I have to head to work for 2 weeks, so would like to ferment some wort for 3 weeks.
Any good recipes that can sit in my fridge whilst i am away?
I am a rookie and will need to tweek this to the biabacus and may need help with this.
Cheers.
Post #2 made 10 years ago
Look into the recipe thread ... there are many high integrity recipes there for No Chill. These will last whilst you are away at work. Then you can ferment when you get back. If you can control the temp, then, a lot of us who bottle , ferment for 3 weeks anyway. Temp control will be the issue with fermentation , not so much No Chill method.
J
J
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 10 years ago
I'm fairly certain that you can brew any beer and leave it to ferment for 3 weeks. It won't take that long but leaving it on the yeast for that amount of time won't cause any undesirable effects.
It does help attenuation to slowly increase the temperature towards the end of fermentation and rouse the yeast. You won't be able to do this while away but I don't see it being a problem.
Make your favourite style of beer and see how it turns out.
It does help attenuation to slowly increase the temperature towards the end of fermentation and rouse the yeast. You won't be able to do this while away but I don't see it being a problem.
Make your favourite style of beer and see how it turns out.
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- SVA Brewer With Over 50 Brews From Australia
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Post #4 made 10 years ago
I am going to bottle, jhough, why do bottlers ferment for 3 weeks? I am keen to get my fridge free of the current wort to get another one in.
Great news, i do have another batch of grain to do another amarillo pale ale but this only needs a 10 day ferment. So i can do this and leave it on the yeast.
I thought that some recipies took 3 weeks anyway and was going to try one of them.
Great news, i do have another batch of grain to do another amarillo pale ale but this only needs a 10 day ferment. So i can do this and leave it on the yeast.
I thought that some recipies took 3 weeks anyway and was going to try one of them.
Post #5 made 10 years ago
The recipes that usually take 3 weeks are either high OG beers, recipes that use slower yeasts such as lager or Belgian or they require dry hopping / other adjuncts to be added after fermentation is complete.
I'm brewing a cacao stout this weekend which will take ~1 week to ferment and then I'll be adding some cacao nibs for ~2 weeks. My Belgian beers have also been slow to ferment and taken ~2 weeks to ferment completely.
I'm brewing a cacao stout this weekend which will take ~1 week to ferment and then I'll be adding some cacao nibs for ~2 weeks. My Belgian beers have also been slow to ferment and taken ~2 weeks to ferment completely.
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- SVA Brewer With Over 50 Brews From Australia
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Post #6 made 10 years ago
Bottlers like to make sure all the fermentable sugars are eaten so they leave it longer. If you prime and bottle before the sugars are gone you could end up with over carbonation and bottle bombs.
I only get to play brewer on Saturdays so I always leave my beers on the yeast for 2 or 3 weeks. Fermentation may be done in 3 days; 7days; 10 days; whatever but leaving it on the yeast actually lets it clean up some after the sugars are gone.
I only get to play brewer on Saturdays so I always leave my beers on the yeast for 2 or 3 weeks. Fermentation may be done in 3 days; 7days; 10 days; whatever but leaving it on the yeast actually lets it clean up some after the sugars are gone.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.
Weehoosebrewing.ga
Weehoosebrewing.ga
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- SVA Brewer With Over 20 Brews From Canada
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Post #7 made 10 years ago
Thanks for the info lumpy5oh. Makes sense, is dextrose good for bottle priming?
Post #8 made 10 years ago
Would like to give this one a go, http://www.biabrewer.info/viewtopic.php?f=7&t=60
I will check to see if my local brew shop has Safale K97 yeast.
Cheers
I will check to see if my local brew shop has Safale K97 yeast.
Cheers
