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Old 04-23-2006, 03:09 AM   #1
NEPABREWER
 
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I know relax and have a home brew. I cannot explain the feeling when I opened up that pack of Hallertaus and stuck my nose in for a big, deep smell. mmm mmm mmm.
I cannot wait. Now for the waiting and wondering - did I keep everything as cleanas I could have, was my pitching temp right, etc, etc. I will not be able to relax until I see some bubbly in that airlock. for now its wrapped in a black plastic bag in the basement till I see what the temp is going to settle at and I am having a Blue Moon. I hope my hefeweizen is better than this.
Thanks for all the tips gents - I'll let you all know when and if I have successfully made beer.

 
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Old 04-23-2006, 03:50 AM   #2
waskelton4
 
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Fantastic!

I also put my first brew into the fermenter today as well. (around 6:30)

Mine also a hefeweizen.. (the German Hefe kit from B3)

Keep me/us updated and I'll do the same.

i'm about to relax, not worry.. and sleep off all the brew i'd been not worrying with today..

yeah for beer!

ws
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Old 04-23-2006, 05:11 AM   #3
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I've got my carboy in my kitchen covered with a black plastic bag with a reading of 74 degrees its starting to bubble but I was wondering if keeping it under a bag might act like an insulator? I don't want banana-bubble weizen. My basement is like 50-60 degrees a bit too cold I am thinking. suggestions?

 
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Old 04-23-2006, 01:08 PM   #4
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Using WY3068 @ 74 i got extreme bannana bubble gum flavor. It shouldn't be as bad if you arent usin 3068 but I would try to lower the temp. And, yes if you wrap the fermenter it will be a bit warmer due to the heat generated by fermentation.
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Old 04-23-2006, 01:44 PM   #5
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Quote:
Originally Posted by NEPABREWER
I've got my carboy in my kitchen covered with a black plastic bag with a reading of 74 degrees its starting to bubble but I was wondering if keeping it under a bag might act like an insulator? I don't want banana-bubble weizen. My basement is like 50-60 degrees a bit too cold I am thinking. suggestions?
Now that you've got bubble, I'd move the fermenter to somewhere cooler...as mentioned leaving it at 74 is likely to yield extreme banana. Your basement seems a little cool, but IMHO 60F would be much better than 75F...you can always warm the fermenter up slightly by setting it in a water bath, or wrapping a blanket around it or something.
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Old 04-23-2006, 03:57 PM   #6
Levers101
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I have a plastic storage tup filled with water that just fits both my primary bucket and secondary carboy. I can keep the water at about 64-68 degrees F with judicious use of empty Pepsi cans filled with water and frozen. That and it gets down in the 40's and 50's here in the night so I open the patio door and turn a fan on into the closet that has my setup. I was using frozen gallon cider jugs when I just had the carboy in it, but those really take alot to freeze in my freezer; the aluminum pop cans freeze much faster.
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Old 04-24-2006, 01:57 AM   #7
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Well heres an update worth writing about - that beautiful wheat that was bubbling is no more. I had an unexpected catastrophic carboy failure. You boys who complain about a little boil over LOL aint seen nothin I was shifting the antique 7.5+ gal. carboy and all heard was pop - blub, blub, blub and I watched 5 gallons of lovely carmel colored wort spilling onto my dusty cellar floor.
I am gald I got that first crash out of the way so I coulfd really concentrate of the oatmeal stout I made today. Good thing I had extra buckets. I will be trying that wheat again as it is the house favorite. Just need to order some more shtuff.

 
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Old 04-24-2006, 02:44 AM   #8
waskelton4
 
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Oh bummer!

Sorry to hear about your crash and burn..

good luck on the stout!

ws
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