Post-Bottle-Day Questions from a first time brewer

[beer4myhorses]

Questions for today.

My original gravity was 1.050 like the recipe called for.

My terminal gravity was 1.024, and the recipe called for 1.016. What does this mean? Less alcohol content, anything else?

I was going to add geletin by adding it to 150F water. When I smelled what this smelled like, I was in no way going to add it to my beer. I wanted to ask here first. Is it supposed to smell that bad?

Conditioning - I had a yeast that fermented at 62-64F. What temparture and for how long should I condition it? Then, do I store it at 50 or below? Right now, I had planned on putting it in our bedroom to condition at a temp flucuating from 66-72F. Is that OK. Then afterwards, maybe move it to the garage at 48F or basement at 55F.

Let me know your thoughts on all of these bottle day questions for a first time brewer.

Thanks!

[Baumgartner]

My terminal gravity was 1.024, and the recipe called for 1.016. What does this mean? Less alcohol content, anything else?

that is pretty far off for a final gravity. i would suggest a slight swirling of the fermenter and letting it warm up a bit to 68-70. i would be a bit concerned about bottling untill the final gravity drops a bit more. Bottlebombs may occur if it continues to ferment in the bottles.

When did you pitch the yeast and long has gravity been at 1.024?
How did you aerate? stuck fermentations are usually bc of not enough oxygen or not enough yeast.

After i bottle i just store my beer in my "cellar" a cold dark corner of my basement where temps range from 50 in winter to 65 in summer. at these temps it may take a while to bottle condition. if is to cold i keep the bottles about 70 for 2 weeks then cellar.

everything your doing so far sounds great. don't let the little things discourage you and happy brewing.

[LocalBrewer]

Questions for today.

My original gravity was 1.050 like the recipe called for.

My terminal gravity was 1.024, and the recipe called for 1.016. What does this mean? Less alcohol content, anything else?

I was going to add geletin by adding it to 150F water. When I smelled what this smelled like, I was in no way going to add it to my beer. I wanted to ask here first. Is it supposed to smell that bad?

Conditioning - I had a yeast that fermented at 62-64F. What temparture and for how long should I condition it? Then, do I store it at 50 or below? Right now, I had planned on putting it in our bedroom to condition at a temp flucuating from 66-72F. Is that OK. Then afterwards, maybe move it to the garage at 48F or basement at 55F.

Let me know your thoughts on all of these bottle day questions for a first time brewer.

Thanks!

Gelatin smells nasty but in no way will it impart any off flavors in your beer.

[Cutt]

Sounds like it isn't/wasn't done fermenting. You're alcohol content will be lower of course, but you're beer will also be sweeter. If you haven't bottled yet, you could either wait it out assuming your gravity readings continue to change or adjust your priming sugar to reduce the chance of bottle bombs.

Far be it for me to tell you how to brew, but you might want to wait on gelatin until you get your process like you want it. I still use irish moss in the boil (of course I forgot it yesterday) with great results. Anytime you add something to your process, you run the risk of a screw up or infection (most of us have done it). The irish moss is just another ingredient in the boil. Another school of thought is unless you're making a lager, clear beer is overrated.

Also, if you have bottled, that means your fermenter is empty and you're ready to brew another batch!

[beer4myhorses]

I aerated by putting the lid on my bucket and rocking the bucket for 3-5 minutes. I did not agitate aggressively. Maybe I should have. I have my bottles at 68F right now. Should I move them to a cooler location, for fear of a bottle bomb? I took only a specific gravity ready before I bottled, so I dont know how it was trending. Hmmmm....should I move my beer to a cooler location to condition and just let it condition longer, because I did not adjust my priming sugar. Don't want bottle bombs in the house, which is where it is right now.

Any advice now that I have bottled and with too high of a specific gravity. In the future, should I move it to a warmer area and see if the gravity would then drop the rest of the way?

Thanks everyone for the comments.

[dunleav1]

Put your bottles in the fridge and drink them. Getting them cold will stop any fermentation from happening and creating bottle bombs.

Brew another batch and shake the hell out the wort before you pitch your yeast.

Start listening to the Jamil show archives.

[TheTodd]

I aerated by putting the lid on my bucket and rocking the bucket for 3-5 minutes. I did not agitate aggressively. Maybe I should have. I have my bottles at 68F right now. Should I move them to a cooler location, for fear of a bottle bomb? I took only a specific gravity ready before I bottled, so I dont know how it was trending. Hmmmm....should I move my beer to a cooler location to condition and just let it condition longer, because I did not adjust my priming sugar. Don't want bottle bombs in the house, which is where it is right now.

Any advice now that I have bottled and with too high of a specific gravity. In the future, should I move it to a warmer area and see if the gravity would then drop the rest of the way?

Thanks everyone for the comments.

Definitely keep them cool. At warmer temps (above 65) those yeast are going to eat up all that sugar (residual and priming) and make bombs. I'd try a bottle each day until you get a carbonation level you can live with then put the rest of the bottles somewhere under 40F. Or be safe and take Dunleav1's advice and just start drinking them. Write it off as a learning experience.

Next time, shake the hell out of the bucket or pour back and forth between your bucket and your kettle.

[beer4myhorses]

To aerate, I actually did shake the bucket for a long time, but i had the lid on it and my thumb over the airlock hole. Every now and then I took a break, but did this for five minutes. Is this a good method, or do I need to be more aggressive?