First time brewing, great way to burn your house down! - Page 5 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > First time brewing, great way to burn your house down!
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 11-23-2012, 08:33 PM   #41
Nickh08215
Recipes 
 
Nov 2012
Posts: 15
Liked 3 Times on 1 Posts


Well that's kinda what I mean. Mead is easier to play with up front. So I'll be able to express some creativeness right off the bat, while getting some beer experience under my belt. After a few batches of extract kits, once I have a good system for keeping proper temps and proper sanitation techniques, as well as a good grasp on documentation of my processes and how to take the gravity and all that stuff, I'm gonna move straight into all-grain brewing, and after getting a few batches of that under my belt, start working on my own recipes.

On paper it sounds easy, but that could take months before I have all that Down to where I feel comfortable brewing my own recipies



 
Reply With Quote
Old 11-23-2012, 11:20 PM   #42
dadshomebrewing
Recipes 
 
Oct 2012
Chicago, Il
Posts: 817
Liked 110 Times on 76 Posts


btw... one thing i saw that was very intriguing was to make a full 5 gallon batch of mead, but then rack them into 5 separate one-gallon carboys for flavorings.

since mead is so much easier to make, up front, that makes a lot of sense.

and 5 gallons of mead would last me a very long time.


__________________
'Tis himself

In the fermenters: nada

In the bottle: nada

In the fridge(and the glass): nada

On Deck: anything i can think of

 
Reply With Quote
Old 11-24-2012, 12:09 AM   #43
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,249
Liked 2418 Times on 1431 Posts


Google "Joe's quick grape mead" and "Joe's no age mead.". There are a couple recipes that are pretty good in a month or so. They're a good way to get into the ins and outs of mead making.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Old 11-24-2012, 12:58 AM   #44
WileECoyote
Recipes 
 
Mar 2012
Mohave Valley, Az
Posts: 1,444
Liked 154 Times on 125 Posts


Hello Again, Great learning experience, Always boil without lid, You want to leave the brew pot uncovered in order to allow dimethyl sulfides (DMS) to boil off. Don't feel bad at all, we all make mistakes, just 3 days ago I miss calculated how much water I could use for a dunk sparge on a BIAB with 13 lbs of grain, and yes 1+gal of 187 deg water all over everything including my wife and I, everyone's ok, no burns, I chalk it up to sh*t happens, we all make mistakes, learn from it, so it doesn't happen again.

And yes I have just switched over to doing All-grain BIAB.

Great atitude BTW and keep brewing, you and your brew will do just fine, if your beer dose have a hot alcohol bite, just age it for 3 to 6+ months in bottles or keg and that will help mellow it out, and yes I am speaking from experience on that too. lol

Good Luck an Cheers
__________________
WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

 
Reply With Quote
Old 11-24-2012, 06:34 AM   #45
Nickh08215
Recipes 
 
Nov 2012
Posts: 15
Liked 3 Times on 1 Posts


Screw that! I'll deal with the extra alcohol flavor. I can't wait that long to drink my firs batch of brew ever!

And i was wondering. Is it just a strong alcohol FLAVOR that I got from the warm fermentation or is the brew itself actually more alcoholic? Because if it's more alcoholic, playing with fermentation temps is something I'm going to be really interested in messing around with

 
Reply With Quote
Old 11-24-2012, 07:40 AM   #46
45_70sharps
Recipes 
 
Sep 2012
Raymond, Washington
Posts: 1,802
Liked 172 Times on 141 Posts


Quote:
Originally Posted by BobbiLynn
I once set my kitchen on fire trying to boil a chicken, and another time making potato pancakes.
Mmmm...... potato pancakes
__________________
Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

 
Reply With Quote
Old 11-24-2012, 11:32 AM   #47
RM-MN
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Solway, MN
Posts: 9,292
Liked 1585 Times on 1259 Posts


Quote:
Originally Posted by Nickh08215 View Post
Screw that! I'll deal with the extra alcohol flavor. I can't wait that long to drink my firs batch of brew ever!

And i was wondering. Is it just a strong alcohol FLAVOR that I got from the warm fermentation or is the brew itself actually more alcoholic? Because if it's more alcoholic, playing with fermentation temps is something I'm going to be really interested in messing around with
It's the alcohol flavor because it isn't ethanol that you are tasting when you get that "hot alcohol" flavor in beer that is fermented too warm. There are reports that this "hot alcohol" brings on the hangover headache but I haven't been able to prove that.

 
Reply With Quote
Old 11-24-2012, 05:28 PM   #48
Nickh08215
Recipes 
 
Nov 2012
Posts: 15
Liked 3 Times on 1 Posts


I was under the understanding that a hangover is caused by dehydration. And damn that sucks. So I get all the bad qualities of alcohol (the hot bite and the hangover) without the good qualities. But hey. It's a learning experience

 
Reply With Quote
Old 11-24-2012, 05:41 PM   #49
RobertRGeorge
Recipes 
 
Jul 2012
Nelson, Bc
Posts: 536
Liked 49 Times on 39 Posts


Fermenting at the upper end of the temp range encourages the production of methanol, but this is really only a significant problem with fruit fermentation, as the methanol is primarily a product of yeast metabolizing pectins. Grain fermentations produce very small amounts of methanol.

 
Reply With Quote
Old 11-24-2012, 06:34 PM   #50
unionrdr
Author?,...whaaa?
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 37,942
Liked 3510 Times on 3020 Posts


Hot alcohol flavors are generally referred to as fusel alcohols. They come from high initial ferment temps. If it's not too bad/you caught it soon enough,they can be cleaned up in primary by allowing the yeast time after FG is reached to do so & settle out clear. Time in bottles can also help some. But if it's pretty bad you'll be stuck with it for the most part.


__________________
NEW books on amazon/Kindle! Check it out now...
https://www.amazon.com/dp/B00PBAP6JO
https://www.amazon.com/dp/B00NTA0L6G

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New to Brewing! But having a great time! sc-trout Beginners Beer Brewing Forum 4 12-20-2011 05:21 PM
Am I going to burn my house down? strat_thru_marshall Equipment/Sanitation 7 01-22-2011 05:19 PM
time to burn rhltechie Equipment/Sanitation 2 08-27-2010 08:15 PM
It's time to burn! Adam's Apples Equipment/Sanitation 6 10-01-2009 07:20 PM
If I burn down the house, SWMBO wont let me brew... Dr_Deathweed Equipment/Sanitation 31 01-24-2008 01:47 AM


Forum Jump