400d

Recipes 

Hi there to all of you!

I am a complete begginer and at this point I'm reading alot and collecting equipment.

I want to start with all grain, so no extract brewing at all.

I wanted to make this thread where all of you expirienced home brewers could write your begginer's mistakes.

So, please write all those things that could be a problem for me, or situations that could drive me crazy.

Thank you!

BargainFittings

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My hydrometer was reading 6 points low and I kept wondering why my beers got me drunk so quickly.

Measurement of volumes, temps and time are important. Lack of notes prevented me from fixing some early errors.

__________________
Wayne


Weldless kettle and keg fittings - Always Flat $5.00 shipping to USA 50 States!

BargainFittings.com

Vuarra

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I tried inventing new recipes *way* too early. My first batch that was not a pre-hopped can turned out way too dry and way too hoppy.

At least a brewer can drink his/her mistakes.

__________________
If you are not growing your own 6th generation barley and hops, you're not *really* homebrewing.
/Sarcasm

Fermenting: Nothing (No time)

Conditioning: Nothing

Drinking: Lager Prototype

broadbill

Recipes 

1. Continue to read, collect equipment, search out for an super-simple recipe for your first time trying all-grain (BM Centennial Blonde, Ed Haus Pale Ale...both recipes found here). Leave the high-gravity beers, and the recipes with the complicated hop additions to later brews.

2. Sit down at your computer, and type out from start to finish how you plan to carry out your all grain brew. As Wayne (Bargain Fittings) mentioned, be sure to include every temperature, volume, and time. Describe what equipment you plan to use. Leave no detail out.

3. Post this procedure in the AG section and see what people have to say about it.

4. Incorporated the changes to your procedure, review your revised procedure, give yourself a full day to do it, take your time and go to town!

Good luck!

PS...note that none of us actually answered your questions! Its impossible to predict what your mistakes will be and its impossible to give you tell you how to best go about brewing since everyone's system is different. Sorry about that, but it will be easier to help you out when you have a better idea what your system will be and what you plan to do.

COLObrewer

Recipes 

All or nothing could be a problem for you, All or nothing could drive you crazy
If you stay on this forum long enough threads like this will drive you crazy. Most people on here will take the time to help you when/if you have a specific question.
So post away when you have one

400d

Recipes 

ok, but I just wanted to know what were the most common mistakes of you guys at the beggining....

I wanted your expiriences

MikeG

Recipes 

Of all I read the one that that seems to have not clicked with me is how important fermentation temps are. As I've ironed out my process in the last 18 months I have not spent enough attention to that detail. My basement is around 70F/21C in the summer, too hot IMO (prefer 65F/18C) but my attitude has been "it is what it is".

I'm now using a swamp cooler and it's 'works' but the temps aren't as steady as I'd like them and I plan on converting a dorm room fridge to help me in this.

COLObrewer

Recipes 

The biggest problem I have had was trying to make a corn stalk beer about two years ago, it is still undrinkeable to this day, makes good brat sauce though.

I burned myself with hot water from the chiller once.

Sorry I'm such an A$$, but there are about a million different opinions, mistakes (Most of which you can read about on here by doing a search) and experiences. Brew on my friend

Oh yeah, and RDWHAHB.

twistedbrew

Recipes 

I'm with mike on the temps thing.. if you live in an area where temps can change dramatically, i.e; cold overnight and hot during the day.. where you store your mix while you are fermenting is very important.. it shouldnt get too warm! - So look at cooling solutions or make sure you are brewing in a stable tempararture.

Also.. make sure your work area is clean and hygenic.. so many people might set thier brew up in an old dirty garage which can cause infections and bacteria.. so make sure you are working with clean supplies and equipment.

mmc1

Recipes 

Some of the best advice I got when I started was to take your time and don't rush things.

Take your time on every step. Brew day, bottling and most important aging,let your beer sit as long as it should.

Rushing leads to mistakes.