BeerBorg

New Brewer here....I have a 3 gallon Brewdemon fermenter and making a 2 gallon recipe. The instructions say after 7 days the beer should have stopped fermenting. I am reading that some say let it ferment for 2 weeks or even longer. This is my first batch and am looking for advice on fermentation time before bottling.

All else equal ... fermentation often finishes in less than a week; however ... many home brewers considered it best to hold off bottling for at least another week to the let the yeast 'clean up' after themselves.

Herb is correct. It may be done with primary fermentation, but patience is key in this hobby. There are inexpensive tools that you can use to check the progress of fermentation (hydrometers only cost about 8 bucks). But without one, it's best to give it two weeks to make sure, and to let the yeast clean things up. Waiting a bit longer than that, even, won't harm the beer. I typically give my beers three weeks or so before bottling or kegging.

Thanx for the info Herb & Dave. I'm gonna let it ferment for 2 weeks or longer. I will definitely get the small hydrometer as Herb suggested as not to waste to much beer. Will also let it sit about 4 weeks after bottling. I have these one liter bottles with "screw on" caps that came with the kit. Hope they work out well. My hope is to brew larger batches in the future as experience permits.
Thanx again for the info.
Rick NOLA.

Unless you're adding fruit or oak ... there's a general consensus to skip the 2ndary.

Like Dave ... I let it ride three weeks in the primary ... then package.
Better to wait a little then bottle too early.

Thanx Herb....as I am new to the brewing, for bottling and carbonating the directions tell me to add the sugar and fill the bottles from the tap halfway up the base of the neck. Can I skip this step and still have the desired carbonation ?

Ricklust wrote:Thanx Herb....as I am new to the brewing, for bottling and carbonating the directions tell me to add the sugar and fill the bottles from the tap halfway up the base of the neck. Can I skip this step and still have the desired carbonation ?

Good morning Rick.
Beer terminology can get confusing to a beginner (and us older brewers too). If by secondary fermentation you are talking about is in the bottles with the sugar then no this step cannot be skipped. Secondary fermentation refers to transferring all the beer to another fermenter after the 3 week primary fermentation. This is normally done with larger ABV beers like Stouts and Barleywines or beers that you might be adding wood or fruit to. No regular beers require a secondary.

The rule of thumb most brewers use regardless of batch size (provided proper yeast pitch rate) is 2-3-1 or 3-4-1.
Meaning you allow it to ferment for 2-3 weeks, bottle with the CORRECT amount of priming sugar and allow to sit at room temperature for 3-4 weeks then toss one ore two in the fridge for a week before trying.

Information in bold may or may not have been known beer bottling mistakes.

Thanx...
That clears things up for me. Will proceed with ur advice.
On another note, I was totally surprised when the wort I received was in a can and a syrup like mixture. I assume this is because of the small amount of beer to be brewed. (2 gallons). I assumed all recipes had dry ingredients. Looks like it will be a month or more before tasting.

Haha! Yes having patients is the thing no one tells you about when starting this hobby. More old timer advise is to make bottling day a brew day also. Refill that fermenter as quickly as possible to get a pipeline going. Having another fermenter on hand helps too.

No doubt....will purchase a second fermenter and have it going before the first batch is done. If ya gonna have a hobby, I think beer brewing is a good one to pursue

I know right? I'm sure it beats the heck out of stamp collecting.

Then there's this little coffee roasting hobby I picked up about 8 months ago that might be getting out of hand.

Inkleg wrote:If by secondary fermentation you are talking about is in the bottles with the sugar then no this step cannot be skipped.
Secondary fermentation refers to transferring all the beer to another fermenter after the 3 week primary fermentation.

What Inkleg said.

Thanks again Freewheelin' Herb.....trying to get all these termologies right.

Like I always say......we can't be alcoholics as homebrewers cuz an alcoholic can't wait 7 weeks for a beer.

That's true Wings_Fan.....but who's really waiting.