The waiting game…

IMG_20140422_203843-148 hours since pitching and the waiting game continues.

Still plenty of carbon dioxide puffing up the lid of my fermenting bin and I can still see clumps of yeast shooting up and dropping down inside.

This time last night, there was a 2cm dense, thick pancake of yeast on top of my wort, which was a dirty, sludgy brown.

Have just checked and the yeast layer has double in size but looks a lot more foamy and the wort is starting to clear. There is a definite layer of crud at the bottom of the bin now, which seems to have grown in the few hours since I got home from work. The wort is much, much clearer than it was yesterday.

The big decision I have to make now is whether or not to rack into a secondary fermenter to complete the process. The recipe says yes, my gut feeling is that things are progressing well and I should leave it be… for now.

A cursory search of t’interweb would suggest that secondary may help give me a clearer finished brew, but is not essential. I’m going to go with my gut on this one.

Brewing is confusing, but I kind of like the conundrums it’s throwing up for me to consider.

One final word – this blog and its Twitter are barely a week old and already, I’ve been overwhelmed by the welcome and support I’ve received from the homebrew/craft brew community so far.

I’ve joined online communities before as a noob and found them insular, unwelcoming and unfriendly temples to enter, but not so here.You guys are such a friendly bunch!

Special mention, in no particular order, must go to Gary at Bionic Brewing, The Apartment Homebrewer, the Homebrew Handyman, @BeerGeekUK, @SussexBrewer and not least @TucsonHooligan (COYR!) and The Happy Homebrewer for your advice, guidance, insight and support this week, it is truly valued and appreciated.

I look forward to sharing experiences and swapping stories in the months ahead.

It’s been a fun week. For now, cheers people.


7 thoughts on “The waiting game…

  1. I would advocate for secondary fermentation, but only after vigorous primary fermentation is complete. Once the krausen (that is, the thick, frothy foam on top) has fallen and it’s obvious that fermentation activity has slowed, rack to the secondary fermentor (usually 4-7 days, give or take).

    I agree with you about the home brewing community being a friendly bunch. How could it be otherwise? They make beer in their spare time! 🙂


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