BeerBorg

RickBeer wrote:Wolffy, the answer is building a pipeline. If you keep brewing, assuming you consume slower than you brew, you get to the point where you have plenty of beer to drink and therefore time doesn't matter as much. I have a batch ready to take a reading now, and I'll get to it in the next day or so. I have two batches that I could drink, if I want to, on 12/31. But I have no urgency to do either.

By doing 2 LBKs every 3 weeks for a few months, I get to the point that I'm all set.

Build that pipeline!

That's the key point right there.

I'm a consumer!

wollffy wrote:I'm a consumer!

Well then you need more fermentors. The pipeline rules.

I bottle all of my beers after 2 weeks unless they are really high gravity. I haven't had any bottle bombs yet. Most of the time primary fermentation is done in 3 or 4 days, another 10 days of clean up and the beer is good.

Brewbirds wrote:

wollffy wrote:I'm a consumer!

Well then you need more fermentors. The pipeline rules.

I hear that and have accomplished the task. Now need to brew.
Also, if you feel so inclined I'm happy to taste your brewing goodness
as well.

I did the Northern Czech Pils and it looks like primary fermentation is done after 7 days, recipe calls for secondary for 4 weeks at 35-40 degrees but to slowly bring the temps down. I thought I'd have time to get my freezer rigged to do that but it appears as if I need to rack it and move it to secondary. Will throwing it from 56 degrees to 39 right away have any negative effects, and is 7 day fermentation normal with a recipe like this?

http://www.northernbrewer.com/shop/czec ... t-kit.html

edit: the current SG is 1.0197, do I need to pitch more yeast maybe?

What was your OG? If it was 1.047 like the recipe calls for, then you are probably done or close to done with the real fermentation.

It will not hurt to let it sit a few more days. And I see no reason to rack it unless you are going to keep it cold for more then 3-4 weeks. You can if you want but I'd not bother personally.

Sorry should have posted that, OG was 1.044. I may rack it to free up the larger fermenter to get more beer in the pipeline.

I started a batch of hard apple cider beer last Wednesday. Was going to bottle it yesterday, but it still looks like it is fermenting. So I'll check it tomorrow.

I thought that leaving the beer in the fermenter after fermentation completes allowed the yeast time to clean up after it consumed the sugars. Or will that happen after bottling during the conditioning time? Just wondering.

Monty

my understanding is the yeast cleans up the brew in the fermenter and in the bottle.

+1 to what Jim said.

Gymrat wrote:+1 to what Jim said.

Only thing I'd be careful with is Diacetyl rest if you need one. I've found that the big yeast cake eats it happily, but in the bottle it lingers.

mashani wrote:

Gymrat wrote:+1 to what Jim said.

Only thing I'd be careful with is Diacetyl rest if you need one. I've found that the big yeast cake eats it happily, but in the bottle it lingers.

Would this not be a problem if you secondary as well?

Gymrat wrote:

mashani wrote:

Gymrat wrote:+1 to what Jim said.

Only thing I'd be careful with is Diacetyl rest if you need one. I've found that the big yeast cake eats it happily, but in the bottle it lingers.

Would this not be a problem if you secondary as well?

I would think so. I never have done a rest in a secondary, always in the primary. The times I tried to short cut it in the primary and bottle early is when I've ended up with dicetyl in the bottles that never really went away.