First AG - FV questions - goosegog

[goosegog]

Hi gents

I did my first ever brew last weekend and would like some opinions on this evening's results please. Recipe for 50l brew was

10000g Maris Otter
400 Torrified Wheat
100g Cascade @90m
100g Cascade @10m
2 sachets Safale 04

Mashing was ham-fisted and a bit cloudy
Wort in FV was too cold to pitch and was 10°c for 24 hrs, then heated to 18 / 20 and started working
1.048 or so, pretty good
Stopped a couple days ago

I carefully drained off the bottom tonight



and sampled the beer (trail jar in the post!)



About 1.019 (target 1.013) but not too good with the hydrometer yet

Should it be that cloudy? Should it taste nice? It doesn't smell or taste all that good. It tastes kind of muddy / weird but not off or vulgar. Is everything OK? Planning on bottling soon

Cheers, Fergus

[Tom_D]

It looks like it's still fermenting which would explain the cloudiness and the high gravity. I would suggest leaving it for a few more days. If the gravity hasn't budged, give the yeast a gentle rouse. I certainly wouldn't bottle it yet as you may be at risk from bottle bombs.

[Tom_D]

Sorry, just re-read your post and noticed you said that it stopped a couple of days ago. In that case I would suggest a gentle rouse and check the gravity again in a couple of days. If there is no change by then, you should be ok to bottle. The cloudiness won't affect flavour.

[mat69]

sorry,ive had a few,but have you drained all the yeast out of the fermentor..

[goosegog]

Yep, see first pic. Looks like delicious ice cream!

[mat69]

i thought as much..dont think its going to go any lower now theres no yeast in there..(unless you put it back in)
am i right in suggesting that you had to drain the yeast off to get at the beer to take a reading(i dont own a conical) if so isnt there a better way to take a reading other than draining all the yeast out?? ideally you should be able to take a reading without removing the yeast..
just interested as i hope to get one soon

[beermonsta]

Mat - There is yeast in suspension (that's what the cloudiness is, so there is plenty of yeast left there to fully finish off (allow conditioning) to take place. To take a reading you don't need to drain the yeast off. A conical has (usually) and definately in goosegogs conical - two ports. One is at the bottom to allow the accumulated trub/yeast to be drained off (pulled). The second is higher up, nearer the top of the cone which is usually above the settled yeast. This means that taking samples can be taken from this second, higher port without disturning the settled yeast below.
The yeast, though, should be 'pulled' the day before racking to keg/bottle so you get the clearest beer that you can.

Ideally the beer would benefit from conditioning inside the conical for a week or two longer as this will allow the yeast in suspension to "mop up" any residual off flavours - but keep the temperature at around 20' to 22'C to allow the yeast to do their job properly.


Fergus - Most beers of that age (i.e. "green" or only 1 week old from start of fermentation) will still contain a high level of yeast in suspension, hence the cloudiness. At this stage most people would add finings/gelatine. Personally I prefer the neatural method of letting it drop clear. To do this let the yeast do their conditioning job for a week or two (will improve flavour) before dropping the temperature to cold (i.e. turn your heater off in your outbuilding-esq thing!)
Should it taste nice? - At this stage I've had beers taste better than any I've had at pubs but then turn.
I've also had beers that taste just OK but then mature and turn out very tasty.
Time will tell - be patient.
Oh yeah, the wheat might perhaps add a little to the cloudiness, but don't worry as it should add to the head too.

Can I suggest that when pulling do this on one day, then take a sample the next after the beer has had time to settle again. If you pull the yeast this will release trapped CO2 bubbles in the yeast causing the beer above to become cloudier as the CO2 bubbles rise and disturn the yeast. As a simple experiment next time you pull, put the results in a 2 litre pop bottle. Leave to settle and wait until the yeast and wort seperate. Now unscrew the lid to release the pressure, and watch as the dissolved CO2 comes out of solution and disturbs the yeast and causes the clear wort above to go cloudy.

[GrowlingDogBeer]

I thought I was being extravagant buying some stainless pots for my boiler and HLT, Heres you on your first brew with a shiny conical

[goosegog]

Fergus - Most beers of that age (i.e. "green" or only 1 week old from start of fermentation) will still contain a high level of yeast in suspension

Very many thanks for your help and input. I'll leave it another week and see how it is. Next brew I'm going to leave out the wheat and swap to SafAle 05.

Cheers for your compliments on the kit. I'm currently going through a rather steep learning curve with the invaluable help from this forum and various established craft brewers around Surrey

[Spud395]

I never like the taste of my beers at this stage Fergus, so much so that I've stopped even tasteing them.
Maybe I'm sensitive to yeast or something, although I like Hefe's and other yeastie brew

Like the Monsta says leave it for a while, then when you bottle dont expect much in the way of flavoursome beer for at least a few weeks, IMO anyway