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Old 09-22-2006, 05:31 AM   #1
poorfatjames
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Default Here goes- first brew!

I'm working on a homemade wort chiller right now and sanitizing my equipment. Soon I'll begin boiling waters (like in two hours).

I made my first purchases today. De Falco's was great. Man, I was excited in there, even though I haven't slept for 36 hours. Ah well, maybe tomorrow night.

Total came to $40 in equipment and $25 for the ingredients. I'm going to have fermentation before sunrise, dang nabbit.

James


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Old 09-22-2006, 02:02 PM   #2
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How did it come out?


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Old 09-22-2006, 02:10 PM   #3
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ssnnnooooorrrrreeeeee

He's still asleep
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Old 09-22-2006, 04:55 PM   #4
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Quote:
Originally Posted by Cregar
ssnnnooooorrrrreeeeee

He's still asleep

No I'm not!


We've got KRAUSEN-SIGN!

At 6:15 AM on the last day of summer of the year 2006 James made his first...well, we'll find out in a few weeks what it is. But I know it's going to be alcoholic!

I woke up 15 minutes ago and I have some krausen. Temperature's at about 78 F, so I but the carboy in a bath of cold water. I have to go to work in a few minutes.


I can't leave my baby! Not at these tender early stages of life!

I have some pics, and I doubt anyone can stop me from sharing them. See you guys later, and thanks for the help!

James

edit: Is it normal for the first brew to take 6 hours?
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Old 09-22-2006, 04:57 PM   #5
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Excellent! I assume that, since you are getting some foam action, that you also have airlock action?
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Old 09-22-2006, 05:01 PM   #6
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Quote:
Originally Posted by Truble
Excellent! I assume that, since you are getting some foam action, that you also have airlock action?
Yeah, well, that was kind of an issue due to the equipment I've inherited, but... you'll see. It's sort of an... what do the call it? Open firmentation? But yeah, it's covered.

Which is harder on the ...what is the mixture called at this point? It's no longer wort, is it? Anyway, which is harder, a high temp (like 78 F) or a poorly regulated temp that fluctuates a few degrees (say, 72-76 F)

James
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Old 09-22-2006, 05:03 PM   #7
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Open fermentation right out of the gate! impressive. At this point, you can call it beer. it is wort until you pitch your yeast. Once it starts fermenting, it is beer.
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Even the strongest blade of grass bends in the wind
--------------------------------------------

Primary: Octoberfest
mini 1G Primary: nichts
Secondary #1: #97 Pale Ale
Secondary #2 nichts
Bottled/Conditioning: nichts

Fully ConditionedDrinking: nichts
All Gone!:
Everything

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Old 09-22-2006, 05:04 PM   #8
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I would say keeping it between 72-76 would be better than having a high temp, but I have no experience since I am able to keep fairly stable temps.
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Even the strongest blade of grass bends in the wind
--------------------------------------------

Primary: Octoberfest
mini 1G Primary: nichts
Secondary #1: #97 Pale Ale
Secondary #2 nichts
Bottled/Conditioning: nichts

Fully ConditionedDrinking: nichts
All Gone!:
Everything

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Old 09-22-2006, 06:15 PM   #9
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Now that I'm at work, uh...working...I can reflect on my beer.

Am I getting ahead of myself thinking that I have krausen in just 5 hours? Is it more likely to be just leftover who knows what from the cooking/wort transfer into primary?

All I know is it wasn't there when I fell asleep.

James
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Old 09-22-2006, 06:18 PM   #10
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My beers normally get going within 8 hours, so that sounds fine.


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Even the strongest blade of grass bends in the wind
--------------------------------------------

Primary: Octoberfest
mini 1G Primary: nichts
Secondary #1: #97 Pale Ale
Secondary #2 nichts
Bottled/Conditioning: nichts

Fully ConditionedDrinking: nichts
All Gone!:
Everything

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