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Old 12-03-2012, 04:15 PM   #11
mrh1965
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Originally Posted by colohox View Post
sounds like my first time; sticky and nervous.
:d

 
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Old 12-03-2012, 04:19 PM   #12
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I think you'll be fine, just let it ferment for the next week or so, and just forget about it for a month, then bottle. Your gonna get some extract twang no doubt, but it'll be drinkable.......
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Old 12-03-2012, 04:37 PM   #13
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In my experience it is both very difficult to mess up an extract beer, and sadly very easy. I know that's an odd mixture, but there it is.

Most likely you'll end up with a perfectly fine beer.
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Old 12-03-2012, 07:15 PM   #14
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Congrats! Should turn out fine. My first batch was similar to yours.. to much worry that took some of the fun out but not enough to stop my second batch the next weekend
I didnt use a swamp cooler until my 3rd batch and used a home built wort chiller and liquid yeast starter with my home made stir plate on my 4th batch.
I also only did 1 lb of dry extract for the 60 minute boil and added the rest at 10 minutes left. look up late extract editions for more info.
Welcome to the obsession.
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Old 12-03-2012, 08:35 PM   #15
mrh1965
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Dec 2012
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Quote:
Originally Posted by grem135 View Post
Congrats! Should turn out fine. My first batch was similar to yours.. to much worry that took some of the fun out but not enough to stop my second batch the next weekend
.
Funny, as I'm already thinking about doing another batch this coming weekend, maybe an Irish Red Ale, and have been making a list, in my mind, of what I'll need.

 
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Old 12-03-2012, 09:03 PM   #16
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Irish red sounds good.
Make a checklist before your next brew. It will help you remember your extract and hop additions and times. Many have pitched their yeast and then found hops or something sitting on the counter.
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Old 12-03-2012, 09:39 PM   #17
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Quote:
Originally Posted by grem135 View Post
Irish red sounds good.
Make a checklist before your next brew. It will help you remember your extract and hop additions and times. Many have pitched their yeast and then found hops or something sitting on the counter.
I've not found hops after the boil is over (or wort chilled and in the fermenting vessel). I have found things like Irish Moss or nutrient wasn't added during the boil before. Batch turned out just fine though. I make it a habit to have small containers/bowls of the hop additions ready before the boil starts. I also add the nutrient and Irish Moss to the correct hop addition container so that I don't have to worry about that. If I don't have a hop addition that lines up with those items, then I simply have another bowl/container with those in it. Either tape on the side, or small slips of paper also help you to remember which hop addition is for when. Unless you're doing additions of the same amount, at steady intervals (like hop bursting) that is.
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Old 12-04-2012, 12:59 AM   #18
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I lay put my additions on order also and not forgot anything ... So far.
My worst mistakes is ferment temp on first 2 batches and pitching my stir bar with the yeast on the last batch. Guess I need to buy some extra ones. LOL
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Old 12-04-2012, 04:15 AM   #19
mrh1965
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Originally Posted by Golddiggie View Post
I make it a habit to have small containers/bowls of the hop additions ready before the boil starts.
That's what I did. Palmer suggested it and it seemed like a good idea. There's so much to keep track of! Ingredients, tools, etc. So a suggestion like that was welcomed.

 
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Old 12-04-2012, 04:18 AM   #20
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Quote:
Originally Posted by mrh1965 View Post
That's what I did. Palmer suggested it and it seemed like a good idea. There's so much to keep track of! Ingredients, tools, etc. So a suggestion like that was welcomed.
Didn't even know he recommended it... I just put the hops into containers when I stopped making kits that were using pre-packaged amounts of hops (which was really early on for me). Then it was either a bowl, or I would measure out my hops into amounts I normally used, and vacuum pack them for later. Real easy there since they stay sealed up until you open them to dump in.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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