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Old 03-17-2012, 03:13 PM   #1
Milkdud76
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Default A Newbie and The WAITING

Being a newbie, I find the hardest part of brewin is the waiting. The day after I brew I find myself checking on the beer more often than I probably should. I've brewed 4 batches of beer and found myself either; 1. Transferring from primary to secondary to soon, or 2. Bottling to soon. Should I brew MORE so something is always going on? How much brew on hand is too much? Is this turning into an addiction? Good or Bad?

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Old 03-17-2012, 03:22 PM   #2
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Never too much. Beer takes time let it have all it wants. Don't mess that Chimay up.

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On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
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Old 03-17-2012, 03:25 PM   #3
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Relax, don't worry, have a homebrew

Be sure to give all stages plenty of time. If you want to establish a pipeline and have more things going at once, and have the funds, you can always grab a second fermenter, and start another brew while the first one is finishing up fermentation.

I just try to remind myself that the beer will taste better as long as I give it time. I pick myself up some "filler" beer between batches to tie me over.

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Old 03-17-2012, 03:25 PM   #4
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Waiting is hard for sure, but most people will tell you just leave it alone, make sure the yeasties are doing their thing but leave them be.....I usually let it sit an extra day or two after

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Old 03-17-2012, 03:30 PM   #5
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5 weeks in primary, then straight to keg has been working out great for me.

Hang in there,

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Old 03-17-2012, 03:31 PM   #6
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I started last July. I now have two 6 gallon Better Bottles, an Ale Pail, a 5 gallon Better Bottle and several 5 gallon buckets. I have had 4 beers fermenting at one time. I now have the choice of 7 brews + 2 bottle conditioning and another 2 in primary.

Never too much.

Let them alone. Allow the yeast to make the beer. You will appreciate the difference over beers that are rushed.

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Old 03-17-2012, 03:31 PM   #7
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Quote:
Originally Posted by PricePeeler View Post
5 weeks in primary, then straight to keg has been working out great for me.

Hang in there,
So no IIPA yet?
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
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Old 03-17-2012, 03:36 PM   #8
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I know what you mean. Kegging made the biggest difference for me. Rather than leaving beer in the bottle for 3+ weeks you can carb and de-gas a beer in about a week. I recently started brewing again after a big move and didn't buy any brewing gear until my kegerator was built.

And then, of course, you need to brew more.....

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Old 03-17-2012, 03:41 PM   #9
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You did figure out the most difficult thing about brewing....patience.

I have 4 fermenters and a another carboy that I dedicate to Belgians thay really take even more time. If I brew once a week I can let my brews sit for 4 weeks in the primary and I can also build up a big pipeline that makes waiting easier.

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Old 03-17-2012, 03:47 PM   #10
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Learning patience has been the biggest challenge for me too. Try hitting up a store that sells "pick your six" craft brews, explore some different styles and build the empty bottle collection.

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