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Old 03-10-2007, 09:22 PM   #1
tomek322
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Default 1st batch brewed...

I just closed the lid on my primary fermentor, Elbro Nerkte Brown Ale. Looks very dark. I'm really anxious to see it start to ferment, just to put my hearts at ease. Anyone else have doubt with their first brew? Currently I have the primary in my apartment, is there any concern of odor? Should I move it to the basement ASAP?

Excited and nervous...

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Old 03-10-2007, 09:39 PM   #2
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I brew in an apartment too and have noticed no odor during fermentation (although the whole place smells like a brewery on brew day).

I was also really anxious and paranoid during my first brew so my biggest advice to you is RELAX; no matter what, it will be beer. Don't worry if fermentation doesn't start and stop exactly when the guidelines say they will, every batch does its own thing.

Just sit back, finish off your commercial beer and wait, in 6 weeks, you'll have beer.

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Old 03-10-2007, 09:56 PM   #3
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Paranoia still gets me with every brew. But really just try to relax and have a brew.

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Old 03-11-2007, 04:46 PM   #4
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We got fermatation...

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Old 03-11-2007, 08:54 PM   #5
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Quote:
Originally Posted by tomek322
We got fermatation...
Break out the cigars.

Now, get crackin on your next batch.
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Old 03-12-2007, 12:25 PM   #6
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So it was fermenting for about a day... now all bubbling had subsided. Is this cause for concern... Do I need to add yeast?

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Old 03-12-2007, 01:00 PM   #7
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Did you measure your gravity beforehand? Would help, but if you didn't you should still measure it now, see how low it is.

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Old 03-12-2007, 01:10 PM   #8
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One more thing, no readings of gravity... Figured with my first beer it would be just one more thing I worry about... I popped the lid off the fermentor. There was about 1/4 inch of green stuff stuck to the under side of the lid. The top of the beer had nothing on it, no foam, it was just clear.

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Old 03-12-2007, 01:16 PM   #9
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1. They always look dark in the fermenter: the light has 5 gallons of beer to try to get through, rather than a few ounces when you pour it in a glass.

2. The question of whether to move it to the basement depends entirely on temperature. In the best of all possible worlds, your fermenting beer would be at a constant temp of about 65-67°F. If the basement is closer to those conditions, then that's the best place.

3. Very fast ferments are typical of some yeast strains (and especially at higher temps). What yeast did you use?

4. Relax. Some people share your attitude about hydrometers. For a beginner, I think they can cause less worry, since you can check and be sure that your beer really is fermented before bottling. But to each his own.

Welcome to the best hobby ever.

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Old 03-12-2007, 01:22 PM   #10
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I used two packs of Muntons standard yeast.

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