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Old 09-25-2012, 04:50 AM   #11
Apr 2012
Seattle, WA
Posts: 453
Liked 35 Times on 26 Posts

Originally Posted by outrunu View Post
It's my first brew, of course I'm gonna micro manage this SOB....
I did the same. I'm sure nearly everyone on here did. After awhile you'll find areas where there is room for you to not be 100% by the book. Then it gets double fun because you start developing your own wacky style.

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Old 09-25-2012, 05:03 AM   #12
Jan 2012
Canton, ME
Posts: 558
Liked 30 Times on 27 Posts

Originally Posted by Stauffbier View Post
It would probably still be ok post fermentation.
Agreed! I wasn't trying to encourage worrying, just thinking aloud

I set my kombucha on the counter for 30 minutes and there's 10 fruit flies trying to crawl through the cheesecloth... Along with 3 or 4 floating dead ones in every airlock on every brew I do this time of year.

No infections yet though
Originally Posted by petey_c View Post
"Lets say your local bar pours an American pint where 15% of the beer is missing due to headspace. Every 6.66 beers you drink you 'll have been missing 1 entire beer". 6.66 beers!. I wonder who's really responsible for the missing beers... I don't know, maybe Satan??!

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Old 09-25-2012, 05:33 AM   #13
Oct 2011
Marysville, WA
Posts: 607
Liked 34 Times on 29 Posts

The best lesson and the hardest lesson to learn in homebrewing is LEAVE it ALONE. Patience. Time solves almost all problems along with not messing with it.

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