…Newbe question.Please help. This is my first batch and I am more nervous than if it was my first born.Its caribou slobber,I tried to follow directions and feel confident I did. What happened was in less than 6 hours after process, the fermentation was so healthy it kept blowing out the sanitizer in the air lock making a sticky mess on top of the bucket. After re filling the air lock a couple times I decided to make a blow off tube into a pan of water, sanitized everything before installing.It looked like a success… bubbles were coming out the tube in the water pan at the end of the hose. Then about 4 hours later nothing,no bubbles any more. Is this ok? I thought the fermentation would last longer. I would greatly appreciate any thoughts on what I need to do, if any thing. Can the bubbles stop after 1 day?
This is a situation where what you do when your first starting out is different than later on. Eventually, in these situations, you’ll need to Relax, Don’t Worry, and have a Homebrew. Since you’re just starting out, homebrews might not be at hand so it’s okay to have a commercial beer.
I’m sure it’s fine and there can be a lot going on without seeing “bubbles” so just enjoy the process.
You don’t mention temperatures but if it’s warm your fermentation may be complete. However, it’s more likely that the pressure loosened up the lid on your bucket and most of the CO2 is now escaping around the bucket lid. Either way you’re probably just fine. You’ll make beer. Congrats! :cheers:
Thank You all for the reply!
I am not sure about the temperature, My guess 78,( room temp). I will get a thermometer for next brew for sure.When I added yeast it was not warm to the touch.
I checked the lid and I am quite certain the lid is on tight. If I find I messed up in any way i will be sure and post.Trying not to worry,and had a couple DOS EQUIS XX Ambar to calm down! I will keep every one posted as to whats going on.
Thanks…and
[quote=“gobrewyourself”]Thank You all for the reply!
I am not sure about the temperature, My guess 78,( room temp). I will get a thermometer for next brew for sure.When I added yeast it was not warm to the touch.
I checked the lid and I am quite certain the lid is on tight. If I find I messed up in any way i will be sure and post.Trying not to worry,and had a couple DOS EQUIS XX Ambar to calm down! I will keep every one posted as to whats going on.
Thanks…and
gobrewyourself[/quote]
that’s WAY too warm. next time try to keep it in the mid to low 60s. you can do this by using a swamp cooler, or fermentation chamber…
never use sanitizer full strength. always dilute it because it’s an acid and will harm your skin. also if it were to get into your beer, at full strength, it could ruin the batch
Fermenting at 78 room temp is too hot, the temp of the beer is going to be even higher in the 80’s. Next time put the fermenter in a tub of water with some frozen water bottles and try to ferment in the 60,s
I started using cheap vodka in the air lock rather than water or sanitizer and water. It is just too easy to grab it off the shelf and pour it in.
Got to agree with everyone, your fermenting temperature is too warm. It will still be good to drink.
Thanks every one for the information.I learned a lot,and I have been doing some reading.Today I ordered a thermometer and a hydrometer, and plan on making a swamp cooler for the next one. I really have the brewing bug, I’ll keep you all posted as to the results of this batch!
Until then…
Iam going on 3rd week, and after reading numerious posts about secondary fermentation, i have decided to just keep it in the primary and bottle after the third week, then give it two weeks in the bottle before sampling. My reasoning is to keep things as simple as possible. Any thoughts would be appreciated. I still don’t know why this is so much fun, but just can,t wait to try this brew! Thanks for all the help.
…Go brewyourself
[quote=“gobrewyourself”]Iam going on 3rd week, and after reading numerious posts about secondary fermentation, i have decided to just keep it in the primary and bottle after the third week, then give it two weeks in the bottle before sampling. My reasoning is to keep things as simple as possible. Any thoughts would be appreciated. I still don’t know why this is so much fun, but just can,t wait to try this brew! Thanks for all the help.
…Go brewyourself[/quote]
Since you have a hydrometer now, it would be a good idea to take a sample and see if it’s completed fermentation. I’ve never brewed Caribou Slobber, but I imagine FG should be in the range of 1.010-1.014. If it’s slightly higher or lower, I wouldn’t sweat it. With this addition, your plan sounds good. Looks like you’ve been doing your homework.
Edit: Just note that at such a high fermentation temp, you’ve probably got some fusel alcohols which will make it taste boozy. In my experience, not much you can do about that.
Thanks for reply. I plan on taking hydro reading before i bottle and will post results.I believe fermenting temp to be aprox 78. I made a hole in top of fermenting bucket an put in a sterilized 12’ thermometer and that was the temp reading.I m currently looking on craigs list for a small freezer to use for fermentation.My goal is to brew as simply as possible and achieve a nice beer.
Just an added note…I worked years ago at a Budweiser plant and i remembering the smells of brewing…I loved the smell of that plant… (Merrimack NH.) Now my house smells great when brewing…although my girlfriend doesn’t agree.
Anyway…
Go brew yourself!
Hello people,
Well today I bottled the first batch of Slobber.Took a hydrometer reading and it read 1.012. Now I believe with a temperature of 70 I added 2 to make it 1.014. Sampled some brew and I must say it was really good, altho flat.I see why this recipe is so highly regarded in the home brew community.
Thank you all for the help…So far so good. As an added note I got 49 12 oz bottles from the batch. Also I kept it in the primary for three weeks then bottled.I also can say that this has been a much fun process and in my opinion, making beer is almost as much fun as drinking beer!
[quote=“gobrewyourself”]Hello people,
in my opinion, making beer is almost as much fun as drinking beer! [/quote]
Amen! Not sure I would be as committed as I am if the process itself wasn’t as immensely enriching as it is.
We thought we pooched our first batch, we kept it around and kept our expectations low, but got a second recipe kit, and brewed it. Then a 3rd. At this point I know the seasonal temperature range for pretty much every room in my house. What we brew is very much influenced by the “happy” temperature of the recommended yeast strains, and where we can put “the baby.” We have conversations like,“we can’t brew that, because we won’t want a carboy in the living room over Christmas”
Today was the day I drank my first home brew. All I can say is Horey Chit !!! This beer is really good. When I popped the top it gave a nice little siittt sound,and I new from drinking many many beers, that this was good.
I confess that I am hooked on home brewing for sure now ! Just to recap… My first batch of Caribou Slobber. Three weeks in the primary and one week bottle conditioning.I have read that one week in the bottle may not be long enough, but I wanted to taste for myself the diffarnce. Now I can compare what time will do. I think the beer is great now, but again I will post the results. The taste reminds me of Dos Equis XX Amber, I kid you not, maybe a little bite at the finish. Any how this has been a very rewarding experience and thank you for all the help.
