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Old 11-26-2012, 10:04 PM   #31
metanoia
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1. Invest in at least an immersion chiller. Ice baths are a pain in the ass!

2. Invest in a hydrometer. Guessing when your beer is done is a pain in the ass.

3. Join an home brew community. Going it alone is a pain in the ass.


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Old 11-27-2012, 04:11 AM   #32
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Quote:
Originally Posted by metanoia
1. Invest in at least an immersion chiller. Ice baths are a pain in the ass!

2. Invest in a hydrometer. Guessing when your beer is done is a pain in the ass.

3. Join an home brew community. Going it alone is a pain in the ass.
I would agree with all of those except the last one. I personally enjoy the whole being process. Even though I'm only doing partial extracts, I still enjoy steeping the grains, adding the hops, and everything else. It's what makes it fun for me. It's easy and fun!


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Old 11-27-2012, 04:23 AM   #33
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1. RELAX! On my first brew I was so worked up about every little detail. It turned out well but it's a lot more fun now.

2. Enjoy a few beers while brewing. Everything is more fun with a few beers!

3. Keep in mind that as long as everything is sanitary it will turn into beer.

-werd
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Old 11-27-2012, 10:57 AM   #34
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Quote:
Originally Posted by evolcoms

I would agree with all of those except the last one. I personally enjoy the whole being process. Even though I'm only doing partial extracts, I still enjoy steeping the grains, adding the hops, and everything else. It's what makes it fun for me. It's easy and fun!
I mean a community like here, HBT. It really helps to have other brewers to bounce ideas off of, and to tell you RDWHAHB when you're just starting out and worried about the silliest things.
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Old 11-27-2012, 11:13 AM   #35
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Just thought I'd clarify some terminology here. It's extract with steeping grains,partial extract is another expression for partial mash. Both are different processes.
Having said that,getting the right crush for any kind of grains will help not only efficiency,but keep that floury,misty stuff suspended in the fermenting beer to a minimum.
Temp control within the middle range of the yeast will give better results. The lowest possible temp for a given yeaast ime is a bit too slow,just a step above stalling if it dips down for some reason.
Clean & sanitize everything that touches the beer/wort,no matter how small or insignificant it may seem. Bactria/funguses don't need a lot of room.
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Old 11-27-2012, 01:31 PM   #36
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Blow off tubes are invaluable. Came home to some of my first brews Krausen on the ceiling last night!


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