OT: Brewing my first batch on Saturday

dhilsabeck · Post by **dhilsabeck** » Fri Jan 11, 2008 9:18 pm

udp wrote: At any rate I figure I can smoke a fine cigar whilst the wort is chilling. Cheers!

Put the wort outside in the snow. It will cool much faster.

Jesse wrote: A month for primary, a month for secondary, 2 months in the bottle.

I use substantially less time. Like one week for the primary, or at least until the yeast seems like its not fizzing anymore (but I use a very active fresh yeast from a local brewery so this may be a factor). And only 4-5 days on the secondary. And i'm not sure i've even had a bottle that lasted for more than two months unopened. I'm sure though, that your beer isn't as cloudy as mine and I am very much still a beginner. There are many variables.

Oh, and use stainless steel, not aluminum.

roby wrote: What would you guys recommend to get started?

You may also want to stray from brewing a Belgian beer to start off. They use candied sugars and antient Trappist Monk techniques that have taken hundreds of years to perfect. Maybe, maybe you can come up with something as beautiful as a Chimay Blue, but don't be discouraged if you can't do it right away. i tried a Belgian Trippel and it sucked on many levels. I just buy it instead. Stick with an Ale to start (which can cover a very broad pallate considering all the hopping options).

udp · Post by **udp** » Fri Jan 11, 2008 10:27 pm

dhilsabeck wrote:
udp wrote: At any rate I figure I can smoke a fine cigar whilst the wort is chilling. Cheers!
Put the wort outside in the snow. It will cool much faster.

I wondered if that wouldn't be a good idea. Right now there isn't any snow here ( lower Michigan), but the temperature is quite cold. Maybe I can stick the wort outside on my deck. I think the lid would keep it sterile. Any thoughts?

mike holiday · Post by **mike holiday** » Fri Jan 11, 2008 11:11 pm

Tone Deft wrote:this thread is making me thirsty.

good IPA:

better IPA

best IPA

(20%)

udp · Post by **udp** » Sat Jan 12, 2008 1:52 am

^^^ +1000 That Dogfishead 120 will set you straight. I do enjoy the Stone though. Today in preparation I'm taking a tour of beers unfamiliar to me. I'm on my third pint. The first was a belgian triple, lovely but perhaps I opened it before its prime. I'll let the rest condition a bit more. Next was an unbelievable ale named "Old Crumudgin" from Founders Brewery in Grand Rapids, MI. USA. Very hoppy but smooth and 9.3% alc. Now I'm about to start a "Young's Special Bitter" from Rogue Brewery in Oregon. (SIP) First impressions are it's dry and hoppy. Yes, rather nice. I believe that will round out the night just fine.

mike holiday · Post by **mike holiday** » Sat Jan 12, 2008 2:27 am

i'd like to try the grand rapids beer.. last time i was home i michigan, i could not find an IPA to save my life!! i was very sad. actually pretty much every time im in michigan i can't find a good ipa

have you ever tried the stone ruination ipa? that one is great.. avery from colrado does really good also.. tops the stone, but less available.

for rogue the yougers esp is just ok. but the Brutal Bitter is great. that ipa tastes like grapefruit juice

Homebelly · Post by **Homebelly** » Sat Jan 12, 2008 3:39 am

Jesse wrote:-
-- Get a hobby that lets you sit around for 4 hours while the wort cools (how I got into football).
J

Isn't that what Live on a lap top is for???

adventurepants_ · Post by **adventurepants_** » Sat Jan 12, 2008 3:51 am

how about some Benderbrau?

http://www.asciimation.co.nz/bender/

Tone Deft · Post by **Tone Deft** » Sat Jan 12, 2008 3:55 am

mike holiday wrote:
Tone Deft wrote:this thread is making me thirsty.

good IPA:

better IPA

best IPA

(20%)

thanks, I'll definitely check those out!!

hey beerheads, if you're ever in Atlanta, or more to the point Decatur, you HAVE TO go The Brickhouse, omfg, beer heaven.

http://www.brickstorepub.com/history.html

the main bar has 17 draught and 75 bottled beers. then there's the Belgian Beer Bar upstairs, featuring 8 rotating draughts and over 120 Belgian/Belgian-style bottled beers. that's like 220 beers.

I was out there for a wedding. we hung out there and just asked the bartender to bring us whatever and cheese to go with it, amazing meal. the music is punk, old school good shit, a lot I never heard before, Bauhaus too.

in SF http://www.toronado.com/ is the place, but doesn't have nearly the atmosphere or hardcore beer lust of the Brick Store. www.robotspeak.com is nearby though. or there's http://www.amnesiathebar.com/

udp · Post by **udp** » Sat Jan 12, 2008 4:11 am

mike holiday wrote:i'd like to try the grand rapids beer.. last time i was home i michigan, i could not find an IPA to save my life!! i was very sad. actually pretty much every time im in michigan i can't find a good ipa

have you ever tried the stone ruination ipa? that one is great.. avery from colrado does really good also.. tops the stone, but less available.

for rogue the yougers esp is just ok. but the Brutal Bitter is great. that ipa tastes like grapefruit juice

Let me know when you're coming and we'll tour some Michigan Breweries. The west side of the state has some good ones. The Michigan Brewing Company is about 25 minutes from my house. The make a couple of different IPA's which are quite good. I had an Imperial IPA from there in the fall that knocked my socks off. 10.4% and very smooth. It started citrus like but finished strong.

udp · Post by **udp** » Sun Jan 13, 2008 3:20 am

Well, it's done and in the primary fermenter. The yeast says it will start fermenting in 5-15 hours. is that pretty normal? I'm hoping to wake up tomorrow seeing the airlock bubbling away. I did find an article on maintaining starter yeast. I'll post it here sometime when I'm not fried. The wife's away and I'm in charge if our two little darling girls. "No, daddy's tired of playing with Bitty Baby, go away."

ThrowAway · Post by **ThrowAway** » Sun Jan 13, 2008 3:38 am

generally I like watery tasting beer but when my pallet calls for something different Ive been going this route lately http://www.abita.com/brew/index.html

I absolutely love homemade wine. My friend makes some strong red wine that i usually turn into some sangria of my own recipe. Theres something satisfying I find in making my own liquor that i dont get from cooking or anything else. good luck to the op and everyone else.

forge · Post by **forge** » Sun Jan 13, 2008 3:38 am

udp wrote:Well, it's done and in the primary fermenter. The yeast says it will start fermenting in 5-15 hours. is that pretty normal? I'm hoping to wake up tomorrow seeing the airlock bubbling away. I did find an article on maintaining starter yeast. I'll post it here sometime when I'm not fried. The wife's away and I'm in charge if our two little darling girls. "No, daddy's tired of playing with Bitty Baby, go away."

this is why I'm glad I have a son! I get to have lightsaber fights, make lego and play x-box (although it's surprising how often daddy the miserable bastard declines requests to do all of those things!

)

as for the bubbling - mine has neer bubbled visibly - I have no idea why but it works - another way you can tell if it's fermenting is the brown film that develops around the top - you can see it through the plastic (if it's a plastic fermenter)

selthym · Post by **selthym** » Sun Jan 13, 2008 7:06 am

Only made two brews myself. Only tip I will offer is to be patient and make sure you do not bottle too early. 2 weeks in summer is often enough time but make sure the beer is stable for 2 days befor bottling.

Here is a great forum for home brewing. An Australian focus but I am sure others will get value from it.

http://www.homebrewandbeer.com/forum/

udp · Post by **udp** » Sun Jan 13, 2008 8:12 pm

forge wrote:
udp wrote:Well, it's done and in the primary fermenter. The yeast says it will start fermenting in 5-15 hours. is that pretty normal? I'm hoping to wake up tomorrow seeing the airlock bubbling away. I did find an article on maintaining starter yeast. I'll post it here sometime when I'm not fried. The wife's away and I'm in charge if our two little darling girls. "No, daddy's tired of playing with Bitty Baby, go away."
this is why I'm glad I have a son! I get to have lightsaber fights, make lego and play x-box (although it's surprising how often daddy the miserable bastard declines requests to do all of those things! )

as for the bubbling - mine has neer bubbled visibly - I have no idea why but it works - another way you can tell if it's fermenting is the brown film that develops around the top - you can see it through the plastic (if it's a plastic fermenter)

I wish I would've read this sooner. I couldn't see it bubbling, so I shook the damn thing. I hope I didn't ruin it. I got a real nice head on it. So I think it is fermenting. The question is did the shaking effect the fermenting. Anyone know the answer?

forge · Post by **forge** » Mon Jan 14, 2008 2:58 am

udp wrote:
forge wrote:
udp wrote:Well, it's done and in the primary fermenter. The yeast says it will start fermenting in 5-15 hours. is that pretty normal? I'm hoping to wake up tomorrow seeing the airlock bubbling away. I did find an article on maintaining starter yeast. I'll post it here sometime when I'm not fried. The wife's away and I'm in charge if our two little darling girls. "No, daddy's tired of playing with Bitty Baby, go away."
this is why I'm glad I have a son! I get to have lightsaber fights, make lego and play x-box (although it's surprising how often daddy the miserable bastard declines requests to do all of those things! )

as for the bubbling - mine has neer bubbled visibly - I have no idea why but it works - another way you can tell if it's fermenting is the brown film that develops around the top - you can see it through the plastic (if it's a plastic fermenter)
I wish I would've read this sooner. I couldn't see it bubbling, so I shook the damn thing. I hope I didn't ruin it. I got a real nice head on it. So I think it is fermenting. The question is did the shaking effect the fermenting. Anyone know the answer?

I think you'll be okay

when I first started I was taking it downstairs to ferment and it got pretty shaken up on the way down (you try carrying tht big heavy bastard downstairs without shaking it uP!)