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DeRoux's Broux · 01-27-2006, 03:58 AM

floyd, here is a set of instructions for your 1st brew from my local HBS web page. see ifit helps any.

http://www.defalcos.com/firstbatchofbeer.htm

**Catfish** · 01-27-2006, 10:50 AM

I don't think you will want to boil that fishtank thermo. Find a restaurant supply shop and you can get a decent thermometer for a couple bucks.

todd_k · 01-27-2006, 01:56 PM

thank you for the link.

A few more questions before I start tonight. Can I use an oral thermometer or a meat thermometer instead of going out and buying a new one? Off the top of my head I can't remember how low or how high the temp's go on these types of thermometers.
Can I use the plastic fermenter bucket to sanitize my equipment in or should I use a rubbermaid bin or the bath tub? MBC sent me some kind of santizer powder so I won't be using bleach.
It seems like the different books and recipes I read differ in what to use as the primary fermenter. Should I use the plastic bucket or the glass carboy as the primary fermenter?
The yeast I have is already liquid so can I just dump it in straight from the fridge?

Darth Konvel · 01-27-2006, 02:28 PM

A no on the oral thermometer (I've never seen one that can reach 170F), and a maybe on the meat thermometer. You need to measure temps around 140 - 180F or so.

cgravier · 01-27-2006, 02:35 PM

you can get a 'candy' thermometer for 4 bucks at walmart...

Truble · 01-27-2006, 02:49 PM

I got my candy thermometer for 5 bucks at Stop and Shop. I found it to be accurate within +-4*F, or 2 hash marks, so it works fine for me. I also use a regular meat thermometer for lower temps, since it goes down to 80*F, which my candy doesn't. the tape thermometer is for your fermenter bucket, as others have stated.

**Catfish** · 01-27-2006, 02:51 PM

And you really should do a starter on the yeast... I realize it is too late, but at least warm it up slowly before you toss it into your pre-beer mass.
At least:
After you add your malt extract to your water take, after it goes through hot break, take a ladle full and put it in a bowl, cover it, cool it, add the yeast to this for 30-40 minutes, or until your wort is cool enough to pitch into.

todd_k · 01-27-2006, 05:12 PM

Quote:

Originally Posted by catfish

And you really should do a starter on the yeast... I realize it is too late, but at least warm it up slowly before you toss it into your pre-beer mass.
At least:
After you add your malt extract to your water take, after it goes through hot break, take a ladle full and put it in a bowl, cover it, cool it, add the yeast to this for 30-40 minutes, or until your wort is cool enough to pitch into.

Why is it too late? I plan on starting tonight when I get home from work.
If I take out the yeast and bring it up to room temp before I start shouldn't I be ok to mix that with the ladle full of wort? Will the temp of the water that I add to the fermenter before adding in the wort effect the yeast?

barleypopmaker · 01-27-2006, 05:31 PM

From my understanding, those fishtank style of thermometers are to be stuck on the outside of your carboy to help monitor fermentation temps.

Truble · 01-27-2006, 05:45 PM

Quote:

Originally Posted by HurricaneFloyd

Why is it too late? I plan on starting tonight when I get home from work.
If I take out the yeast and bring it up to room temp before I start shouldn't I be ok to mix that with the ladle full of wort? Will the temp of the water that I add to the fermenter before adding in the wort effect the yeast?

A true starter should go for a couple days, is what I think he meant. basically, it is a mini batch of brew w/o any hops or other additives-just malt water and yeast. The process that he listed is instead of making the starter, since you plan on brewing tonight. It is similiar to the process that I follow every time I brew, except I use dried yeast. You might be even better served by boiling up some water and DME first thing, getting it cooled (below 80*F), and then adding your yeast, and letting it set through the whole brew process.