Posted: 6/17/2010 5:44:43 PM EDT
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Need a check here if possible.
Cream Ale 6# Pilsen LME .75# Gambrinus Honey Malt (steeped 20min.) .25# Dingmans Biscuit (steeped 20min.) 1oz. Cluster (60min) 1pack Safale US-05 Measured SG=1.040 Fermented @ 66*F for 12 days. Current SG=1.012 I know you should test multiple days in a row for a stable SG before bottle, but ..... How much farther will this go??? 1.010? 1.008? Tasted pretty good, Hoppy and I can taste the alcohol I figure that this will abate a bit with carbonation. Didn't taste any weird flavors so I think I've got a clean fermentation. I want to serve this at a party on 6/26, I'm waiting for the kegging system to arrive. Hope to cut a week off by kegging.... This is my first brew, Any advice? Thanks. |
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Holy shit, that will be close.
Going backwards from 6/26. -1 day for carb rest, -3 days for force carb. That puts you filling the keg at 6/22. 17 days of fermentation is pretty damn short. Give it a whirl, or wait. I'd wait. (Of course I just found a lager in my freezer that has been lagering twice as long as it needed.) |
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I would lower the temp to mid 50s tomorrow to help it clear, and as soon as the keg gear shows up clean it and CO2 it to pressure. I wouldn't play around with sugar in the keg, just use the tank to get to pressure.
Make sure you take the keg apart and clean the seals. If you bought used make sure you replace the seals and really clean the locks. |
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Quoted:
Keg it, two days at 30psi to force carb and back it down to 10-12 psi. Enjoy. He is going to be short for time. Two days at 30psi, one day at 20psi, then drop to 15psi. On party day, bleed it, then set at 10-12psi for serving. You still won't have a good carbonic acid bite, and it will be a little green. But it should still be pretty good. 
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Buy beer elsewhere and let your cream ale rest. Start a second new batch now.
If it were me (I know it isn't!), I would take it slow. Being a new brewer, you want your first efforts to be "by the book" so you have a baseline to work from and compare future efforts to. |
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I know I'm pushing the time. Even for an ALE.
It's my Father-in-Law's 70th and when they found out I had brewed they REALLY wanted to serve it. I told them it was cutting it close and they should make sure there was other commercial beer in case this didn't work out. They agreed, but I think that the want to "show me off" a little. Don't get me wrong, they are great folks! And I am glad they want me to bring MY beer! I just want to do the best I can to ensure a drinkable beer even if I know it's a bit green. I ordered a triple kegging system from Midwest, 3 refurbished kegs, regulator, manifold, 5# CO2 tank, etc. Didn't think to order a set of seals, hope at least one of the three will hold pressure. The big question now is....How much longer to wait on the Primary Fermentor? Should I rack to a secondary to get the beer off the yeast, clarify, and crash cool before the Kegging? |
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Quoted:
I know I'm pushing the time. Even for an ALE. It's my Father-in-Law's 70th and when they found out I had brewed they REALLY wanted to serve it. I told them it was cutting it close and they should make sure there was other commercial beer in case this didn't work out. They agreed, but I think that the want to "show me off" a little. Don't get me wrong, they are great folks! And I am glad they want me to bring MY beer! I just want to do the best I can to ensure a drinkable beer even if I know it's a bit green. I ordered a triple kegging system from Midwest, 3 refurbished kegs, regulator, manifold, 5# CO2 tank, etc. Didn't think to order a set of seals, hope at least one of the three will hold pressure. The big question now is....How much longer to wait on the Primary Fermentor? Should I rack to a secondary to get the beer off the yeast, clarify, and crash cool before the Kegging? I don't secondary, it is not needed. I tend to give most brews two weeks, then cold crash for several days. Keg, and let it age in the keg. I started off with with a Midwest 2 keg kit, now I have 15 kegs. 10 gallons of wheat fermenting, about 40 gallons in the kegs. You need to get a pipeline established. Once you have plenty available, you can really let the beer age properly. |
| I never secondary as well. All mine stay in primary for three weeks and straight to the keg. Most I give a 30 psi blast to seal the keg, disconnect from the gas and leave alone in the fridge until I am ready to start carbing them. I prefer to let them sit for a few weeks at 10-12 psi but have been known to force carb a few when needed. I think it's better to slow carb but you have to do what you have to do. |
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Thanks everyone for your suggestions.
I think I'm gonna leave it in the Fermenter until the Kegs arrive, while cooling it down to 45-50*F. I'll rack it into a cleaned, sanitized, and CO2 purged keg, then cool it to 32-34*F. Then attempt to carbonate to 2.6-2.7 Volumes over 24-48hrs (hope) guessing 25psi??? Thanks again! BTW: American Wheat has been in the Fermentor for 7days now....7 more to go I think....Pipeline in progress, need more buckets! |