I've been fermenting around 7-10 days. FG is usually around 1.018. This next one, i'm going to ensure fermentation is complete. So anywhere from 7-14 days.

quote:
Do you find it’s important to do a diactyl rest with this style?

I've never done a diactyl rest on any of my beers.

quote:
I heard of some guys kegging within 9 days. Seems crazy, my airlock is still very active at that time.

Depends on the strain. Again, if ferm ceases, or if i'm happy with the FG at measuring time, then i'll cold crash and keg.

2 Jump to Post ...

Report Post Jump to Post

Posted by CarRamrod

Spurbury, VT

Member since Dec 2006

57701 posts

Posted on 1/11/19 at 9:01 am to BugAC

quote:
I heard of some guys kegging within 9 days. Seems crazy, my airlock is still very active at that time.

Depends on the strain. Again, if ferm ceases, or if i'm happy with the FG at measuring time, then i'll cold crash and keg.

with a conan strain or London 3 and your fermentor is still going at 9 days, you arent putting enough yeast in there. my fermentation is usually done at day 5-7. it is a roaring strain of yeast. I usually have my neipas kegged by day 10.

This post was edited on 1/11/19 at 9:19 am

1 Jump to Post ...

Report Post Jump to Post

Posted by mchias1

Member since Dec 2009

853 posts

Posted on 1/11/19 at 9:01 am to BugAC

So I've been reading this thread for a bit now just out of minor interest. I had a mr beer kit and few years ago. I brewed one or two extract beers and just kind of got bored. This christmas the wife got me a kit that i'd say would be a step up (not quite a Northern Brew kit). The kit had a 1 gallon glass carboy and an all grain recipe.

Been reading here and watching youtube videos since christmas. I've got the kit batch fermenting now (day 7). Will bottle next week.

This week I've been creating recipes on Brewers Friend website. I came up with a amber recipe and picked up my grains, hops, and yeast yesterday from LAHOMEBREW. The plan, for me, is to test a few recipes in the 1 gallon to get the feel for all grain and figure out a few recipes then upgrade to 5 gallon batches.

Here is the recipe I came up with:
Grains___________________lb______oz
Maris Otter Pale Bairds____1.5_____24
Munich - Dark 20L Briess__0.3125__5
Brown Bairds____________0.3125__5

Hops____amount (oz)_____amount (grams)__time
fuggle__0.15____________4.25____________@60
________0.1_____________2.83____________@10

Yeast___amount (grams)
US-05___2

Looking forward to learning and seeing how this beer comes out.

This post was edited on 1/11/19 at 9:30 am

1 Jump to Post ...

Report Post Jump to Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board