Kama Citra All Grain ... 2 weeks in the primary

Yeast & Fermentation
1

I have the all grain kama citra in the primary now, its been there about 15 days now. My OG was 1.044.

I just measure it a few minutes ago and it is 1.012. (and the beer smelled great…).

I think to this point I have been guilty of rushing things through the process to get it drinkable. My feeling on this one is to give it more time and strive for the best quality I can get. Since I have to travel again for work for the first few days of the week I would let it sit and measure again on Thursday AM and see what I get. I have been reading the Yeast book that my son gave me and it is very informative and has given me a much better appreciation for the work the yeast does, and can do if left alone long enough to finish.

I am close to the Brew smith estimate of FG: 1.011, but I am really curious to see if any more work will occur over the next 5 days or so. What do you guys think? No harm in giving it another week?

My pre-boil OG was 1.044, Beersmith estimated it would be 1.042.

2

Kegging? If so…keg on the dry hops before u leave and leave at room temp :grinning:

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3

Yes I am kegging, but based on all the "stuff I had at the bottom of my last keg from dry hopping in the secondary (no strainer bag), I was hoping to eliminate some of that this time. I was thinking of letting it sit in the primary a bit longer then transfer to the secondary and dry hop for a week using the stainer bag, then into the keg. If I keg it this weekend then I may stop the yeast from doing what work it could do if left as is… right? I don’t know I am just going by reading the yeast book etc. figured I would try to be more patient with this batch and see if there are some improvements to the test and look of the beer.

4

I do let the brew come to room temp after the major part of fermentation is done… It can sit there for a week, perhaps a little longer. I do enjoy using a spice ball with hops when I keg! Sometimes, when about half way done, release the pressure, open the top and throw in another one! The spice ball is the cheapest way to do this. Sneezles61

5

The spice ball is a good idea… I have to look for one. Not sure if they are big enough to hold all the hops I ned to add (2 oz total ).

6

Don’t fill them solid as they will expand and the middle won’t even get to the brew… I bought some at a fancy pants kitchen store… 3" stainless steel… 4 bucks a piece… There are purpose made ones, the cost a bit more but then you can put more in and have better contact… Sneezles61
PS Utah biodiesel has enough stuff to boggle your mind… just saying.

7

Thanks! I just bought (ordered on amazon) a jumbo stainless (5 " diameter by 3" deep). It should go in sideways I think. That may hold enough. So I guess I need to attach something like dental floss(?) to the chain and then attach the string/floss to the underside of the cover or pressure relief ?

How much slack do you give the string… enough to sit on the bottom I guess?

8

I never tied mine up… Let it sit on the bottom… Again, don’t stuff it full though… Sneezles61

9

Got it Thanks ! hopefully it keeps my beer a little clearer.

10

I use muslin bags and floss.

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11

1 gal paint strainer bags and marbles with unflavored dental floss.

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12

Great ideas! Marbles…I was going to ask if the bag eventually sinks or does it float. The marbles are a great idea.

13

I use muslin bags for dry hops; they will float if not weighted.

I got some glass beads for weights; they were sold for some sort of artsy-fartsy projects, they were cheap. They’re kinda squished, so they don’t roll away when you drop them like a marble would, which is nice.