Have just closed the lid on my first ever home brew, a Coopers Lager Microbrewery kit. I am like a dog with 2 tails. Already looking forward to more refined, personalised, distinct beers in the future but I think this will be the perfect start to my brewing journey and I look forward to popping a bottle to celebrate Scotland winning the 6 Nations in a couple of months (daftly optimistic!). Any tips as to how long to leave in the FV before bottling, I know it all depends on the SG etc but when should I start to check? The instructions say 2-3 days, seems pretty short, going by other forums. There also seems to be quite a few solids floating about, are these to be expected?? Slàinte everybody
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With many brews you will get froth and 'scum' on the surface, this is perfectly normal and is from the yeast fermenting, when you bottle or barrel your finished brew it will be left behind along with any sediment which has settled to the bottom of the fermenting vessel
http://www.home-brew-online.com/beer-kits-c1/easter-brew-chocolate-stout-p1485
Or you may prefer something different and could tweak it how you wanted with spraymalt or other flavourings
http://www.home-brew-online.com/beer-kits-c1/coopers-selection-bundle-kits-wheat-beer-p1369
A Coopers Real Ale may have good results after just a few weeks, because we always recommend to leave as long as possible for the best flavours, whichever brew you choose we recommend you brew at a nice warm temperature at the top end of the scale the ingredients you use recommend, then once bottled or barrelled keep warm for the first week to help secondary fermentation get going, then move somewhere around 12 to 14 degrees C to help it clear and condition, this will help it develop it's taste as quickly as posisble
HOWEVER, a surprise trip to the pub at lunch time today and I have discovered a new beer, from the Isle of Skye Brewery, its called Eilean-Òr (Island Gold), its made with porridge oats and tastes amazing. It also got me wondering how to use porridge oats in a home-brew. I believe it adds a creaminess which I think could be great to the previously planned stout, or even a pale ale or 80 shilling, but as I am still a complete novice am unsure about how to use them. Any tips? currently researching online but as usual all input is very welcome. The beer I tasted is very much malt based but golden in colour and creamy to the taste, Can I add porridge oats to an extract kit (like the Coopers IPA), and if so how would I do it?
https://www.youtube.com/watch?v=Syc2syCcAS0
Oat flakes are available specifically for brewing from brands such as Briess:
http://www.home-brew-online.com/ingredients-c45/briess-insta-grains-oat-flakes-500g-p1644
We'd love to hear how you get on with it if you decide to brew with oats, so please keep us posted....