jjayzzone
Well-Known Member
I'm new to brewing. I've brewed three extract batches thus far, and want to move into all grain. I'm from Payson, Utah, and would like to find other brewers in my area to meet up with, learn from, and have a nice beer with.
The first beer I brewed was a weizen, which came out good, except I messed up with the hops. Being a noob, I forgot that one of the two bags of hops were finishing hops. Boiled both of them for the full hour. Everyone who tried the beer thought it tasted great, but I had a problem with the aftertaste. I bottled this batch.
Number two was a bohemian Pilsner. I lagered this for about a month and a half, half the time at about 50 degrees, and the other half at about 38 degrees. It probably could have used some more time, but tasted great on tap. I kegged this one.
The third is in the primary right now. It is a maibock. Man it smells great. After a day at room temperature, it didn't look like it was fermenting....guess what I did. I spun it a bit. That B@stard overflowed for a half hour! I learned that day that just because it doesn't look like it's fermenting, it doesn't mean that it's not. Lost about a beer out of it...not bad. It is now fermenting at 50 degrees. Like I said, smells awesome!
So, two stupid mistakes on my first three batches. Is that so bad? lol.
I'm building a mash tun now. I guess we'll see how badly I can F up an all grain beer, eh?
Jason
The first beer I brewed was a weizen, which came out good, except I messed up with the hops. Being a noob, I forgot that one of the two bags of hops were finishing hops. Boiled both of them for the full hour. Everyone who tried the beer thought it tasted great, but I had a problem with the aftertaste. I bottled this batch.
Number two was a bohemian Pilsner. I lagered this for about a month and a half, half the time at about 50 degrees, and the other half at about 38 degrees. It probably could have used some more time, but tasted great on tap. I kegged this one.
The third is in the primary right now. It is a maibock. Man it smells great. After a day at room temperature, it didn't look like it was fermenting....guess what I did. I spun it a bit. That B@stard overflowed for a half hour! I learned that day that just because it doesn't look like it's fermenting, it doesn't mean that it's not. Lost about a beer out of it...not bad. It is now fermenting at 50 degrees. Like I said, smells awesome!
So, two stupid mistakes on my first three batches. Is that so bad? lol.
I'm building a mash tun now. I guess we'll see how badly I can F up an all grain beer, eh?
Jason