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Old 02-27-2010, 05:57 PM   #21
dukeredhair
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Jan 2010
desert
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Congrats on the first brew. You'll quickly learn that the hardest thing and one of the most important things about brewing is Patience.

 
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Old 02-27-2010, 11:15 PM   #22
Burgs
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Feb 2010
Decatur, IL
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Yeah, I hear you...

I quickly swapped the airlock with a cleaned/sanitized one.. it's still bubbling steady but not making a mess really - I didn't bother with the blowoff tube, and the local lhbs didn't have one anyway...

I did some apfelwein today too... we'll see how that one turns out! I'm not gonna babysit it too much, as i don't plan on touching it for 5-6 months.

 
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Old 03-11-2010, 03:31 AM   #23
Grungir
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Feb 2010
MI
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I just started my first brew this past weekend. Its in the basement and started out at 62 degrees... took just over 24 hours to start bubbling out of the airlock. After 48 there was about 1/2" layer of krausen on top. Its been almost 4 days now and it is nice and thick with lots of activity and the temp is up to 65ish. I dont have the experience to say what is up with yours, just wanted to post that mine started out slowly too
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Old 03-12-2010, 08:08 PM   #24
Burgs
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Feb 2010
Decatur, IL
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I'm actually getting ready to put this in secondary tonight...

My only worry now with the brew is that I may have fermented a little warm. I know I shouldn't have been looking at ambient temp outside the fermenter, but I don't have stick-on thermometer strips (yet, they're in the mail).

F*ck it, though... it's all a learning experience. What I screw up on this brew I'll fix on the next, right?


 
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Old 03-14-2010, 11:34 PM   #25
rjgiddings
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Jan 2010
Seattle
Posts: 29

Burgs, dude. Its going to be fine!
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Old 03-15-2010, 03:10 AM   #26
jturie
 
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Jan 2010
Valley Forge, PA
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Quote:
Originally Posted by Burgs View Post
I'm actually getting ready to put this in secondary tonight...

My only worry now with the brew is that I may have fermented a little warm. I know I shouldn't have been looking at ambient temp outside the fermenter, but I don't have stick-on thermometer strips (yet, they're in the mail).

F*ck it, though... it's all a learning experience. What I screw up on this brew I'll fix on the next, right?
Keep this thread going until you're sucking down bottles--I've had my eye on this kit and I'd like to know how it turned out.

To echo the others, you're gonna be just fine.
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Primary 1: Empty
Primary 2: Empty

Keg 1: Rye IPA
Keg 2: Rye IPA
Keg 3: Chocolate Oatmeal Stout
Keg 4: Empty

On Deck: Lemon Line Hefe, Saison, SNPA Clone

"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." -- Frank Zappa

 
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Old 03-15-2010, 12:21 PM   #27
Burgs
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Feb 2010
Decatur, IL
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jturie, will do!

The move to secondary went smoothly & I got a pretty nice spot set up in the basement for it - nice and dark and cool. The beer looked nice through the tubing & no funky smells, so I'm feelin' confident.

I think I'm gonna make a big investment in a turkey baster so I can quickly sanitize it and grab samples in a few weeks.

Thanks, all!

 
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Old 03-17-2010, 06:32 PM   #28
Burgs
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Feb 2010
Decatur, IL
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Temperature is holding steady at 57 degrees, I'm really gonna try and wait 4 weeks on this & then 3 in the bottle. God, that seems like forever right now.
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Old 04-01-2010, 09:40 PM   #29
Burgs
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Feb 2010
Decatur, IL
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Quote:
Originally Posted by jturie View Post
Keep this thread going until you're sucking down bottles--I've had my eye on this kit and I'd like to know how it turned out.

To echo the others, you're gonna be just fine.
UPDATE:

Just pulled a sample out of secondary to taste it and I think it's gonna turn out really nicely! Smells like beer, looks like beer... tastes like beer!

I'm really excited to taste it bottled, carbed and cold!

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Old 04-01-2010, 10:39 PM   #30
Teromous
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Sep 2009
Virginia Beach, VA
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I have a question about this yeast...I read that it's a Rogue proprietary strain. Is this a genetically engineered yeast or something? I know that a lot of rare yeasts are sought after, such as ones used in original Belgian brews, but is it pretty common for there to be a patent...or whatever you'd use for a yeast strain? It seems a little much considering that yeasts are living things.

 
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