Getting concerned with 1st batch.....

[Cheaptrix]

OK, maybe I am getting concerned about nothing, but I am brewing my 1st batch of MB Oktoberfest refill and I have been in the fermentation stage for about 9 days. It doesn't appear that a lot is going on in my LBK. I am fermenting in the basement, in the dark, at about 68 degrees. What, if anything, should I be seeing/looking for at this point? I was planning on bottling after 14 days... Should I wait another week or not? Any advice/reassurance/condolences is greatly appreciated.

Thanks,
CheapTrix

[philm00x]

9 days in, there won't be a whole lot going on in the LBK anymore. Unless you have a hydrometer, you won't know if the beer is done fermenting, so I would let it sit for 3 weeks in the LBK before bottling, then at least 4 weeks in the bottles at room temperature to carbonate and condition. First batch is always hard to wait, but with a few under your belt, you'll realize your patience grows and you let the yeast do their thing. RDWHAHB- Relax, don't worry (have a homebrew when it's ready)!

[LouieMacGoo]

After 9 days in the LBK you should see almost nothing going on! The most active part of the fermentation is usually over within the first 2 to 4 days then the yeast are just taking their time cleaning things up and making sure everything is just right! If you decide to bottle it at 14 days you should be ok, I do know that many here on the Borg will recommend going 3 weeks with the fermentation and that is fine too. (I've never been that patient!)

Bottom line Relax! Don't worry, you're making beer! Read the words in green below and you will enjoy your beer and brewing it that much more!

[monsteroyd]

I look for trub (troob) in the bottom of the LBK. You should see some. If so, you're making beer.

Monty

[Cheaptrix]

Sounds like I am probably OK. I may wait another week before bottling, no hurry, plenty of beer in the fridge to pass the time. I will look for trub in the bottom, didn't really see any on the first look, but then again, I didn't look that closely. Curious though, if there is nothing really happening at this point, why do you recommend fermenting for 3 weeks? I am assuming that it is to allow the yeast to continue "cleaning up"????? EDIT: << Nevermind.....I see this is clearly explained in the post above>>>>

Thanks for all the help,
CheapTrix

[monsteroyd]

Yeah I wait the 3 weeks, and have had great luck. No bottle bombs and things settle out, and the yeast eat up the diacetyl (sp?) they made earlier in the process. I think by letting them starve and go dormant, you get the best result. At least I have religiously stuck to it, even after I got a hydrometer, and it works well. The only real way to defeat the patience problem this creates is to get more fermenters.

Monty

[FedoraDave]

Everyone hit it out of the park, so I'll just say that 3-2-2 is pretty much standard for most beers, especially for someone like you who is very early in the process.

In the meantime, get another LBK, and get a hydrometer and keep brewing.