Yeyy. The Bavarian beer has got through secondary frementation without any exploding bottles. I was a little concerned about this as i accidently over primed one of the bottled and half expected it to go pop in the airing cupboard, but there has been no problems what so ever 
I just need to leave it a week on the cool windowsill to condition before it’s ready to drink.
This was my second brew and i decided to use bottled water instead of tap water as this apparently makes it taste better, I ilso used muntons beer enhancer instead of regular cane sugar and i primed the bottles with light spray malt so it will be interesting how it turns out. Only a week to go
The Wheat beer is bubblig away nicely in the fermentation bin. As it’s so cold in the spare room (radiator turned off as beers are conditioning on the windowsill) i have attached my brew belt to the fermentation bin to keep the brew at a stable temperature. I tapped off some of the brew last night into the sample jar to check the temperature and it’s sitting pretty at 23 degrees. I also took a sneeky sip to check the brew hadnt been spoiled by any impuritys when i cleaned the kit out. I am pleased to say it was nice. A tad sweet with a malty after taste from the brew enhancer i used. Hopefully this will mellow a touch with time but if not it still tastes nice. I need to get some dextrose to prime this with as i dont want the malty taste from spray malt to get any stronger.
February 20, 2008 at 10:20 am
Hi,
Even in brown bottles, should you leave the beer in direct sunlight for 12 hours a day?
I’m interested to know how quick your fermentations are at 23 degrees, and what the results are like – Im probably fermenting at 17 degrees or below currently (too early to tell how well this is going really, but I didn’t want to spend time and money on heating equipment until I was sure I needed it.
Looking forward to seeing how your brews come out.
Cheers.
February 20, 2008 at 10:29 am
Due to the sun being so low this time of year that window only gets direct sunlight for 4 hours per day through winter so it should be fine. I need to devise some method of conditioning my beer for the summer as my house is like an oven
When i use the brew belt fermentation usually takes 7-8 days. The bavarian beer took a bit longer as 12 days but lager ferments at a much lower temperature so i didnt use the belt for that.