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Old 01-09-2012, 09:23 PM   #1
monkz
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Jan 2012
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It's my first time...brewing that is!

 
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Old 01-09-2012, 09:26 PM   #2
SauceBoss
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Jul 2010
Orlando, FL
Posts: 179

What do you have planned?
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Upcoming - Mint Chocolate Stout, Imperial Milk Stout

 
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Old 01-09-2012, 09:27 PM   #3
funkstrman
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Sep 2011
Idaho
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Nice, you're already hooked I can tell. Welcome to HBT!
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Fermenting- EdWort's Haus Pale Ale
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Future- Old Rasputin Imperial Stout Clone

 
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Old 01-09-2012, 09:28 PM   #4
monkz
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Jan 2012
Posts: 9

An autumn amber ale that I got for Christmas. An extract kit from Midwest.

 
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Old 01-09-2012, 09:53 PM   #5
monkz
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Jan 2012
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An autumn amber ale that I got for Christmas. An extract kit from Midwest.

 
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Old 01-10-2012, 01:31 AM   #6
daksin
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Aug 2011
San Diego, CA
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Sweet. Read all the stickys, and ferment COOL. Low 60's IN THE BEER is best. Mid 60's IN THE BEER is OK. Beer temps can be up to 10F warmer than the room. Have fun and good luck!
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Old 01-10-2012, 01:33 AM   #7
NordeastBrewer77
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Apr 2011
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first off, welcome to the addiction!
second off, that kit makes a nice beer! :rocking:
Quote:
Originally Posted by daksin View Post
Sweet. Read all the stickys, and ferment COOL. Low 60's IN THE BEER is best. Mid 60's IN THE BEER is OK. Beer temps can be up to 10F warmer than the room. Have fun and good luck!
third, ^this^ is really good advice!
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
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Old 01-10-2012, 01:54 PM   #8
monkz
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Jan 2012
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Thanks for the advice! I will be sure to do that. Brewing went really well.

When should I expect some airlock activity? I just put the lid on my primary fermenter last night at about 5pm.

 
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Old 01-10-2012, 04:17 PM   #9
Sixpak
 
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Sep 2011
Mount Holly, NJ
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There are cases where it can take three days. Depends on the temperatures, the yeast itself, the wort, and so much more. That being said, usually within 24-48 hours. But don't even *think* of being concerned until after 72 hours. If you've done a starter, then 4 hours isn't uncommon.
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Old 01-10-2012, 04:25 PM   #10
unionrdr
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I've pitched on batches around 7:30-9pm,& saw bubbling at 3am or so. Def by 6 or 7 am. But I like to re-hydrate dry yeast to decrease lag time.
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