Fermenting and carbonating home brewed beer?

Question

How long should I allow fermentation for a west coast pale ale?

When carbonating the beer after bottling, should they be left at room temperature? How long will it take?

(Yes, I am a beginner.)

Answer 1

http://www.howtobrew.com/

http://www.beertown.org/homebrewing/



From what I recall you want a alpha beer (primary) to ferment from 4-6 days. From there you can rack to age/settle or bottle. To bottle straight from the primary is tricky due to the risk of over pressurized bottles exploding.

After aging in the secondary for 1-2 weeks you will add some (boil in water and cooled) sugar, about 1/2 cup but check with your recipe. Then bottle and store for a week or two at cellar temp. (55 - 68 F). You can store it longer or take a couple-chill and enjoy. This way you now if the carbonation is at levels you want.

http://www.bjcp.org/2008_Guidelines.pdf

10. AMERICAN ALE

10A. American Pale Ale

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.

Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.

History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.

Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Vital Statistics: OG: 1.045 – 1.060

IBUs: 30 – 45 FG: 1.010 – 1.015

SRM: 5 – 14 ABV: 4.5 – 6.2%

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale

Answer 2

basically you want to leave your beer in your primary fermenter with fermentation lock on for 6-7 days. take a reading when the fermentation lock stops bubbling with your hydrometer, then wait a day and take a second reading.  If the numbers do not change, your primary fermentation is completed and you can either secondary ferment or bottle

If you want to bottle, follow the instructions for your kit (to know how much sugar or carbonation drops to add, or how much sugar total to add to your recipe). I assume you have a specific brand kit, or someone turned you on to a set of gear( as a beginner)

Once you bottle, you really are secondary fermenting and can leave them in bottle indefinately.  The longer you leave them in ,the better the taste!  You want to keep the bottles at room temp, around 17-32 degrees celsius.  DO NOT CHILL THEM.  Once you do, that's lagering and you will pretty much s***w the batch unless you are intending to lager and are following a preset plan of attack to lager your beer. After you pop a top, minimum 2 weeks, you can chill them after if you like the taste.

Truely home brews start to hit their best 3-6 months out in the bottle