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-   -   First Extract Brew (http://www.homebrewtalk.com/f37/first-extract-brew-23603/)

Purebloom 03-02-2007 04:45 PM

First Extract Brew
 
Tomorrow I will begin my first IPA extract brew. It's the LD Carlson Brewer's Best kit. I started this thread to sort of document the process and show the results. I'm very excited, but more than anything hoping that it turns out drinkable. I'm planning on simply following the instructions to a T, and then maybe on later batches experimenting a bit... and if I'm any good doing some all grain/partial mash brewing.

However, before I begin I'd like any last words of advice in aiding me on my first batch. Also, I don't have the kit in front of me (and the instructions I have don't say), but is there something I need to do with the yeast to "activate" it?

I'll be posting more later, including pictures. Wish me luck and thanks for the comments and advice in advance!

Blender 03-02-2007 05:18 PM

What type of yeast do you have? If it is Wyeast then there is a smack pak that needs to br broken roughly 12 hours or so before use. If it is dry then not to worry as it just needs to be re-hydrated prior to adding to the wort.

TheJadedDog 03-02-2007 05:43 PM

Good luck on your first brew. My only advice is to RDWHAHB. When I started out I worried about every little thing. Now I brew it, pour it in the fermenter, and forget about it.

Evan! 03-02-2007 06:27 PM

Quote:

Originally Posted by Purebloom
Tomorrow I will begin my first IPA extract brew. It's the LD Carlson Brewer's Best kit. I started this thread to sort of document the process and show the results. I'm very excited, but more than anything hoping that it turns out drinkable. I'm planning on simply following the instructions to a T, and then maybe on later batches experimenting a bit... and if I'm any good doing some all grain/partial mash brewing.

However, before I begin I'd like any last words of advice in aiding me on my first batch. Also, I don't have the kit in front of me (and the instructions I have don't say), but is there something I need to do with the yeast to "activate" it?

I'll be posting more later, including pictures. Wish me luck and thanks for the comments and advice in advance!

I would suggest a large starter if you're using liquid yeast.

Ol' Grog 03-02-2007 07:20 PM

If it's the brewers best kit, then it will be Nottinghams dry yeast. I'd recommend from doing many of these, to re-hydrate the yeast for about 15 minutes prior to pitching. Simply boil 4 ounces of water, cover it and let it sit to about room temperature. Add yeast and wait about 15 minutes, then pitch. Make sure your wort and yeast are about the same temperature. I'd recommend cooling the 2.5 gallons, then use cool room temperature water to make up to 5 gallons. Get an active dump going as it will add O2 to the wort or you can use a spoon and agitate the be-jesus out of it, then pitch. Should have active fermentation going on within 6 hours. Then wait, and wait some more, and wait, and wait......

Purebloom 03-02-2007 07:41 PM

It is the Nottinghams dry yeast. Thank you for the rehydration recommendation. I've read a little bit here and there that that is a good idea.

Thanks everyone for your comments, suggestions, advice.

Also, with this batch I think I'll be using a secondary.... I have one, so I mine as well. I'll do the intial fermenting in the food grade bucket, and then transfer it to the carboy for stage two.

I can't wait to get started!

ill.literate 03-02-2007 08:10 PM

RDWHAHB!

It's harder to screw up than you think.

And rehydrating would be a great idea, though we pitched our dry yeast straight onto the wort of our first beer and had no problems.

Have fun!

Hercules Rockefeller 03-02-2007 10:02 PM

I use that kit as a base for my IPA's all the time, only I've started adding to the hops and grains, etc. the only suggestion I would have is consider dryhopping an ounce of cascade hops. other than that you're right on track.

brewmebaby 03-03-2007 03:18 AM

good luck, sanitize, sanitize, sanitize

JacktheKnife 03-03-2007 11:58 AM

Purebloom,

Don't worry about hydrating your yeast,
just throw it in the carbouy with your 'wort' and shake it 5 minutes!
A milk crate is great way to do so.
Go out and steal yourself a few crates from behind the convenience store.
They hold 25 -12 ounce bottles perfectly.
Or 16 -22 ouncers, a 5 gallon carbouy or a 7.5 gallon carbouy,
so well you won't know how you got along without one.
Still ... rest the thing on a towel!
If you ever break a full, glass carbouy in your kitchen floor in the middle of the night, then you will know why.

But as the 'greatmaster' says:
Don't worry... have a homebrew

jacksknifeshop.tripod.com


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