Dkjk1105
New Member
Hello All:
Like most NOOB’s who received a brewing kit for Christmas, my first brew came with tons of questions, a few second guesses, and a whole lot of doubt (damn fermentation). I’ve read a lot (thanks HomeBrewTalk), but found nothing on my particular brew process. I’d appreciate any comments if you’ve brewed this way.
Saturday afternoon at 4:00, after assembling everything in my brewing kit (brew pot valve, wort chiller, and fermentation tank valve), dry run for leaks, and then cleaning and sanitation; I attempted my first brew. Probably not the smartest thing as it gets dark by 5 or 6 here in the northeast. I have a propane burner so I was out back and making the final hops add with a flashlight felt dumb. I purchased a Hoppy IPA kit from a local brew store and directions seemed OK until I finished the wort.
The directions indicated starting with 2 gallons of cold water, steep the grain, add the malt and hops, then chill and add to 3 ½ gallons of cold water in the fermenter. This is where the doubt came in. Everything I’ve read says start a whirlpool to bring the solids to the middle and siphon/tap off the liquid wort. I have a 32qt brew pot with a ball valve but after a one hour boil; my wort was basically loose oatmeal. No whirlpool would have worked and my finished wort was just above by valve anyway.
In the dark, my pot went into the snow for a few seconds then into a sink with ice water. With the chiller, I quickly lowered the temp to about 120F knowing that I’m adding this to cold water in my fermenter. I emptied the entire wort through a sanitized strainer into the fermenter. This process took over five minutes and I kept having to pull the hops/coagulated proteins/gunk from the sides of the strainer. When finished, I gave it a good stir and you guessed it, undershot the pitching temp (60F). Back into a heated sink it went, lightly covered with my thermometer in waiting for 65F. At 65F, I pulled it from the sink, stirred it well and added the liquid yeast (sitting at room temp for 3.5 hours). One good stir and after one more ten minutes later, I covered and added the air lock. 30 grueling hours later (at 63-70 degrees), I’ve got the start of bubbles.
Even though I’ve read it a hundred times, I didn’t take an initial SG. After 24 hours, I drew a sample and it read 1.040 (starting was to be 1.050 – 1.052). I’m wondering what I’m going to get come bottling time. By the way, does anyone know what happens when you open liquid yeast (like a slightly shaken soda bottle) then accidentally rub your eye? I do.
Sorry for the long first post.
Thanks,
D
Like most NOOB’s who received a brewing kit for Christmas, my first brew came with tons of questions, a few second guesses, and a whole lot of doubt (damn fermentation). I’ve read a lot (thanks HomeBrewTalk), but found nothing on my particular brew process. I’d appreciate any comments if you’ve brewed this way.
Saturday afternoon at 4:00, after assembling everything in my brewing kit (brew pot valve, wort chiller, and fermentation tank valve), dry run for leaks, and then cleaning and sanitation; I attempted my first brew. Probably not the smartest thing as it gets dark by 5 or 6 here in the northeast. I have a propane burner so I was out back and making the final hops add with a flashlight felt dumb. I purchased a Hoppy IPA kit from a local brew store and directions seemed OK until I finished the wort.
The directions indicated starting with 2 gallons of cold water, steep the grain, add the malt and hops, then chill and add to 3 ½ gallons of cold water in the fermenter. This is where the doubt came in. Everything I’ve read says start a whirlpool to bring the solids to the middle and siphon/tap off the liquid wort. I have a 32qt brew pot with a ball valve but after a one hour boil; my wort was basically loose oatmeal. No whirlpool would have worked and my finished wort was just above by valve anyway.
In the dark, my pot went into the snow for a few seconds then into a sink with ice water. With the chiller, I quickly lowered the temp to about 120F knowing that I’m adding this to cold water in my fermenter. I emptied the entire wort through a sanitized strainer into the fermenter. This process took over five minutes and I kept having to pull the hops/coagulated proteins/gunk from the sides of the strainer. When finished, I gave it a good stir and you guessed it, undershot the pitching temp (60F). Back into a heated sink it went, lightly covered with my thermometer in waiting for 65F. At 65F, I pulled it from the sink, stirred it well and added the liquid yeast (sitting at room temp for 3.5 hours). One good stir and after one more ten minutes later, I covered and added the air lock. 30 grueling hours later (at 63-70 degrees), I’ve got the start of bubbles.
Even though I’ve read it a hundred times, I didn’t take an initial SG. After 24 hours, I drew a sample and it read 1.040 (starting was to be 1.050 – 1.052). I’m wondering what I’m going to get come bottling time. By the way, does anyone know what happens when you open liquid yeast (like a slightly shaken soda bottle) then accidentally rub your eye? I do.
Sorry for the long first post.
Thanks,
D