This is my first batch of beer.
I have used about 7# of amber malt and 1 ounce of Progress hops with
an ale yeast. I have "The Joy of Home Brewing" 3rd edition as my
guide.
The primary fermeter is a plastic 8 gal bucket with bubbler attached
on top. It is now going at a rate of about 60/min after 24 hours.
Initial SG was 1.050.
My question is when do you know it's time to transfer to the glass
carboy for the secondary fermentation? I don't want to open it until
that time but I do sniff the bubbler :)
Thanks for any assistance.

some girl wrote:
[color=blue]
> This is my first batch of beer.
> I have used about 7# of amber malt and 1 ounce of Progress hops with
> an ale yeast. I have "The Joy of Home Brewing" 3rd edition as my
> guide.[/color]
From what I gather,
1. When the sediment on the bottom becomes a concern.
2. When your going to age it in numbers of months.
3. see rule #1.
-gcitagh
--
-------------------
[url]Http://techlobyte.tripod.com[/url]

some girl wrote:[color=blue]
>
> This is my first batch of beer.
> I have used about 7# of amber malt and 1 ounce of Progress hops with
> an ale yeast. I have "The Joy of Home Brewing" 3rd edition as my
> guide.
> The primary fermeter is a plastic 8 gal bucket with bubbler attached
> on top. It is now going at a rate of about 60/min after 24 hours.
> Initial SG was 1.050.
> My question is when do you know it's time to transfer to the glass
> carboy for the secondary fermentation? I don't want to open it until
> that time but I do sniff the bubbler :)
> Thanks for any assistance.[/color]

Well, there'a absolutely nothing wrong with opening the fermenter to
take a peek or a gravity reading, but in general give it a couple weeks
to be sure. Don't rush it...you'll be sorry! Just be patient and let
your beer do what it's gonna do. Many people don't even bother with a
secondary.

-------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

On Thu, 13 Jan 2005 04:55:23 GMT, some girl <aiming@your.head> wrote:
[color=blue]
>This is my first batch of beer.
>I have used about 7# of amber malt and 1 ounce of Progress hops with
>an ale yeast. I have "The Joy of Home Brewing" 3rd edition as my
>guide.
>The primary fermeter is a plastic 8 gal bucket with bubbler attached
>on top. It is now going at a rate of about 60/min after 24 hours.
>Initial SG was 1.050.
>My question is when do you know it's time to transfer to the glass
>carboy for the secondary fermentation? I don't want to open it until
>that time but I do sniff the bubbler :)
>Thanks for any assistance.[/color]

I use 3-5 days, bubbles usually down to 1/ 5-30 seconds. It isn't
critical . . .

"some girl" <aiming@your.head> vociferously pondered
news:1gvbu0t1c02a0pdcbgh5hp9efmgrnjqmdf@4ax.com...[color=blue]
> My question is when do you know it's time to transfer to the glass
> carboy for the secondary fermentation? I don't want to open it until
> that time but I do sniff the bubbler :)
> Thanks for any assistance.[/color]

I always wait two weeks. (but the truth is that you can do it when it is
obviously through. By that I mean that the kreusen has fallen considerably
and the bubbles coming out of your fermentation lock have almost stopped
completely)
I always use a secondary. (but the truth is that you don't have too. The
thing about the secondary is that it lets the yeast settle out nicely and
ensures that your fermentation is really over)
I don't ever open up the primary until it is done. (but the truth is that
some people do for the fore mentioned reasons.)
Bubbler Sniffing Rocks! (but the truth is that I am easily entertained)