matchtheclown
New Member
- Joined
- 18/9/07
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This has probably all been asked before.... but help would be appriciated.
I put down a black rock dry last friday. It came with the yeast and an enzyme pack. It didn't even mention what to do with the enzyme pack so I just threw it in at the same time as the yeast. Is that what I was supposed to do?
Also I have finings I didn't use last time. When am I supposed to put them in? I think I read that your supposed to put them in 48hrs before you bottle. The brew seems to have stopped fermenting (bubbling) already.
I have found cheap 70L food grade drums on ebay. They look to have the same thread plug as the 25L ones that you homebrew in. Anyhow im grabbing two they are only asking $13 each. When I eventually make a beer I like i'm going to make a mega batch of it.
How does secondary fermentation work? The way I do it now ie. 'the like normal noob way' is to do all the secondary fermentation in the bottle right. Which is why I get sediment in the bottle? But the secondary fermentation also is what carbonates the beer.. I think (well you add the sugar drop or teaspon of sugar).
What I was thinking is primary fermentation like normal. then 2ndary in one of these new drums i'm getting.. but would I add the sugar to it then.. and if it's going to carbonate it will have alot of pressure in the drum.. but that probably wont be a problem? Then bottle with less sediment.
Anyhow.... cheers. I think i'll try some kind of kit blonde next. The kit that came with the deluxe brewing kit I got for my birthday was a Munich larger it is getting more drinkable now (coming up to 2 weeks in the bottle). Still we polished about 1/2 a case worth last w/e when it was green as, ahh well, beer pigs.
Also you know how you have to real carefully about sanitisation etc. Which I am, how do you know if your batch got infected or unsanitised or if a bottle got unsanitised or something. Will it be painfully obvious?
I put down a black rock dry last friday. It came with the yeast and an enzyme pack. It didn't even mention what to do with the enzyme pack so I just threw it in at the same time as the yeast. Is that what I was supposed to do?
Also I have finings I didn't use last time. When am I supposed to put them in? I think I read that your supposed to put them in 48hrs before you bottle. The brew seems to have stopped fermenting (bubbling) already.
I have found cheap 70L food grade drums on ebay. They look to have the same thread plug as the 25L ones that you homebrew in. Anyhow im grabbing two they are only asking $13 each. When I eventually make a beer I like i'm going to make a mega batch of it.
How does secondary fermentation work? The way I do it now ie. 'the like normal noob way' is to do all the secondary fermentation in the bottle right. Which is why I get sediment in the bottle? But the secondary fermentation also is what carbonates the beer.. I think (well you add the sugar drop or teaspon of sugar).
What I was thinking is primary fermentation like normal. then 2ndary in one of these new drums i'm getting.. but would I add the sugar to it then.. and if it's going to carbonate it will have alot of pressure in the drum.. but that probably wont be a problem? Then bottle with less sediment.
Anyhow.... cheers. I think i'll try some kind of kit blonde next. The kit that came with the deluxe brewing kit I got for my birthday was a Munich larger it is getting more drinkable now (coming up to 2 weeks in the bottle). Still we polished about 1/2 a case worth last w/e when it was green as, ahh well, beer pigs.
Also you know how you have to real carefully about sanitisation etc. Which I am, how do you know if your batch got infected or unsanitised or if a bottle got unsanitised or something. Will it be painfully obvious?
