Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > First Brew - So far So Good?!? Maybe?

Reply
 
LinkBack Thread Tools
Old 11-14-2012, 01:07 AM   #1
BrewMark-SantaBarbara
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Santa Barbara, California
Posts: 9
Default First Brew - So far So Good?!? Maybe?

Well, I got through the initial steps of getting the partial mash into the fermenter and through all its steps. Although I neglected to take an Original Gravity. However I did do a 6 Gallon Boil and ended up with just over 5 gallons after my boil was done. (Had read somewhere to start a little higher to yield better flavor if you could).

So I'm gonna guess I should be fine, but wont be able to figure out what the alcohol % is now cause I wont have starting numbers?

Also it was hovering around 70-72 degrees F during day hours, I live in Santa Barbara, so we have little to no insulation here and night time can get cold in the house (probably around 55). To help the situation I wrapped a couple towel's around the outside of the fermentation bucket, its keeping it around 75 during the day and I'll check to see where it drops down to at night, but I've got some good bubbling going on. Maybe one gulp every 1.5 - 2.5 seconds. Really hopeful this goes well, I want to get this thing bottled so I can try another batch this weekend, constant supply and a ton of practice is the goal.

Me and the brazilian wife planning on moving to brazil and opening a brew pub there. I need to figure out some good brews that are light and tasty while being FREEZING cold as is the custom there.

__________________
BrewMark-SantaBarbara is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 01:20 AM   #2
revco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Missoula, Montana
Posts: 225
Liked 24 Times on 19 Posts
Likes Given: 1

Default

You'll probably want to look into a swamp cooler to keep that beer cool in those conditions. You want to try to be in the 62-66 degree range or you can get some off flavors from the beer. It can be quite a bit warmer inside the fermenter, so keep that in mind.

You won't be able to figure out the ABV, but there are ways to calculate it roughly with just the ingredients. It's not super important to know as a homebrewer, but can be helpful when deciding what to serve company when they need to drive home!

Good luck with the dream!

__________________
revco is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 01:35 AM   #3
doomXsaloon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: gardiner, ny
Posts: 79
Liked 1 Times on 1 Posts
Likes Given: 34

Default

Quote:
Originally Posted by BrewMark-SantaBarbara View Post
Well, I got through the initial steps of getting the partial mash into the fermenter and through all its steps. Although I neglected to take an Original Gravity. However I did do a 6 Gallon Boil and ended up with just over 5 gallons after my boil was done. (Had read somewhere to start a little higher to yield better flavor if you could).

So I'm gonna guess I should be fine, but wont be able to figure out what the alcohol % is now cause I wont have starting numbers?

Also it was hovering around 70-72 degrees F during day hours, I live in Santa Barbara, so we have little to no insulation here and night time can get cold in the house (probably around 55). To help the situation I wrapped a couple towel's around the outside of the fermentation bucket, its keeping it around 75 during the day and I'll check to see where it drops down to at night, but I've got some good bubbling going on. Maybe one gulp every 1.5 - 2.5 seconds. Really hopeful this goes well, I want to get this thing bottled so I can try another batch this weekend, constant supply and a ton of practice is the goal.

Me and the brazilian wife planning on moving to brazil and opening a brew pub there. I need to figure out some good brews that are light and tasty while being FREEZING cold as is the custom there.
You started with 6 gallons and did a full 60 min boil and ended up with over 5 gal!!?? You lost less than a gal to evaporation!? That's crazy. Here in Northeast, I start with 7 to hopefully get 5!
__________________
doomXsaloon is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 01:37 AM   #4
doomXsaloon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: gardiner, ny
Posts: 79
Liked 1 Times on 1 Posts
Likes Given: 34

Default

Quote:
Originally Posted by revco View Post
You'll probably want to look into a swamp cooler to keep that beer cool in those conditions. You want to try to be in the 62-66 degree range or you can get some off flavors from the beer. It can be quite a bit warmer inside the fermenter, so keep that in mind.

You won't be able to figure out the ABV, but there are ways to calculate it roughly with just the ingredients. It's not super important to know as a homebrewer, but can be helpful when deciding what to serve company when they need to drive home!

Good luck with the dream!
Depending on the style, I thought some styles/yeasts do well at 65-70 degree range??
__________________
doomXsaloon is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 01:46 AM   #5
Hogarthe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Bluff City, TN
Posts: 183
Liked 20 Times on 14 Posts

Default

Quote:
Originally Posted by doomXsaloon View Post
Depending on the style, I thought some styles/yeasts do well at 65-70 degree range??
some yeasts can do 70, maybe a bit more, but with the towels the OP said he put around the fermenter, he said it was about 75. That is probably too high for any yeast to ferment with out some weird flavors. White Labs Aussie ale yeast is supposed to handle high temps well, that's about the only one I can think of that might be able to do 75 without too much off flavors.
__________________
Hogarthe is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 02:30 PM   #6
BrewMark-SantaBarbara
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Santa Barbara, California
Posts: 9
Default

crap, ya think 12 hours around 73 - 75 will ruin the brew? I'll get the temp down below 70 for sure now for the remainder of fermentation.

__________________
BrewMark-SantaBarbara is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 02:40 PM   #7
GASoline71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GASoline71's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Oak Harbor (Whidbey Island), WA
Posts: 608
Liked 70 Times on 59 Posts
Likes Given: 40

Default

There is an off chance for an off flavor. But for now... get it cooled down for the rest of the fermentation and see how it turns out.

Gary

__________________
GREEN TRUCK BREWING CO.

"Brewed Fresh from the North End of Puget Sound"
GASoline71 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Good Red for first brew mud390 Beginners Beer Brewing Forum 4 03-01-2010 10:40 PM
Good Eats Good Brew (Modified) lucasszy Recipes/Ingredients 7 09-21-2008 07:39 PM
A good brew day zac All Grain & Partial Mash Brewing 2 01-27-2008 12:54 AM
What is a good first brew? kaotic Beginners Beer Brewing Forum 12 08-05-2007 03:59 AM
It was a good brew day. Ryanh1801 All Grain & Partial Mash Brewing 3 06-22-2007 10:33 PM