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Old 11-25-2012, 09:10 PM   #21
Toadsticker
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Oct 2012
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^ Did it last night, in small scale, when I made starter wort. It worked quite well.



 
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Old 11-25-2012, 09:24 PM   #22
raysmithtx
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Sep 2012
Fort Worth, Texas
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I learned I should always use a yeast starter after buying 4 bad packs of Wyeast and pitching them in my brew. I will never trust that yeast packs are good just because the date is 'fresh'.

Almost $30 down the drain. Yeast starters from now on.



 
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Old 11-25-2012, 11:10 PM   #23
jakeperks
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Nov 2012
Telford, Shropshire
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I learned that my kitchen scales aren't sensitive enough to weigh small quantities of hops.

I learned that trying to brew while the wife is trying to prepare dinner in the same space is tricky. Having a clear kitchen for several hours is necessary.

I learned that preparation is one of the most important steps. Have a recipe, have a checklist, get everything sanitised, sterilised, wrapped in cling film if necessary before firing up the burner.

I also learned that small errors will not automatically ruin your beer. My mash temperature wandered about a bit, I pitched too warm and I didn't rehydrate the yeast or make a starter, I just sprinkled the contents of the packet onto the wort... but one week in the fermenter and the beer's looking and tasting great! No hint of off flavours... yet.

 
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Old 11-25-2012, 11:17 PM   #24
starsman20
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Sep 2012
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I learned that it's a bad plan to move a full keg out to the back patio just before brewing a new batch. Especially if it's a really good one. Makes finishing the current brew difficult. (but accomplished).
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Old 11-25-2012, 11:23 PM   #25
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Dup
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Old 11-25-2012, 11:24 PM   #26
dadshomebrewing
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Oct 2012
Chicago, Il
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Quote:
Originally Posted by jakeperks View Post
I learned that my kitchen scales aren't sensitive enough to weigh small quantities of hops.

I learned that trying to brew while the wife is trying to prepare dinner in the same space is tricky. Having a clear kitchen for several hours is necessary.

I learned that preparation is one of the most important steps. Have a recipe, have a checklist, get everything sanitised, sterilised, wrapped in cling film if necessary before firing up the burner.

I also learned that small errors will not automatically ruin your beer. My mash temperature wandered about a bit, I pitched too warm and I didn't rehydrate the yeast or make a starter, I just sprinkled the contents of the packet onto the wort... but one week in the fermenter and the beer's looking and tasting great! No hint of off flavours... yet.

If your kitchen scale can do it, consider converting to grams instead of pounds and ounces, for more precision.
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In the fermenters: nada

In the bottle: nada

In the fridge(and the glass): nada

On Deck: anything i can think of

 
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Old 11-26-2012, 03:07 AM   #27
carguy13
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Nov 2012
Los Angeles, California
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hmmm... someone else told me something like that in high school. ah, nevermind... wrong forum.

 
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Old 11-26-2012, 03:11 AM   #28
diptherunner
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Sep 2012
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Keep your grain warm, especially when mashing in cold weather. Also, don't try to "squeeze" in a brew session. Rushed it trying to make everyone happy. Pretty sure the boil was 10 minutes short. 7 gravity points off. Now I've got 6 gallons of a small, pale ale. Next time, back to the way it should be done.

 
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Old 11-26-2012, 03:17 AM   #29
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I learned that a fermentation chamber with a Johnson A419 controller beats the crap out of changing ice bottles in a swamp cooler!!

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Old 11-26-2012, 03:49 AM   #30
ArcticBear
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Nov 2011
Branford, CT
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i learned i spend way too much on brewing equipment...

i learned this lesson of course, after picking up a blichmann floor burner with leg extensions and ordering a 20g Blichmann boilermaker kettle



 
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