youngs larger just some questions?

[dubboy]

Hi there,
I have just signed upto the forum,and on tuesday i start fermenting my youngs larger kit.
The kit has been brewing at a temp of 23c ish which i know is a bit high for larger but it the best i can do at the mo,the larger had a head on it for about 2 days but now has not much of a heat with only a few bubbles and a brown ring around the fv.
I checked the gravity tonight and the reading is 1.010 is this good?
and how long should i leave it fermenting?
Anyway great site and look forward to your replys.
Cheers dazz

[Horden Hillbilly]

If it is down to 1010 it will soon be ready, if not so already. When you get 2 consistent hydrometer readings 24 hours apart you can assume that your brew has fermented.

[dubboy]

cool ,does it usally happen this fast?

[andyp]

Can do. Even so there's no rush and leaving it in the FV for, say, a week or even a bit longer is prob. a good idea even it seems to be finished.

Also you'll realise that it wont be a lager as it'll be an ale yeast brewed at ale temperatures. Still be a nice lagery sort of beer tho.

23 degrees will be fine but if you can get it to 20 next time then so much the better.

[dubboy]

well i was looking at getting an old fridge and doing the conversion for it to be an all in one heater cooler thingy.but i though i d try a few kit first and not waste loads of mohoney on things i dont need at the mo

[dubboy]

i have checked the gravity and had the same reading for two days now so does that mean its ready to go in the barrel

[Damfoose]

Yep barrel it Now the hard part 4 weeks wait to let it condition ....... To be honest i would not blame you if you started drinking it tonight

[Prozac]

Sounds good fella.... I'm supping (as I type) a Muntons Continental Pilsner, which as mentioned above isn't exactly a lager, but it's a damn fine pale ale!!!!! I bottled it 3 weeks ago and it's really coming on now.....

The best thing to do is build up a large stock of beer, you're less tempted to drink the newbrew too early. So I'd say as soon as the FV is empty, get another one on the go. You need to suss out how much you (and your friends) will drink...... if it's 40 pints a week you need to start another one every week!!! If it's 40 pints a fortnight you'll be best to do one every 10 days......

Collect as many bottles as you can!!

[dubboy]

cool i shall be barrelling it tomorrow after work and sticking it in the shed.
Just wondering how much sugar do i need to use for priming?
And how long does it keep in the barrel?

[Damfoose]

Priming is 80 - 120 gram of sugar in 200 ml of boiled water. If your barrel is good it is not unheard of for a brew to last 9 months to a year.

[dubboy]

do you the pour the boiling water in the barrel?

[Damfoose]

do you the pour the boiling water in the barrel?

First ensure everything and I honestly mean everything be it mixing bowl for your sugar water solution to the spoon you are going to get the sugar with is sanitised this cant be stressed enough. Mix the sugar with the boiled water cover it and let it cool to the same temp as your brew bung it in the barrel then carefully siphon your brew into the barrel , As already stated ensure the barrel has been sanitised , Also do your best to not splash the brew when barreling it as you want to keep your brew contact with the air as low as possible , If you have a co2 barrel top and canister blast some into the barrel this helps keep the air contact down for you.

[dubboy]

well i kegged it on tuesday and put it back under the stairs,i poured myself a glass this evening and it isnt bad a bit murky slightly fizzy but not much head when poured will this improve over the coming weeks?

[Damfoose]

well i kegged it on tuesday and put it back under the stairs,i poured myself a glass this evening and it isnt bad a bit murky slightly fizzy but not much head when poured will this improve over the coming weeks?

It should do , If you can give it 4 weeks somewhere cool it should drop nice and clear , get more gassy and taste better.

[dubboy]

cool i shall put it in the shed tomorrow