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Old 08-04-2008, 12:40 AM   #1
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Default Fearing Batch #1 is a loser but knowledge gained.

Tasted my first bottle from Batch #1 today and was SLIGHTLY disappointed but not surprised.

When I brewed batch #2 I really wanted to do #1 over. Then batch #3 was better and I had gained SO much more knowledge.

Today I brewed my first mini mash and I have to think it was a perfect brew. Every time I have a brew day I feel I'm smarter then the last brew day.

Batch #1 was burned on the bottom (a lot - thanks to a "tip" from the local homebrew dude). I took way too long to cool down the wort and even read the recipe a little wrong with hops.

2 weeks in the Primary
1 week in the secondary
1 week in bottle

Of course too soon to really tell but . . . .

Beer tasted burned AND distinct diacetyl.

I had always felt batch 1 was a practice to see what I had to learn for future batches so in that it was a success. I was hoping for a miracle but . .

I'll keep tasting a bottle every week to see what's happening.

The one thing I'm coming away with is that I knew what the problems were AND they materialized. Sort of proud in a weird way LOL

Means I'm on the right knowledge track.

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Old 08-04-2008, 01:30 AM   #2
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It's hard to make a first batch without about a dozen errors. My problem was (is) I don't brew enough, so it takes longer to learn. You're going to have a lot of beer on hand soon.

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Old 08-04-2008, 02:15 AM   #3
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Although my first batch is far from being "done"(one week in primary), I've got extreme confidence that it will turn out great. What helped me tremendously was watching a friend brew a batch. And while this forum has been a huge help as well, there's nothing like hands-on experience.

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Old 08-04-2008, 02:27 AM   #4
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Yea - I have done wine but that never meant boiling, cold breaks, hops and a dozen things that I had never done before.

Like pots that are a little too small and so forth. Stoves a little too warm, and just the little things you never even consider like how to pour a 3 gallon pot easily into a siphon.

I KNEW it would be a miracle if #1 came out!

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Old 08-04-2008, 04:12 PM   #5
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Diacetyl is more of a concern with lagers than ales, if you're getting it in your batches, you should probably hold off on bottling a little longer and let the yeast clean up after themselves.

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Old 08-04-2008, 07:27 PM   #6
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Hold off for more then 3 weeks?

Perhaps I miss spoke then. I had a very long Cold Break (212 to 80 in 1/2 hour - 80 to 75 in 2 hours) and I feel dimethyl sulfide continued to be produced . . .mahybe

What do DMS off-flavors taste like or oxidation for that matter - I don't feel the batch was contaminated.

The beer was clear - no chill haze that I could tell.

My cold breaks are now 212-66 in 15 minutes.

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Old 08-05-2008, 01:52 PM   #7
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DMS is cooked corn, oxidation is cardboard... neither of which will taste anything at all like diacetyl.

I would say a 3 week fermentation is pretty much the absolute minimum amount of time. I almost always wait at least 4 weeks before I think about bottling.

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Old 08-05-2008, 02:46 PM   #8
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And don't pour it out for atleast 3-4 months.

I have had a few brews that I thought were the nastiest beer I ever tasted but I put them aside. Pop one a month and see what is going on. One particular brew at about the 4 month mark was needed for a big bbq but I was doubtful it would be ok. Popped one open and it tasted good to me apparently to everyone else as well because the entire 5 gallons I brought were consumed. I had two other brews at the bbq as well and this one was requested 3-1 over them. You just never know how the brew will age out.

Just continue to gather bottles so you can let the brews sit until they reach their prime.

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Old 08-05-2008, 03:54 PM   #9
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3 week fermentation is pretty much the absolute minimum amount of time
Wow - instructions say 1 week and 1 week and drink the next week. Even AHS sais 2 weeks and 3 weeks of bottling - SOMEONE is lieing LOL

I say 3 weeks and drink 4 weeks later.

As for diacetyl - was was rather buttery and thick - thus I thought it was diacetyl.
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Old 08-05-2008, 04:02 PM   #10
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Time is your friend..

+1 Joker

Time wont fix infected batches, or lack of fermentables.. but it can help with over hoping, burnt flavors and a whole plethora of brewing mistakes etc.. Even if the brew is 100% perfect, it will still be "green" or not ready 4 weeks after brewing. Even my Heffe or Witbier that is supposed to be consumed a little green, I wait 6 weeks minimum. 2 weeks primary, 2 weeks secondary, 2 weeks bottle condition. You dont have to wait that long, but if it isnt good let it condition longer..

-DIG

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