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Old 01-17-2013, 12:49 AM   #1
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Default First brew! NB patersbier

Hello folks,

My girl and I recently decided to give brewing a try, so we bought all the stuff and did our research to hit the ground running. We're using a Patersbier extract kit from northernbrewer, and doing a half batch in a 3 gallon carboy.

I basically cut all the ingredients in half to make 2.5 gallons, but used the entire yeast packet (Wyeast 3787). The boil went well, aside from some confusion on the time required to steep the specialty grains. Using a home made CFC we got the wort down to ~75 degrees going into the fermenter. To bring the level up to 2.5 gallons, I used half tap water and half distilled to cut down some high bicarbonate levels (300ppm).

The yeast packet swelled up pretty well in only a couple hours, and was directly pitched shortly after the fermenter was filled. Shook it up for a few minutes, and set up the blow off.

We finished around 11:30PM Monday night. By 9AM Tuesday it was bubbling pretty well and krausen was forming. By Tuesday evening we had a good 1.5" layer of krausen. This morning (8AM Wednesday) It was evident that the krausen had creeped into the blowoff slightly. This evening, though, the krausen has fallen back down to about a couple inches tall.

Up until this evening there were many bubbles forming in the brew, but now there aren't near as many (visible, anyway). The blowoff tube is still bubbling consistently every second or so, and the brew is still churning and swirling around well. I keep a thermometer in the blowoff jug water assuming the brew should be about the same temperature (too afraid to measure the actual brew and possibly contaminate). It stays a consistent 68 degrees.

I've read a lot of comments saying the 3787 is a high flocculator, and I am concerned that something may have gone wrong with my yeast. Also, patience is something I have never been good at so I may be worried about nothing.


Anyway, heres a pic of the brew right now. You can see the krausen filled the carboy, but has fallen to just above the little dark line. Hopefully it turns out good, all comments/suggestions welcome!!

20130116_184418-1-.jpg  
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Old 01-17-2013, 01:03 AM   #2
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Looks great! I've done this recipe all grain a couple times and I love it. Such a simple recipe but very yummy.
Welcome to the obsession!



Edit: you might want to get a fermometer, they're cheap. You can also tape a probe to the side of the carboy and cover in styrofoam or bubble wrap. The yeast will be kicking off heat so the wort will be warmer than ambient or than your jug of sanitizer.

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Old 01-17-2013, 01:26 AM   #3
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That is one tasy kit. Last time I did a kit that was the one. It got drank up fast.

That yeast is a powerhouse. Plus the beer is low gravity, and you did a half batch.

I'd bet the farm it's already terminal. Still, it wouldn't hurt to leave it a little longer for housecleaning purposes.

Eventually you'll have to get over your fear, and take a sample for terminal gravity. It's good to take note of these things.

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Old 01-17-2013, 01:29 AM   #4
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I will be brewing that same beer probably Monday so I gotta get my starter going saturday I guess. Be patient. Your tastebuds will thank you for it.

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Old 01-17-2013, 01:33 AM   #5
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The timeframe finally clicked in my head. It's still casually chewing some sugars. Really no reason to check gravity until the weekend. Or just do it when you bottle. It's doubtful you have to worry about it not finishing.

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Old 01-17-2013, 01:56 AM   #6
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Don't forget to be patient as this hobby takes a lot of that. I'm new to brewing also but have learned to be patient over the years thankfully. To help with that I waited until my first batch was racked to the secondary, then I started another batch in the primary. Finally I bottled the first batch, and I figure 3 weeks until my first carbonated tasting, as soon as I bottled I decided to brew a third batch. I also set myself up with a keg system, so in short my bottles will be ready for the Super Bowl, and my second batch (4 week kit) will be ready to keg and force carbonating just b4 the Super Bowl as well. This is how I plan to solve the waiting issue, u just have to have one batch brewing all the time. Your beer looks great though!

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Old 01-17-2013, 02:21 AM   #7
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What size is your carboy?

Rick

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Old 01-17-2013, 02:22 AM   #8
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What size is your carboy?

Rick

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Old 01-17-2013, 02:36 AM   #9
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3 gallon

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Old 01-17-2013, 04:04 AM   #10
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Thanks for the comments!

I know I had them written down on my list of supplies and still forgot to order fermometers! Oh well, I'm going by AHS this weekend for some other stuff anyway.

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