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**unionrdr** · 01-07-2013, 06:01 PM

At 30 minuts,you'll get a little bittering,but not much. 60,20,& 5 would've been better.

**dfc** · 01-08-2013, 08:27 AM

Quote:

Originally Posted by kennyg

Thanks to all the contributors. This site has been invaluable in planning my first brew.

Regarding primary vs secondary fermenters, I was planning to use the bucket with lock for primary (10 days or so I think) and then transfer to the glass carboy with lock for secondary. Is there any disadvantage to this? Also, I read a lot of people saying they just shook their carboy before pitching for aeration. Can I shake up my wort in the bucket in the same manner?

btw, I'm going to be brewing from an extract kit using some specialty grains and dry yeast. Thanks in advance!

Check the beginner extract brewing link in my sig. There's a quick and easy method of aerating that I use and it may be helpful to you.

Lordthadicus · 01-09-2013, 06:29 PM

Obviously new here and I had no idea you had to let your yeast soak for 15 minutes so I just pitched my yeast, that's a crappy term IMHO because you can pitch it when it's wet, but anyway is my beer going to be sh!t now because of this? It's my first batch rather hope it will be ok.

**unionrdr** · 01-09-2013, 07:08 PM

Pitching the yeast dry wil just have more lag time before visual fermentation begins. Rehydrating it gets them ready for the reproductive phase more quickly. They reproduce in suficient quantities for visual fermentation. That's the lag time referred to.

Lordthadicus · 01-10-2013, 12:03 PM

Awesome thank you was a little worried. My brew was percolating nicely the next day, I got to bottle last night. Had about 3/4 of a bottle I had to drink, other then flat a warm it was amazing. I can't wait for it to mature in the bottle. I can tell it's going to be an amazing beer.

RagingBull · 01-10-2013, 02:28 PM

Quote:

Originally Posted by Lordthadicus

Obviously new here and I had no idea you had to let your yeast soak for 15 minutes so I just pitched my yeast, that's a crappy term IMHO because you can pitch it when it's wet, but anyway is my beer going to be sh!t now because of this? It's my first batch rather hope it will be ok.

You will be ok, I've even forgot to stir the wort to aerate a few times and pitched the yeast and it still came out fine. Maybe a little slow to start but one thing I've learned about yeast is for the most part if it's healthy it's hungrya and if it's hungry it will find food and doesn't need much supervision.

kingofmalkier · 01-11-2013, 02:29 PM

Quote:

Originally Posted by Lordthadicus

Obviously new here and I had no idea you had to let your yeast soak for 15 minutes so I just pitched my yeast, that's a crappy term IMHO because you can pitch it when it's wet, but anyway is my beer going to be sh!t now because of this? It's my first batch rather hope it will be ok.

You can also use the word "barm" if you want.

It's real!

Lordthadicus · 01-11-2013, 02:33 PM

Ha ha barm. I think it might turn people off to trying my beer if they find out I used scum in my beer. But then they will drink less, more for me....ok love that word thx.

CarnieBrew · 01-21-2013, 08:18 AM

Couldn't this sticky be updated to discuss, and encourage, late extract addition? I think point 4 is a little confusing.

4. Bring the water to a boil. Remove the boiling water from the stove, to avoid a boilover. Mix the malt extract into boiling water slowly and mix well (if you don't mix well you can get scorching of the extracts). Put back on heat and boil for the designated time (usually 60 minutes), watch closely to avoid a boilover so as to avoid a sticky mess. Also at this time add the bittering hops at the start of the boil w/ the malt(s).

Could be:

4. Bring the water to a boil. Once boiling turn off the heat. Add enough malt extract to bring your boil gravity up to 1.040 (4oz DME or 4.5oz LME per quart of water). Mix very well (if you don't you can get scorching of the extracts). Put heat back on and bring back to the boil. Once the boil begins add the bittering hops, and start your boil timer (usually 60 minutes).

SwampApe · 01-23-2013, 11:14 PM

I need a recipe that incorporates the use of pine, cinnamon, clove, and an excessive amount of hops.