Fermentation « Brew UK Forum

Fermentation

11 months ago | Bernie (Member)

Well, the St Peter's Ruby ale kit is now at a constant 18o with a large (clean!) decorating sheet wrapped roound to insulate it, it's fermenting nicely, with plenty of bubbles working their way through the air lock.

One thing though, there is approx one inch of "foam" yeast on the surface and I have read various recommendations as what to do at this stage whilst it is fermenting:

1. I have heard that the lid on the VF should not be on tight, but should be left loose? This seems to me to defeat the object of the airlock? One book said that if the bin was "air tight" it would make the brew sour? What would others recommend? Lid on fully, losely fit, or periodical openings?

2. I have also seen that the yeast foam and any impurities should be skimmed off, and the liquid given a good stir to leave a "pancake" of yeast on the surface? Does anyone else do this? Would it be worth removing it and getting extra air in?

Thanks

Andrew

Planning: Wheat Beer (partial BIAB mash and extract)
Fermenting: Muntons Continental Lager kit brew; Brupax BOTW Belgian Tripel
Maturing/Conditioning: Woodforde's Nog
Drinking: Last of the Weird Brew I did last.

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Responses

peter:

Posted 11 months ago by Member

I always leave the lid tight and have never removed the foam nor do I stir it Cant say I have had a sour brew yet and the Ruby is a nice pint

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

Bernie:

Posted 11 months ago by Member

Thanks Peter,

That's put my mind at rest a bit. I'm thinking of leaving it for at least a full week rather than the 4-6 days. I'll take a gravity reading at that point and see what I come out with.

Only hearing good things about the St Peter's Ruby Ale, so really looking forward to it.

saracen:

Posted 11 months ago by Moderator

Hi Bernie.
It's unlikely the lid of the FV will be absolutely airtight and if you use an airlock just leave the lid clipped down until the fermentation completes. Every time you remove the lid, you are going to let some airborne bacteria in, so leaving the lid shut reduces the chance of infection and the beer goiong off.
Don't worry about anything floating on top. It will all drop later. If there's anything left on the surface when you are ready to barrel/bottle, just avoid siphoning it off.
Everyone's got their own ideas about brewing and the Net is full of conflicting, and often bad, advice. If you stick with us and Graham Wheeler's book, "Brew your own British Real Ale" you won't go far wrong.

If you're not living on the edge..... you're taking up too much space!!

Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!

E-mail: arnyfris@gmail.com

saracen:

Posted 11 months ago by Moderator

I'm thinking of leaving it for at least a full week rather than the 4-6 days.

2 weeks would probably be better. It will give the yeast a chance to ferment the beer right out and clear up any impurities. It also means the beer wiill be that much clearer when you barrel/bottle it.

peter:

Posted 11 months ago by Member

I would add to that by saying its better to leave it for two weeks in the FV Best advice I have had on here is longer is better The one that I am going to keg next had been 9 days so far and seems to have stoped but may leave that till wed.

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

Bernie:

Posted 11 months ago by Member

Thanks Saracen,

I'm all for a clear barrel so two weeks it is (with no lid lifting!!)

peter:

Posted 11 months ago by Member

Snap Saracen we posted at same time

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

saracen:

Posted 11 months ago by Moderator

Yep. The hardest part of brewing is to learn to be patient, but it pays off handsomely. How many leave it for 4 weeks to mature before drinking it? I don't. Best way is to sample it each week to see just how much it improves. The results are an education. The hop characteristics change, malt flavour changes and the whole beer changes for the better.

Hamish:

Posted 11 months ago by Moderator

Everyone's got their own ideas about brewing and the Net is full of conflicting, and often bad, advice. If you stick with us and Graham Wheeler's book, "Brew your own British Real Ale" you won't go far wrong.

Well said, I find the more you read the more confusing it can become. Get a Wheeler book!, you won't need anything else. :-)

Planning: Wheat beer fermented with Schneider Weisse yeast, a Stout, lots of hoppy pale ales
Fermenting: Marynka pseudo-lager
Maturing/Conditioning:
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff

peter:

Posted 11 months ago by Member

I think with the people on this site we could write our own book Now there is a thought. I have not been brewing long and just about everything I know has come from this site given by those who have been there and done that.

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

saracen:

Posted 11 months ago by Moderator

Thanks for the compliments, Peter. We all seem to get on well here and the ideas flow quite freely, but we all have our own ideas. We could never write a book, because we'd never agree how to edit it!

Nath:

Posted 11 months ago by Moderator

Hahahah that book would be messed up!

We could all write a chapter and completely contradict eachother all the time! I say we do it!

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

Bernie:

Posted 11 months ago by Member

Well after two days of bubbling nicely the temp has dropped to 16o and there are no bubbles coming through the air lock.

Kept the lid on and resisted the urge to look inside!

I'm hoping with the warmer weather that the fermenation will kick start again.

peter:

Posted 11 months ago by Member

Haha saracen and Nath sounds just like academic life

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

Nath:

Posted 11 months ago by Moderator

Academic - what does that mean?

Try to keep the temp a little higher if ya can, we want those yeasties to have a big colony to get the job done and warn off others!

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

Bernie:

Posted 11 months ago by Member

Picked up a brew belt from a brew shop near work and that has brought the temp right up. Bubbling away nicely at about 20o. Seems sorted now.

Bernie:

Posted 11 months ago by Member

So far so good.

After a few more days vigorous fermening with the brew belt on, it has slowed down quite a bit to a pleasing "plip" through the air lock.

Bought a turkey baster (:oops:) for a few quid, sterilised it and opened the lid to draw off enough to check the gravity. (Didn't want to end up dropping the trial jar in it by 'dunking' it in.)

Gravity wise, it's now down to 1018 from around 1040. The sample now in my glass actually tastes pretty good already. Full in the mouth, and a very pleasing taste, not dissimilar to the St Peters Ale in the bottle, which I'm really pleased about. Cloudy as hell, but I expected that after all the top advice from this forum!

Going to leave it for the next week till Sat when I'll check its down to 1010 at least, sterilise the barrel and prime and siphon for the next stage.

I have to say, very pleased so far and no disasters (fingers crossed).

Looking forward to get my next brew on the go!

Nath:

Posted 11 months ago by Moderator

Good man Bernie, let the good times roll!

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

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