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Old 06-09-2011, 02:08 PM   #1
boomtown25
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Dec 2010
Biloxi, Mississippi
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T-MINUS 8 HOURS AND 26 MINUTES!!!! (not going to be a very productive day at work today!)



 
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Old 06-09-2011, 02:21 PM   #2
kapbrew13
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Mar 2011
somerset, NJ
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Sanitze sanitize. Have all your equipment ready. Its easy and gets easier as you do more. Have fun and good luck.



 
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Old 06-09-2011, 02:28 PM   #3
unionrdr
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Feb 2011
Sheffield, Ohio
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Ground control to Major Tom...commencing count-down, engines on. We have ignition,& may God's love be with you...
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Old 06-09-2011, 02:31 PM   #4
boomtown25
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Dec 2010
Biloxi, Mississippi
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I already cleaned and have everytyhing laid out. I have my 7.5 gallon brew pot. I have my additional water frozen in sanitized sealed containers to add to the wort for a cold break, and I am going to begin sanitzing everything else when I begin the boil. I am picking up some Anchor Steam beer for the boil to drink and gonna put on some Pink Floyd for the journey. I've watched so many damn videos on You Tube, I feel like a pro already. I'm ready!!!

 
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Old 06-09-2011, 02:48 PM   #5
kapbrew13
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Mar 2011
somerset, NJ
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Don't forget the little things. Scissors, thermometer, airlock pieces, big spoon, where you placed the thermometer, etc.

 
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Old 06-09-2011, 03:24 PM   #6
boomtown25
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Dec 2010
Biloxi, Mississippi
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All in the bucket waiting for sanitation. Call me a dork, but I slapped my yeast pack last night (doing good this morning) and I went through a dry run as if I was rehearsing a dance. Using all Spring water, I have a fermenting room with no windows that no one goes in and a brew belt to warm it up (I keep the house at 68 degrees). I have done several batches of wine before so I can fight the urge to peek under the lid at the fermentation. I plan to do 3 weeks in the fermenter and then 2-3 weeks in the bottles (which I have already, I just need to get the labels off and clean and sanitize- I will do that next week).

 
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Old 06-09-2011, 03:30 PM   #7
TopherM
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Mar 2011
St. Petersburg, FL
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What style beer are you making?? You probably don't want to use the brew belt. 68 is an almost ideal room temp for fermenting for most yeast! I wish I could ferment at a room temp of 68 down here in FL! The brew belt is meant for peeps in the great white north who have 40 degree brew closets in the winter.

Keep it at 68 and forget the brew belt until winter, your beer will have less off flavors with a good, controlled ferment at 68 instead of a violent, fast, hot ferment at 75!

Best of luck on your first brew!
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Old 06-09-2011, 03:32 PM   #8
beerkrump
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Mar 2009
Triune, TN
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What are you brewing?

EDIT: Too slow...

Reason: Too slow...

 
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Old 06-09-2011, 03:36 PM   #9
boomtown25
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Dec 2010
Biloxi, Mississippi
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Caribou Slobber from Northern Brewer. I think next, I might try a Heff and try to customize it with additives. I have three glass carboys and a bucket fermentor (from making wine) so I can get a few batches going at a time. Thanks for the tip about not using the brew belt.

 
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Old 06-09-2011, 03:38 PM   #10
HoboBrewery
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Feb 2011
Mt Vernon, NY
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i always slap it the night before (insert funny 'that's what she said' comment here). are you doing 2 stage fermentation or 1 stage (ie are you transferring after a week or two into a carboy, or are you keeping it in 1 bucket until bottling)? i'd recommend you do a single stage fermentation unless you're doing something crazy like dryhopping or making a lager. i find it makes a better beer and saves you time and lessens your risk of contamination.

gotta have the pink floyd in the background and a beer in the hand. just don't get lost and boil over because you're stuck in a flashback.

edit: been there, done that.



 
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