so it's less than a pint in total. I can afford that out of a 5 gallon brew.

A pint, a pint! that may be just a bit to you, but that's almost an arm full to me
I tended to use what ever I had to hand, 6g 7g or even 11g. (I've even used alcohol tolerant "champagne yeast", which resulted in what my father-in-law called a headache in a mug)

 

[gregorach]

Champagne yeast? For beer? Tut tut tut... You'll be using bread yeast next, and fermenting in the airing cupboard.

If a pint here or there matters, you need to brew more beer. I've got 4 pressure barrels plus a fridge full of bottles, so getting the absolute maximum out of any given batch becomes less important.

 

[Walks with dogs]

Thanks all, thats exactly the answer I hoped for, ie no need for it to be airtight. If this works out ok I can see me doing more of this.

Sean

 

[Joezilla]

Just opened my first batch of meade this week. I can't believe but my buddy and I nailed it on the first run. Beginner's luck. I'm a beekeeper by trade and have had some horrible meade, but I'll put forth no false modesty on this stuff, it came out great!!

Gloriously toxic, I brought it to the lab party and got everyone tipsy.

 

[Walks with dogs]

Well most of the beer is now gone, just the last few pints left to guzzle and I have to say this has been one of my more successful little projects. Even Mrs Walkswithdogs was impressed.

There will no doubt be more to come!

 

[FerlasDave]

Delved into the archives for this one… But as I’ve considered trying a home brew if my own I thought there must be someone on here who gives it a go. (Surprised that this is the only thread ;-) )

If anyone here does brew though. I’m wondering about the second fermentation and bottling? Am I right in thinking that once the gas’s stop and you bottle it it won’t pop the bottles apart? How is this then a “fermentation stage”??

 

[ESpy]

The usual is to feed the beer about 1tsp of sugar (or whatever) per pt when bottling; the remaining yeast will feed on that and generate CO2.

Or you can be a lazy git and keg the stuff with forced CO2

 

[FerlasDave]

Thanks for that! That does make sense, and it’s not producing enough gas to pop the tops off the bottles then?

 

[slowworm]

If you follow a recipe then the priming sugar/malt shouldn't pop the lids off or break the bottles. Don't be tempted to use more, I did once and yes, bottles can explode.

 

[British Red]

The usual is to feed the beer about 1tsp of sugar (or whatever) per pt when bottling; the remaining yeast will feed on that and generate CO2.

Or you can be a lazy git and keg the stuff with forced CO2

I never use more than 1/2 tsp per pint - 1 tsp seems to make it foam up and disturb the sediment, but a lot depends on what temperature you serve it at

 

[ESpy]

And the style of beer - I've been brewing some highly carbonated stuff recently.
And TBH, I calculate a sugar solution and dose according to the intended vols of CO2... But that starts to get a bit geeky.

 

[British Red]

Delved into the archives for this one… But as I’ve considered trying a home brew if my own I thought there must be someone on here who gives it a go. (Surprised that this is the only thread ;-) )

If anyone here does brew though. I’m wondering about the second fermentation and bottling? Am I right in thinking that once the gas’s stop and you bottle it it won’t pop the bottles apart? How is this then a “fermentation stage”??

I made a video on the subject that might help?