I brewed my first batch of beer on Friday, the 23rd and just about had the time of my life . The beer is a Witbeer recipe from a local home brew shop. The kit I bought came with a secondary fermentation vessel, and the recipe calls for a secondary fermentation after 3 - 5 days, but after reading a few (many) of these posts, I am questioning the need for a conditioning step.
I am looking for advice wrt this step. Things seem to be going well, the bubbles started about 12 hours after I sealed the primary fermentation vessel, but I haven’t checked inside since. The temp in my closet is about 75 degree, which, from what I am reading is a bit too high, but it is what it is. I am also a bit concerned because I didn’t shake the fermentation vessel after I pitched the yeast. Should I condition the wort in a secondary vessel as stated in the directions, or should I just let it to continue to ferment in the original vessel? If so, how long?
A witbier doesn’t need a secondary, IMHO. The primary argument for using a secondary is to help clear the beer and wits aren’t supposed to be clear. I would leave it in the primary for at least two weeks and bottle.
You didn’t help things by not shaking, but you still made beer! Welcome to the obsession.
:cheers:
If you used dry yeast you wouldn’t need to shake.
I agree that 2 weeks in the primary is best. 2wk Primary, 2wk bottles. Wits can be consumed fairly early.
You do have an airlock installed, correct? A sealed primary might explode.
Yep… I have an airlock… no issues so far. Also, it was a dry yeast. Why does it matter if the yeast was dry or wet? Does the requirement for aeration change?
[quote=“sandlinm”]Yep… I have an airlock… no issues so far. Also, it was a dry yeast. Why does it matter if the yeast was dry or wet? Does the requirement for aeration change?
Thanks for your responses![/quote]
Dry yeast does not need aeration. Liquid yeast does and so does harvested slurry from dry yeast.
It’s good practice to continue the shaking if you’re doing extract and using top-off water. The shaking helps mix it all together.
[quote=“mvsawyer”][quote=“sandlinm”]Yep… I have an airlock… no issues so far. Also, it was a dry yeast. Why does it matter if the yeast was dry or wet? Does the requirement for aeration change?
Thanks for your responses![/quote]
Dry yeast does not need aeration. Liquid yeast does and so does harvested slurry from dry yeast.
It’s good practice to continue the shaking if you’re doing extract and using top-off water. The shaking helps mix it all together.[/quote]
[quote=“eelpout”][quote=“mvsawyer”][quote=“sandlinm”]Yep… I have an airlock… no issues so far. Also, it was a dry yeast. Why does it matter if the yeast was dry or wet? Does the requirement for aeration change?
Thanks for your responses![/quote]
Dry yeast does not need aeration. Liquid yeast does and so does harvested slurry from dry yeast.
It’s good practice to continue the shaking if you’re doing extract and using top-off water. The shaking helps mix it all together.[/quote]
? dont need aeration? hmmm :shock: [/quote]
Nope, ya sher don’t.
:cheers:
. The beer is a Witbeer recipe from a local home brew shop. The kit I bought came with a secondary fermentation vessel, and the recipe calls for a secondary fermentation after 3 - 5 days, but after reading a few (many) of these posts, I am questioning the need for a conditioning step.