2 Weeks In Fermenter or 1?

[MoreBeerEh]

I started my first batch on 1/1/03. Should I bottle it on the 8th or on the 15th?

[DarCoop]

I am not an expert by any means, but everything I read and hear says two weeks in fermenter (one in primary+ one in secondary) for most extract brews. Then bottle, adding corn sugar, and two weeks for carbonation.
Works good for me so far. I usually start checking for carbonation after 9-10 days...in anticipation of grat homebrew.
Good luck

[fretlessman71]

You really need to watch your airlock. If it's still bubbling I'd leave it alone. I had one bubble every 40 seconds and I still left it for about a week before I did anything to it and it was FINE. I chose to transfer it to secondary for a week to let more yeasty beasties drop out before I bottled it, but you don't have to do that if you don't want to. Relax! It's fun to worry in a way, but it's not going to give you better beer. :)

[mmmBeer...]

or if you know your OG and the attenuation level of your yeast you can figure out your target gravity.

I usually do one week in primary and 2 in secondary...but it is all a matter of opinion on aging the whole batch, how much sediment you want in the bottle etc.

[MoreBeerEh]

Well, I don't have anything to do it in a secondary so I guess I will just leave it in the same fermenter for 2 weeks. Should I measure the OG after 1 week? If so, is it cool to pop the lid to get some out?

[fretlessman71]

Measuring specific gravity is a great way to tell when your beer isn't going to ferment anymore. Identical readings a few days apart are a good sign that it's time to bottle. Having said that, I wouldn't do it too often, as you lose the beer you test (PLEASE don't dump it back in like I did on my first batch!). Wait until you suspect it's ready to bottle, take a reading, and wait a few days and see what you get.

[mmmBeer...]

I would be very surprised if it wasn't finished after 2 weeks. I think most people on the board say that their fermentation is complete after about a week.

That is the nice thing about secondary...after 3 weeks it is definitely finished fermenting. You should seriously consider buying a 5 gallon glass carboy for secondary (about $17)…really helps clarify and age the beer as a whole.

[Beerconnoisseur]

Originally posted by mmmBeer...
I would be very surprised if it wasn't finished after 2 weeks. I think most people on the board say that their fermentation is complete after about a week.

...as long as you are dealing with ale yeast. A lager yeast generally has a primary fermentation from 7-10 days, but secondary fermentation can take up to 2 months. An optional step is to transfer the beer to a different fermenter for the secondary fermentation, so it won't sit on the trub and pick up as many off-flavors.

[MoreBeerEh]

I timed the bubbles on my airlock and they are about 23 to 25 seconds a part. Should I test it with my hydrometer now or wait another week?

Also, with the hydrometer, how much beer should I put in the case to test it with? Should I fill it up half way 1/4, 3/4?

[fretlessman71]

Give it a little more time. Mine slowed to over 40 seconds between before I did anything, and I think it actually stopped completely (might have killed it in the cold, though).

You'll probably want to fill your hydrometer about 3/4 full, but I'd have to see your hydrometer to be sure. Here's an easy way to test it: Fill it full of water and plop the hydrometer in. It will overflow; when it balances out, remove the hydrometer and look at the water level. You should aim for that line every time you fill it up.

[barley ben]

If there is any activity in the air lock, that is a sign it's not done yet. Once there isn't anything really happening, it is a good time to check the gravity a few days in a row. This will tell ya if it's done or not. And as far as popping the top off, you should try to open it only enough to get a sample and sanatize everything that wil contact it. But to make ya feel better about doing it, once your beer has come this far, it is much more difficult to contaminate it due to the higher alcohol levels.