Expert: Ed Westemeier - 10/2/2010

Question
QUESTION: Hi Ed,

Some days ago I starte dmy very first batch of homebrewed beer. I used a beer kit (Muntons Nut Brown Ale), and added 1kg of fine table suger, since I had nothing else. On the beer kit manual reads to let it ferment for only 4-6 days, then bottle and leave them 2 days at room temp before moving them for at least 2 weeks to a cold storage.

Now, I have read a forum from another experienced homebrewer, that his process would actual not be beneficial to the beer. Rather keep it for 3 weeks in the fermentor (btw I only use a single fermentor), then bottle it, so that the beer can condition and get enhanced flavours, without getting the by-products when keeping it in a fermentor too long. Would this be a correct way to do this?

Also, I have heard that sugar could be replaced by either 50/50% malt spray and sugar or 100% beer enhancer. How would this effect the tasts of ales?

Then, fermentation can be done either as single or double fermentation. Would you recommend double fermentation for ales (Muntons nut brown ale / Muntons highland heavy ale)? And why?

Next beer kit I have waiting to be brewed is the Muntons Highland Heavy Ale. I've heard this is also a rather decent brew when kept fermenting for longer periods of time, after which stored for maybe 2 months before opening the first bottle. Any suggestions are welcome.

best wishes, Rob.

ANSWER: I'm afraid that's way too many questions at one time -- it would take a book to get into all you need to know here.
Fortunately, there is a book available to do just that.
Go to howtobrew.com and either read it there or download a copy (it's free). That book contains everything a beginner needs to know about homebrewing.
Good luck, and let me know if you have specific questions after you read what John Palmer has to say.

---------- FOLLOW-UP ----------

QUESTION: Hi Ed, thanks for taking the time to answer. In fact I read that particular book before I asked the questions. But alright, let's just bring it down to a single question then:

Would it be beneficial to the brew to keep it in the fermentor for nearly 3 weeks rather than only 4-6 days (as is written in the instructions of the beer kit)?

Thanks in advance!
kind regards, Rob.

Answer
That really doesn't have an answer, I'm afraid. It depends entirely on the fermentation conditions. When the specific gravity gets down to the point where you can bottle it, you ought to do so. Leaving it in the fermenter too long (on top of the yeast sediment which is autolysing) can give you off-flavors. Just rack it to bottles when it's ready (going by the gravity reading).