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Old 01-09-2007, 03:50 AM   #1
homebrewer_99
 
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Listen up...just short of a million times a day you guys are asking some really basic questions. And, yes, I asked them too when I first started, but my time here today has to do with P-A-T-I-E-N-C-E !-!-!

I know we all get eager to try our brews, but I always tell you guys to wait. Sure, you can sample, but don't drink half of your brew before it's really ready.

One secret I found to having patience for drinking up my brew too early is to brew more! Yes, brew away!!! Buy extra fermenters and just go brew crazy!

With that being said, make sure you have a good recipe to start with. For your own sake don't ever throw any brew away without first consulting with us.

Anyhoo...the real reason I gathered you here is to show you that, with patience, you can make a great tasting extract brew that is as clear as any you buy.

Here are a couple pictures of a brew I did in July 06. The last time I sampled it was in Oct 06. Yes, I am just drinking it now. I'm sure it's been ready for a while now, but I know it won't spoil. But I've been busy soaking up some of my Hefe Weizens.

This beer was NOT filtered and the little dots you see floating in the brew are carbonation bubbles raising to the surface.

Be patient and happy brew year!!


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Old 01-09-2007, 04:22 AM   #2
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Q4T^^^^

Standard rule of thumb
1 week in the primary
2 weeks in tthe secondary
3 in the bottle/keg
-------------------------
6 weeks with some exceptions


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Old 01-09-2007, 04:24 AM   #3
homebrewer_99
 
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I know what you mean, but I don't subscribe to that rule of thumb.

It's OK for some, but not for me.

I will share no beer before it's time...
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Old 01-09-2007, 04:26 AM   #4
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You are the exception.
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Old 01-09-2007, 04:39 AM   #5
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You are so right. I remember my first batch of Kolsch. After 2 weeks in the bottles it was milky and tasted all yeasty. I kept drinking it trying to decide if I screwed up or not and finally I just forgot about it for about 3 months or so. Then I popped one open and found out that it was crisp and clear like the ones in your pictures and tasted like nectar of the gods and then I got this sickening feeling when I realized I had less than a case left. Patience is right. But it's sooooo hard!

 
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Old 01-09-2007, 04:45 AM   #6
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Quote:
Originally Posted by mmditter
You are so right. I remember my first batch of Kolsch. After 2 weeks in the bottles it was milky and tasted all yeasty. I kept drinking it trying to decide if I screwed up or not and finally I just forgot about it for about 3 months or so. Then I popped one open and found out that it was crisp and clear like the ones in your pictures and tasted like nectar of the gods and then I got this sickening feeling when I realized I had less than a case left. Patience is right. But it's sooooo hard!
I go the turtle egg theory : 1000 to start with and at least your are in with a chance of some of them reaching maturity.
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Old 01-09-2007, 05:01 AM   #7
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Quote:
Originally Posted by mmditter
I got this sickening feeling when I realized I had less than a case left. Patience is right. But it's sooooo hard!

Oh yes, I know that feeling. But doing 10 gallon batches let you drink one right away, and then have one that actually ages.

LoL
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Old 01-09-2007, 05:06 AM   #8
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While you're all here, might I ask why the homebrew kits are so popular this year?
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Old 01-09-2007, 05:10 AM   #9
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Quote:
Originally Posted by beer4breakfast
You mean equipment kits?
Seems like they're a popular gift for men this year. Who put them on the list?
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Old 01-09-2007, 07:33 AM   #10
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AND......Your beer is not ruined!!!!!

Leave it be for a while and it'll be fine.

AND!!!!! go buy a hydrometer then you'll know you didn't kill it.


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