PatMac
Well-Known Member
I started my first batch last night - an Amber Ale! The process went pretty smooth for being the first time I thought. However, I still have some first timer uncertainties.
1) I used Munton's dry yeast, but didn't rehydrate it before putting it in. I thought that this was an additional step that would get slightly better results and wanted to keep things simple the first time around so I just sprinkled it on top of the wort. I'm kicking myself now for not taking the extra time to rehydrate it, but should it be okay?
2) I was very cautious about keeping everything sterilized throughout the process so I'm pretty sure I have a pure batch. But how do you even know if your batch is contaminated with something? What signs should I be on the look out for?
3) It is now sitting/fermenting peacefully on the floor of a closet in my house. It's only been in there for a few hours so there's no activity right now. The thermometer reads right at 65 degrees. If the temperature varies, I would want it to be a slight bit warmer and not cooler, right?
4) What's the best way to get hop and grain particles out of your wort? I don't think I was very successful at this, I should probably just go buy a funnel with a strainer.
Thanks and you have any tips or tricks of the trade please let me know!
1) I used Munton's dry yeast, but didn't rehydrate it before putting it in. I thought that this was an additional step that would get slightly better results and wanted to keep things simple the first time around so I just sprinkled it on top of the wort. I'm kicking myself now for not taking the extra time to rehydrate it, but should it be okay?
2) I was very cautious about keeping everything sterilized throughout the process so I'm pretty sure I have a pure batch. But how do you even know if your batch is contaminated with something? What signs should I be on the look out for?
3) It is now sitting/fermenting peacefully on the floor of a closet in my house. It's only been in there for a few hours so there's no activity right now. The thermometer reads right at 65 degrees. If the temperature varies, I would want it to be a slight bit warmer and not cooler, right?
4) What's the best way to get hop and grain particles out of your wort? I don't think I was very successful at this, I should probably just go buy a funnel with a strainer.
Thanks and you have any tips or tricks of the trade please let me know!