BeerBorg

Ok i got a home brew kit 2gallon for my birthday. Dont know anything about beer except i like to drink it. Now this hobby looks like it will be something i will enjoy. I sanitized my equipment in the one step. And followed directions as best as i could preparing the canned wort that came with the kit. I had the fermentor at about 77°f and then dumped the yeast in. Around 8 hrs later the airlock was bubbling like a madman. ( i actually watched it for a few proud minutes). Another 10 hrs later the airlock makes a bubble about 1 every 2 minutes. Stick on thermometer reads 72°f. I dont have any foam at top but i do have a small 1/4" ring around water line , and their is no trub on the conical bottom. Am i making beer? My kit says to ferment for 7dys but two days in not sure what to see? How soon should trub start accumulate on bottom, how long should the airlock bubble for? Hardest part is not to try drink some already. Thanks for all reply.

Welcome.

You're making beer. There's probably trub and you're just not seeing it.

I'd probably try fermenting a little cooler than that.

The airlock activity will slow as time goes on. Airlock activity is a sure sign that fermentation is happening, but a lack of activity isn't necessarily a sign that fermentation is finished.

I know the instructions tell you fermentation is finished in a week, but you'll have better results if you wait longer. I generally give a batch three weeks in the fermenter. I haven't bottled in a long time, but when I did, I used to give the beer at least a month in the bottle at room temperature, followed by at least a week in the fridge.

Thanks for your reply and confidence boost. Im glad experienced brewers with these kits are sharing this info to make the best from their experiences. It saves us alot of heart ache. Im really excited to try it and wanting to order more packs for next batch, just cant decide which kind want to try next. I know rookie anticipation.lol. Got a few family members waiting for the call to try it so i dont want to blow it.lol.

General fermentation takes about 5-7 days, then it slows significantly. Bp is right, you will want to ferment at 68-70*. You havent ruined it, so don't sweat it. The first one is always the weirdest cause you don't really know what to look for. One key here is to try and not let the temps swing around too much, it confuses the yeast (not a joke). Yeast produce different esters at different temps. Consistent temperature was the first hurdle I had to conquer. Where are you located?

The second (and most important) be patient. The more patient you are the better your beer will be.

Make sure you ask lots of questions no matter how silly you may think they are. We are here to help, and will never judge. Just remember no one here was born with full knowledge of brewing. We are a collective of knowledge. Welcome to the hobby/obsession

Whamolagan wrote:General fermentation takes about 5-7 days, then it slows significantly. Bp is right, you will want to ferment at 68-70*. You havent ruined it, so don't sweat it. The first one is always the weirdest cause you don't really know what to look for. One key here is to try and not let the temps swing around too much, it confuses the yeast (not a joke). Yeast produce different esters at different temps. Consistent temperature was the first hurdle I had to conquer. Where are you located?

The second (and most important) be patient. The more patient you are the better your beer will be.

Make sure you ask lots of questions no matter how silly you may think they are. We are here to help, and will never judge. Just remember no one here was born with full knowledge of brewing. We are a collective of knowledge. Welcome to the hobby/obsession

The two most important things are temperature and patience. And sanitation.

Wait. That's three.

The three most important things are temperature, patience and sanitation. And ingredients.

Oh bugger. Let's go out and try again.

From way way South Louisiana. Man i am hoping it comes out alright cause that my cherry pop brew, and im gonna drink it no matter what.lol. just hope it dont ruin beer for me.lol. I have been watching that fermenter like it was a tv the last two days. I am gonna do the brewdemon can worts for a bunch batches first before i start fresh ingrediants. What are some recomendations for that brand. I got the signature pilsner in now. Favorite Store bought beer is the Trooper at the moment so hoping i can brew

I like the brown ale, I can't remember off the top of my head what they call it. The red ale is good also. Never heard of trooper, what kind is is that.? After you get a few under your belt, then maybe try adding some hops to give some different flavors to your brews. I did that for a couple of years. You need to remember that the first one may not be your best, but as with all things in life, they will get better with patience and time. You might start thinking of some temperature control for fermentation. I spent a lot of time in the south, and temperature steadiness is key to a good brew. Some people use a cooler with water and ice. Hopefully some of them will step in and help with that.

Keep the questions coming, and don't rush it. Give it a minimum of 2 weeks in the fermenter, then 2 weeks in the bottles at room temperature, and then 2 weeks in the fridge, and then drink up. Think of it as a good creole, it takes time for it all to come together.

bpgreen wrote:...The two most important things are temperature and patience. And sanitation.

Wait. That's three.

The three most important things are temperature, patience and sanitation. And ingredients.

Oh bugger. Let's go out and try again.

No one expects the Spanish Inquisition!!!

Welcome Tmike, this is a great forum and a great hobby. Most of us started just as you are, with hopped malt extract in a simple kit. You can make good beer that way. Don't be too put off if it isn't completely successful, you will still have made beer. With study and practice you can make great beer, even with simple equipment. The day will come when you will amaze people with your brewing prowess. There may be setbacks along the way, (there were for me) but it's the same as learning to play a sport or an instrument. Just keep at it and keep us up on your progress.

Hello and welcome to the site. While I haven't tried all of the BrewDemon recipes/refills, I like the Ye Olde Devil Nut Brown Ale, Wild Spirit IPA, Hellfire Deep Red Ale, and their Shedu Oatmeal Stout. As others have already said, basically 3 weeks fermenting at mid 60s or so, then bottle and store for 4 weeks to complete the carbonation/conditioning. And then you'll have beer!

Welcome to the Borg!!! There are no bad questions when it comes to this Hobbsession. Till you get a hang of this and a hydrometer, it is probably best to leave it in the fermenter for 3 weeks so the yeast can really clean up after itself. A hydrometer will tell you when you finished beer is stable enough to bottle it, 3 days with the same reading will let you know it is finished and won't overcarbonate once it is bottled.

Ok i got my new shopping list. Getting more bottles , wild spirit ipa, twisted monik witbier, hellfire and the first batch just been in fermentor 4 days.lol. i had a big temperature swing here and im lil worried about it. Went from 77-79 to now 68f. Four days and the airlock slowed tremendously but still pushes a bubble once about 30 minutes. Worried got a stall? Im looking so forward to hear that first cap pop. So still drinking store bought beer for another month.

It's supposed to slow down after a few days... No worries...

Four days of heavy yeast party and you'd slow down too I suspect!

Rest assured, they are still busy...

Keep them at that 68°F for a good 18-21 days total (patience is your friend here, you've got 4 in, so 14-17 more and you'll be golden) and then bottle'em up!

Don't worry about the higher temps on this one, happens to all of us.

On the NEXT batch though, try wetting an old t-shirt in cold water, squeze it out a bit and drape it over the fermenter on day one. Keep it moist through the first four to five days.

You can put the fermenter on a cookie sheet pan so the water doesn't ruin yer table.

The wet t-shirt will act as a swamp cooler and draw off some of the excess heat that gets generated by that wild and crazy yeast party!

You can also buy a hardware store wall thermometer and check different areas of your home. At different times of year and for different styles, I have placed my fermenter on the basement floor, or near the heater, or the kitchen floor or the top of the steps. Be careful near heat sources, as small batches can swing in temperature which may cause off flavors.

BigPapaG wrote:It's supposed to slow down after a few days... No worries...

Four days of heavy yeast party and you'd slow down too I suspect!

Rest assured, they are still busy...

Keep them at that 68°F for a good 18-21 days total (patience is your friend here, you've got 4 in, so 14-17 more and you'll be golden) and then bottle'em up!

Don't worry about the higher temps on this one, happens to all of us.

On the NEXT batch though, try wetting an old t-shirt in cold water, squeze it out a bit and drape it over the fermenter on day one. Keep it moist through the first four to five days.

You can put the fermenter on a cookie sheet pan so the water doesn't ruin yer table.

The wet t-shirt will act as a swamp cooler and draw off some of the excess heat that gets generated by that wild and crazy yeast party!

woo hoo wet t-shirt fermenter contest