Urgent Help Please!!

[Big G]

HI

I've just finished 2 small (10l) brews, 1 being a Treacle Type Ale and the other a straight forward Ale(first attempt on AG)
All has gone well with both brews but I have noticed a thick dark crust with a few air gaps that have appeard on top of the Treacle Ale.....Do I skim off the dark semi-hard crust or leave it alone??? It has been fermenting for just over 2 days now, I also used Safle S04 Yeast.

My other question is while fermenting do I keep the lids on or off?? Im also intending to bottle my brews so after fermentation I plan to condition the brews in another vessel for around 5 weeks before bottling....again lid on or off???? :-/

Thanks upfront for any questions answered!!!

Big G

[adm]

Personally, I'd leave the crust. You can skim it, but there's probably no need to do so....

As for the fermenter, just leave the lid on loosely so it's covered, but not airtight. The fermentation will generate carbon dioxide, so you don't want it sealed or it will pressurize and probably blow the lid off.

[Drafty]

You can skim it if you want to, but I'd just leave it alone. While it's fermenting you need to vent the carbon dioxide, so either loosely fit the lid or click it down and use an airlock. When you are conditioning it you should keep it in something that can hold pressure - normally people use 5 gallon barrels, but you are doing smaller brews - if you don't have a barrel the right size then just go straight to the bottles and condition it there.

Graham Wheelers book is well worth a read...

Matt

[Big G]

if you don't have a barrel the right size then just go straight to the bottles and condition it there.

Yes that seems to be the better option, I will however transfer from my fermenting vessel to another for a week before bottling.

The Graham Wheeler book is great. Have just bought an old CJ Berry book along with an American Bible Book Of Beers!!!