BeerBorg

Using a BrewDemon for the first time...didn't make any changes, just wanted to do it 'by the book'

after adding sugar and bottling, it says the bottles should get firm (like a 2 liter of soda) while carbonating over around 7 days.

If they start feeling really firm after only a couple days...is that bad? And how do you correct that? Open them slightly and release some pressure?

Hey pkohler20. Assuming you used the correct amount of priming sugar, you will be fine. Do not vent. They might be firm, but the CO2 still needs time to be absorbed into the liquid. Right now it is filling the empty head space while it is waiting to be forced into solution. Good rule of thumb is to let the bottles sit at fermentation temp (room temp) for 2 weeks. They should be almost rock hard by that time. Then pop one in the fridge for a day or so and test. If you like it, put in another. You will probably find that the beer will get better after some additional conditioning at room temp. When I did BD and MRB extracts, they were really getting good at the 8-10 week in the bottle stage. YMMV.

First, congratulations on your first. They say you'll always remember it, but years from now and hundreds of gallons later, you probably won't. I've forgotten mine.

gwcr hit on all the bases with great information after its in the bottle.
Just a few things to I can think of before it got there.
How long did you ferment it for and what temperature and do you use a hydrometer? The reason being is that if the beer has not reached FG (finial gravity) then there are fermentable sugars still in the wort that are being converted and may cause over carbonation.
Provided the beer was finished fermenting and the correct amount of priming sugar was used, all will be just fine.

First rule of thumb for brewing is..... RDWHAHB Relax, Don't Worry, Have a Home Brew!

Everything appears to be moving along great. Like GW said, give it about 2 weeks and pop one in the fridge to try. Wait a few more weeks and try another. Keep repeating until gone. This can show you how a beer can get better with age. Unlike BMC, you want to let these home brews age a little in order for them to get to their best flavor profile.

Welcome to the obession!

pkohler20 wrote:Using a BrewDemon for the first time...didn't make any changes, just wanted to do it 'by the book'
after adding sugar and bottling, it says the bottles should get firm (like a 2 liter of soda) while carbonating over around 7 days.
If they start feeling really firm after only a couple days...is that bad? And how do you correct that? Open them slightly and release some pressure?

Nope, it's not bad. Yeast is a living organism, it doesn't necessarily follow the rules all of the time. If you followed the directions "by the book" you'll be fine.

Also don't be shocked when you do put a bottle in the fridge, if it seems to go soft. That can also happen, especially during the first few weeks.

Good for you following the directions the first brew and being able to be patient too! You will get more comfortable the more you brew and be able to take the next steps in the progression as you are ready!

Yea, it was hard to resist the urge to add vanilla sugar or brown sugar or whatever...

I was just afraid of the bottles bursting...lol

I fermented for about 8 days...no hydrometer

I understand. When I first brewed, I was anxious to experiment too. I tried after a couple of batches, the results weren't great. Now I often formulate my own recipes with good results. But first I needed to improve my process and understand my ingredients.
Believe me, when you first make good beer by any means, you'll be thrilled. Keep us posted.

pkohler20 wrote:I fermented for about 8 days...no hydrometer

That will probably do it. Primary ferment is usually over in less than a week. Generally 2 or three weeks is better to condition and clear the beer. Don't worry, yours will clear and condition in the bottle. If you are worried about them bursting, put them in a tote or cooler that would hold the leaks. But it is unlikely that they will burst. Those bottles can hold a lot of pressure.

John Sand wrote: Believe me, when you first make good beer by any means, you'll be thrilled. Keep us posted.

Or even not-good beer. As FedoraDave says, "Your first attempt might not be the best beer you'll ever make, but it will definitely be the most satisfying." Or words to that effect. (See Dave? I was listening!)

3 weeks fermenting at 70 or lower (wort temp, not air temp) and 4 weeks (or more) conditioning at room temp is a great guideline to follow. .

Trying at 2, then 3, then 4 weeks teaches you to wait 4 weeks, great experience.

I read a ton of different fermenting periods and I am patiently waiting to determine the correct fermenting period. The BD LBC kit say ferment for 7 days then bottle? I read and hear people say wait 2,3 and even 4 weeks one fermenting period to start bottling.

Any recommendations is greatly appreciated!

I did a Brooklyn Beer Everyday IPA 2 weeks ago, didn't see any bubbles from the bubbler, lots of grub at the bottom of jar. Also noticed the yeast packet had expired2013. Is this batch a toss learning experience?

Thanks for the advice

polkemon wrote:I read a ton of different fermenting periods and I am patiently waiting to determine the correct fermenting period. The BD LBC kit say ferment for 7 days then bottle? I read and hear people say wait 2,3 and even 4 weeks one fermenting period to start bottling.

Any recommendations is greatly appreciated!

I always say to wait 3 weeks if you aren't taking hydrometer readings and you will be safe. Will it be done fermenting way before that? Most likely but better being safe then to loose a batch. With low gravity beers like BD or MrB and the with the proper amount of yeast and the right fermenting temp it should be done between 7 and 10 days, But you never Know without taking a reading or just waiting it out.

Rule of thumb, no hydrometer leave it ferment for three weeks. The Brooklyn kit usually if you have trub in the bottom it is fermenting, leave it go for three weeks then bottle, you will then find out a few more weeks after that. PATIENCE IS A VIRTUE in the making of good beer.