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Old 11-27-2012, 11:40 PM   #71
RagingBull
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I learned that patience really does make a better beer.

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Carbonating/Conditioning:Chocolate Porter, Old Devil Nut Brown Ale, Cape Fear Pale Ale Classic American Light1776 Lager
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Old 11-28-2012, 10:08 AM   #72
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I learned that when fermentation stops, don't bottle it. Wait an extra week, then bottle it.

I bottled half of my very first brew after about 10 days, then dry hopped the other half for another week before bottling. Now that I've tried both, the second half is much nicer, and I would like to think it's not just because of the dry hopping. The first half has a slight taste of apples and yeast to it, the second half doesn't.

Also, I learned that even with a simple no-boil hopped LME extract kit, I can make homemade beer that (to me) tastes better than most commercial brews.

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Old 11-29-2012, 12:49 AM   #73
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I will not open the beer too soon.

I will not open the beer too soon.

I will patiently wait the whole time, and I will not open the beer too soon.

This particular lesson I must not forget.

It is absolutely amazing what a difference it makes when I just wait.

Oh boy, what a lesson.

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Old 11-29-2012, 01:43 AM   #74
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posted this in another thread but it seemed fitting here too...

"accidently learned that my ESB is so clear (after only being brewed 3 weeks ago and kegged already) that i could watch tv through it (granted it was upsidedown through the refraction of the glass and beer) but i was able to even read text on the screen though it with smaller crystal clarity"

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Old 11-29-2012, 02:15 AM   #75
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call me crazy but i;ve had beer from can to glass in a week that i thought was drinkable.

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Old 11-29-2012, 03:52 AM   #76
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I learned to cool the wort in the METAL POT w/ a cold bath in the sink and not in the fermenting bucket.

I learned that the above meant the difference between 15 minutes and 6 hours of cooling to the desired 75 degrees

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Old 11-29-2012, 02:47 PM   #77
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Quote:
Originally Posted by fear992 View Post
I learned to cool the wort in the METAL POT w/ a cold bath in the sink and not in the fermenting bucket.

I learned that the above meant the difference between 15 minutes and 6 hours of cooling to the desired 75 degrees
^^^^ That

I had one of those moments a couple batches ago when i learned the value of temperature control, and proper aeration, from the point when the yeast is pitched, through primary.

it's amazing what these small little break-through moments accomplish, isn't it
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Old 11-29-2012, 03:00 PM   #78
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I've learned that using wyeast liquid packets should be used with a blowoff tube.

Woke up to a small mess this morning. I truly did not think this spiced ale would go crazy like my imperial stout did. Lesson learned I'll NEVER use that yeast and NOT use a blowoff tube.

This batch now has a blowoff tube and things are going as planned.

blowoff.jpg  
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Old 11-29-2012, 03:33 PM   #79
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i would suggest a blowoff tube for the first couple days, but also a bigger carboy. from the bottom of that pic it doesnt look like you gave yourself a lot of headspace for the krausen to expand into, it obviously had nowhere else to go but up and out.

always fun cleaning up after the first explosion! haha

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Old 11-29-2012, 03:38 PM   #80
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the blow off tube is our friend.

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