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Old 02-06-2010, 05:49 AM   #1
xinunix
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So I am far from being an expert, been doing this for just over 1 year, have about 11 batches under my belt, all extract partial boils. Over the course of my first year I have learned a tremendous amount from the people on this forum so the best piece of advice I can give you if you are new to homebrewing is to read and consume all of the knowledge you can from these boards.

Aside from that I have one other piece of wisdom to share...

Take a 6 pack of every brew you make, set it aside, and leave it alone for at least 8-12 months.

The hardest lesson to learn (though it is by far the most frequently given piece of advice from the gurus on this board) is patience. I can't fault any new brewer for ignoring this advice b/c I know first hand just how hard it is to resist the temptation to taste your latest creation. We seek all kinds of creative ways and reasons to avoid exercising the self control required to let your beer properly age and condition. And to be honest, I am not convinced that abstinence is the best policy. Tasting your beer early can be a very valuable learning experience, especially if you give yourself an opportunity to taste your beer after it has been properly aged and conditioned as a basis for comparison.

Two weeks ago I started chilling a few 6 packs from the first beers I made last year around this time (all of which were good then) and all I can say is WOW, it is absolutely amazing what time does for a homebrew, they are GREAT now! Had I known what I know now after tasting a few of these a year later, I would have set aside at least 12 or 24 from every batch and just brewed more often to make up for the difference.

Do yourself a favor, go ahead and dig into that 4-6 week old beer now but set aside a 6 pack and forget about it. You will thank me for it next year!

So I am raising this glass of my inaugural homebrew one year later to Revvy, Yooper, BierMuncher, Bobby_M, EdWort, yuri_rage, olllllo, and the many others on this forum that taught me the most valuable lesson in homebrewing...Patience.

 
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Old 02-06-2010, 07:47 AM   #2
scrambledegg81
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I can definitely jump on the age-your-brew bandwagon. My worst brew (a heavily-hopped IIPA) came through fermentation way too quick (ran about 80F most of the time), and had massive diacetyl problems. Just finishing one out of the last sixers right now and it's literally a whole different beer.
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Old 02-06-2010, 11:04 AM   #3
Ziggybrew
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Sometimes I break-down and buy commercial beers to drink so I am not tempted to raid the coffers prematurely. I envy those guys who "stumble across" a forgotten case or carboy because they have so many brews in the works. I guess if you are impatient like me; brew more and brew often.

 
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Old 02-06-2010, 11:09 AM   #4
mordantly
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if its good in 4 months, it's usually gone by 5. this saving and savoring stuff is well and good, but label well!

 
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Old 02-06-2010, 11:16 AM   #5
z987k
 
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One caveat to the ageing beer, is well if it's a session beer and you pitched a correct amount of yeast and controlled the fermentation temperature properly, it will be better far sooner... but beginners... scratch that. Home-brewers rarely do.

 
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Old 02-06-2010, 04:34 PM   #6
JimE
 
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Quote:
Originally Posted by z987k View Post
One caveat to the ageing beer, is well if it's a session beer and you pitched a correct amount of yeast and controlled the fermentation temperature properly, it will be better far sooner... but beginners... scratch that. Home-brewers rarely do.
Home-brewers rarely do? Really? We're smarter than that.

 
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Old 02-06-2010, 06:17 PM   #7
z987k
 
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Home-brewers rarely do? Really? We're smarter than that.
I can't tell you how many people I've watched just pitch a single vial of white labs into a 1.090 wort. And then they wonder why all the esters or stuck and slow ferments.

 
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Old 02-06-2010, 08:15 PM   #8
JimE
 
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I can't tell you how many people I've watched just pitch a single vial of white labs into a 1.090 wort. And then they wonder why all the esters or stuck and slow ferments.
Hopefully, each person only does that once! There is so much info on this forum. I sure am glad to be able to research stuff and ask questions. I hope everyone does that...

 
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Old 02-06-2010, 08:36 PM   #9
Beernik
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I had to take some time off from brewing. So everything I've got bottled is between 1 and 3 years old. The only thing I had go stale on me was a hefeweizen.
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Old 02-06-2010, 10:31 PM   #10
Ziggybrew
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Quote:
Originally Posted by z987k View Post
One caveat to the ageing beer, is well if it's a session beer and you pitched a correct amount of yeast and controlled the fermentation temperature properly, it will be better far sooner... but beginners... scratch that. Home-brewers rarely do.
????!!!!! what? Foriegn concept to some home brewers

 
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