"A good experiment, for any brewer to do, is to pull a beer out on the 7th day in the bottle and chill it for 2...then taste it...make notes on the tastes and the level of carb. Do it again on the 14th day, the 21st and the 28th...you'll really see the difference. Then leave a bottle stashed away for 6 months...chill that and taste it...and go back and read your notes... You'll learn a heck of a lot about beer doing that."
Today is day 9 in the bottle after 10 days in primary of a True Brew Kit German Style Light. It's really good already. I mean, it tastes like Heineken. I was getting good bubbles in the glass but no real head. I am really green when it comes to home brewing, but from taking in as much as I can from this forum, everyone says time, time, time. I can't wait to see how much better this batch gets.
I am about as inpatient as they come and I just couldn't wait any longer to try. I'm going to try really hard to wait another week and have another. This is my first batch, and I need support in that posters need to remind me not to waste and wait. If you can't tell, I'm excited. I know someone is going to blast me for being inpatient (and thats that I need). I know the point is to enjoy the process of home brewing. I have to keep telling myself it's only been two weeks since I've boiled.
Thanks for reading. Help me out!!!
Mike
Last edited by michael_riccijr; 12-14-2009 at 05:36 PM.
I'm having some trouble getting consistent carbonation in my beers lately. I've recently switched to doing long primaries followed by long secondaries (1-2 months). Common wisdom says there's enough yeast left in the carboy to carbonate the beer. Well, with priming sugar I wasn't getting consistent carbonation (some carbed, some flat) so I switched to muntons tabs. No change.
I'd say maybe 1/3 of my beers come out carbed and the other 2/3 come out flat. And even that seems to depend on the batch.
Should I perhaps be transferring to a bottling bucket before bottling to rouse some of the yeast? Should I be adding a couple grains from a dry packet to each bottle? How do I make it stop??
I am about as inpatient as they come and I just couldn't wait any longer to try. I'm going to try really hard to wait another week and have another. This is my first batch, and I need support in that posters need to remind me not to waste and wait. If you can't tell, I'm excited. I know someone is going to blast me for being inpatient (and thats that I need). I know the point is to enjoy the process of home brewing. I have to keep telling myself it's only been two weeks since I've boiled.
Thanks for reading. Help me out!!!
Mike
I won't blast you for being impatient, we have all been there. I will blast you on spending time being anxious about day 9, day 14, etc. and not mentioning anything about fermenting your next batch yet. It's all about the pipeline!!
(Not really blasting either, just encouraging the obsession)
Get the pipeline filled and producing beer, then waiting is just a matter of trying the next sample. I recommend 5 fermenters going in cascading fashion with a variety of styles and conditioning lengths. Plan it out and you can fix the impatient part. I just started in February, and have found that it took till July, to get it going where I didn't care about the wait. Now I just drink what I want, brew when I bottle and keep the fermenters working.
__________________ Bandit's Paw Brewing
Drinking - Shocktoberfest, EdWort's Haus Pale Ale, EdWort's Oktoberfest Ale, German Alt Dunkel, EdWort's ApfelWein, May The Schwarz Bier With You 2
I'm having some trouble getting consistent carbonation in my beers lately. I've recently switched to doing long primaries followed by long secondaries (1-2 months). Common wisdom says there's enough yeast left in the carboy to carbonate the beer. Well, with priming sugar I wasn't getting consistent carbonation (some carbed, some flat) so I switched to muntons tabs. No change.
I'd say maybe 1/3 of my beers come out carbed and the other 2/3 come out flat. And even that seems to depend on the batch.
Should I perhaps be transferring to a bottling bucket before bottling to rouse some of the yeast? Should I be adding a couple grains from a dry packet to each bottle? How do I make it stop??
I have had this happen on two batches. I attribute it to both batches having Raspberry fruit in it, and not using quality yeast. I use a bottling bucket and siphon from my primary in on top of the boiled, liquid priming sugar, then bottle. All other of my 20 batches have worked perfectly, so I don't think the process is flawed, just the yeast and maybe the fruit. Not an expert though.
__________________ Bandit's Paw Brewing
Drinking - Shocktoberfest, EdWort's Haus Pale Ale, EdWort's Oktoberfest Ale, German Alt Dunkel, EdWort's ApfelWein, May The Schwarz Bier With You 2
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
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