last saturday i started my 1st 5 gallon batch of homebrew. i used coopers IPA liquid malt extract, approx 650 gms of plain extra light malt powder extract. i used brewer hops for 30 mins and cascade hops for the last 15 mins of boil.

there was aggressive airlock activity for a few days but almost nothing for the last couple of days.

i am trying to figure out if i should bottle tomorrow, transfer to secondary fermenter (glass carboy), or just leave it alone for another week or two.

let me know some opinions out there

Do you have a hydrometer? When the hydrometer reading is the same a few days in a row, then it's time to bottle.

If you don't have a hydrometer, I recommend waiting another four or five days, or even a week, just to be safe. You don't want to bottle your beer if it's not complety done fermenting.

Patience is key to homebrewing! I have quasi-ruined batches before because I was impatient. Learn from my mistakes, not yours!

Cheers, and welcome to the wonderful world of homebrewing!

ah...the first HB questions.... a basic rule of thumb is to keep in the primary for 2 weeks, then transfer to secondary (if you want to use a secondary) for 2-3 weeks (the longer the clearer it will get) and then bottle...

you can take a hydrometer reading a few days in a row to see if it really stopped fermenting (no change in the gravity reading) before transfering to the secondary...
Keep in mind, the secondary is used to age and clarify, not to continue fermenting....
good luck and once you bottle it, stash a six pack away for several months and see how the aging will improve the final product...

Read this:

How to Brew

In my opinion, this book is the most valuable resource for beginning homebrewers. Helped me tremendously when I first started.

primary for 3 weeks, secondary for 2 weeks

here is a link with recipes... recipes

@rydnly5 said:

i do have that palmer book, thanks for all of the help. i can't wait to taste my first batch.

i just used the dry yeast that came with can of malt extract.

you will think its the best beer in the world...nothing like tasting your first batch...

there is a big group of homebrewers on here, so ask away if you ever have a question or need advice...its not a hobby, its an obsession....

An extra few days in primary won't hurt. I'm relatively new to the homebrew world as well. My buddies and I just brewed up a licorice porter a few days ago, can't wait to taste. Cheers dude!

Transferring to secondary is pretty unnecessary in my experience unless you are racking it over something (like vanilla for instance) or dry hopping. I would leave it in primary for 2-2.5 weeks. Take a hydrometer reading 2 days before bottling and then one right before to make sure it is done fermenting and then bottle it.

Yo @Joonze and other homebrewers here, y'all use full extract, partial, or full grain? I'm currently operating a partial setup, but was wondering if it's worth the commitment to go full grain.

@patper said:

@nematode I brew all-grain. It takes a lot more time and requires a much greater attention to detail (mash temperatures, pre-boil gravity, sparge temps, etc.) but is much more rewarding because a) you have more options when making or adjusting a recipe, and b) it is a lot of fun paticipating in more of the process. More work, but a lot more interesting. It's also interesting to taste the wort, chew on some of the grains, taste how the hop additions affect the wort, etc.. To use a music term, I have gotten a much better "ear" (tongue) for the brewing process.

Yeah I like to taste everything every step of the way as well, really helps you understand what you're putting in and how it affects the overall end product. How much more equipment is needed? I obviously need to do some more research in this area.

couple things:

John Palmer's "How To Brew" is online, no need to buy necessarily, just google -

IMO no need to secondary as others have said.

An excellent resource, for all of us, is homebrewtalk.com

And for any who wanna step up to all-grain, I use BIAB (brew-in-a-bag) and I LOVE IT.

If you can't rack a beer from the primary to the secondary without infecting it, then you should consider another hobby.

+1 Northern Brewer and Midwest Supplies for great mail order ingredients and equipment. Both also have fairly active online forums to discuss brewing.

Always support your local homebrew shop though, if you have one.

Yes, mistakes happen. Simply by choosing to go through the process of brewing you are risking an infection to your beer.

Just be smart and have fun. Risks = Reward

@Blackeydsloth said:

@JayDubya said:

If you can't rack a beer from the primary to the secondary without infecting it, then you should consider another hobby.

+1 Northern Brewer and Midwest Supplies for great mail order ingredients and equipment. Both also have fairly active online forums to discuss brewing.

Always support your local homebrew shop though, if you have one.

Why because someone makes a mistake? luckily it hasn't happened to me but it does happen I am just saying there is a risk factor into racking into secondary. It happens to the best of them.

using a secondary is a good practice if you make high gravity brews and if you want to age your brew. the longer you age your beer unless its a wheat beer will give you a cleaner/clearer product. If you practice good sanitation, you should never have a problem with an infected beer....my beers are normally in the primary for 4 weeks and a secondary another 4 weeks (or 7-8 weeks in the primary)...
Everyone brews differently and there is no wrong way if it works for you and you are happy with the beers you turn out. I have brewed for the past 6.5 years and learned alot about the process and what grains and hops and yeast bring to each beer....you can go in many ways in this hobby and stick with pre-packaged recipes or get crazy with all grain recipes you make up. You can get into the science side of it with yeast harvesting and washing and building huge starters...all of it is fun....there are also competitions if you want to get into that....its fun if you dont mind getting critiqued...you really learn alot about your beers this way...

@nematode said:

Yo @Joonze and other homebrewers here, y'all use full extract, partial, or full grain? I'm currently operating a partial setup, but was wondering if it's worth the commitment to go full grain.

All grain here. I usually do 6 gallon batches. It's totally worth the commitment if you enjoy the process. It lengthens your brew day significantly but, to me, there's nothing better than mashing in. It's my favorite part of the day. I feel like a bad-ass knowing that this nasty looking (but great smelling) vat of steaming porridge I'm stirring will turn out to be nectar of the gods.

@joonze said:

@Blackeydsloth said:

@joonze I agree sanitation is key. I am just a messily extracter right now. I made a batch or 2 like 8 years or so ago then stopped, started again in Sept. just still trying to get the feel for it so I am going quite basic still and have been using extract kits. my next batch is going to be one I try to come up with on my own. I eventually want to go all grain but that takes money for equipment I can't afford at this time. I may need some advice from you in the future.

Extract brewing is fun and can make some kick ass beers....I love the kits from Northern brewer...the 3 hearted ale (clone of Bells 2 heart Ale) is my favorite kit they sell...
If your going to make a recipe, download a trial version of beersmith or Promash both are fully functional and will help you craft a good recipe...

Building your own equipment for all grain is easy and you can do it very inexpensively...I would love to help you out when you need it...

Right on yeah I do have beersmith love it I mess around all the time hHad to purchase it, it's greatest tool ever.

I would love some help when the time comes I will let you know thank you.