Just cuz the airlock is not bubbling does not mean its finished fermenting. once there are less sugars to eat, there will be less co2 given off - which happens towards the end of fermentation. if you check the gravity between days, it could be that it is still slowly fermenting.

i usually just let mine go for 5-7 days since i dont like doing too much transferring/brewing on weekdays.

This post was edited by cialda on Mar 2 2013 02:28pm

yeah i just moved it to the second carboy for secondary fermentation was 6 days.

e/ will up load pics soon.

This post was edited by AriG0Ld on Mar 2 2013 03:08pm

go to a ubrew store and brew your own beer using fresh malt and industrial equipment....
100 times easier, cleaner, and tastes better....

ya i just transferred mine to secondary as well. smelt/looked pretty good. cant wait to test some out.



never heard of one, and not sure what industrial equipment really has to offer over the equipment i have -- unless you are talking about equipment for cleaning/sanitizing. thats pretty much it for my issues since my sink @ current place sucks.

as for fresh malt, i grind mine the day im going to brew @ the local brew store.

This post was edited by cialda on Mar 2 2013 06:42pm

Oh yeah, not sure if states have them. But basically it's like a store with scaled down industrial quality equipment (stainless steel worts, better filter system, carbonation etc) and you go in and just pay to use the equipment. They also provide fresh ingredients.

glad to see you got fresh malt. cause malt extract just doesn't give it the flavor

ah i c. would be nice for some of them, but its also nice to be able to do it @ your own home too. i enjoy doing it on the weekend if i have time. would be nice to have a real nice filter system, but its not the worst thing for me. a lot settles out and doesnt get transferred.

most of the ingredients i get, are fresh afaik. i do have acquaintances who grow their own hops (something i may start doing if i have the yard for it). i used to use extract, but i finally put together a mashtun so i can do all grains

This post was edited by cialda on Mar 3 2013 07:11pm

just finished bottling last night.

does anyone else boil the priming sugar? it says to do this on the recipe, but i dont know if its needed lmk what you guys think.

you dont necessarily need to but id suggest doing it.

some benefits:

sugar will dissolve easier
less oxygen in the water (potential to produce off flavors if o2)
boiling removes chlorine (if using chlorinated water/tap water) - this usually takes a few minutes of boiling
kill any bacteria


in the past, i did just throw sugar in the bottom of the bucket and siphon on top. i dont think i had any problems but i only bottled a handful of times before i got a keg. also, i have been told that if i wanted to just bottle a few bottles apart from my keg, i could just throw in a little bit of sugar (3/4 of teaspoon iirc) per bottle and let it dissolve by itself. this ofc is different since i would be measuring the sugar put into each bottle. you want to ensure your sugar is dissolved so your beer gets an even distribution of sugar throughout it - more uniform carbonation in the bottles

This post was edited by cialda on Mar 18 2013 08:33pm

iso next batch to make. should be enjoying some home brew this weekend

I've been wanting to try brewing my own beer lately. Is it expensive to get whatever I need to start brewing? Also, where would be a good place to learn some good recipes?