First brew in the fermenter.. What to Expect?

[Rounder999]

First time brewing, using a True Brew Amber Ale. Followed instructions, Brewed for 30 minutes then added a 1/2 tsp of Irish Moss for last 15 minutes. I had some difficulty getting a good boil, on my glass rangetop with 1.5 gal of water.

I didn't add the ingredients until it was boiling so brewing time started after the water boiled. It seemed like I never got a raging boil and the initial foaming was never more than 1/2 thick and dissipated in a few minutes. I quick cooled in the sink down to about 80 then let it sit and cool for 5 hours covered, to 78 when I pitched the yeast. I am using a wet tshirt and fan to keep the pail cool and it is actually down to about 69-70 and bubbling nicely in the airlock about 1 every 2 seconds after 24 hours. OG was 1.044.

My question is, am I going to have problems since I may not have acheived Hot Break? Also the scent out of the airlock smeel kind of like bannanas. Will this clear up?

I plan on racking to a glass secondary for a week after my FG is good for a week before bottling.

 

[zoebisch01]

When you cooled, did you see the remnants of coagulated protein (mostly what trub is made up of)? For your first brew, I wouldn't sweat it. Worst case scenario you could have some chill haze (minor problem) or stability issues which probably not a biggie, since the first batch always goes the quickest.

 

[Grinder12000]

I think the main problem at this point is the cold break took way long. I would collect ice and put it in the sink. Then stirring will really help cool things down.

Did you dilute the wort with other water - how big was the batch. Diluting with cold water will get that temp down also.

The one time I really did not have a good boil the brew turned out like it was a little diluted. Funny thing is people LOVE it because it tastes a little diluted like "normal" beer (yea - that's sad).

As for hot breaks - like fermenting - each one is different.

Range top glass stoves SUCK!! I know!

 

[uncleozzy]

Range top glass stoves SUCK!! I know!

Tell me about it. On the one hand, the only way I can get a rolling boil of ~3 gallons is with the lid on. On the other hand, you don't want to boil 3 gallons of wort with the lid on.

That said, as a complete novice, I'd say it sounds like this beer is gonna be just fine!

 

[Cpt_Kirks]

Today was my "first" batch, too. "First", as in first in about 15 years.

Like the OP, we have a glass top range, it was a pain, but I did get a good boil in the end. I cooled the wort down to 80 in about 25 minutes using ice in the sink.

Got a red ale in the bucket now, just waiting for the bubbling to start.

 

[Rounder999]

The cooling initially took about 20 minutes and I did use ice. It was around 80 when I stopped. I let it sit so long because 1) it was my first batch and 2) I wanted the wort to be cool enough so as not kill my yeast. I live in Florida and I was very concerned I would not be able to keep my fermenter cool enough. I will learn from my mistakes, as I am keeping good records of everything I do. When will it stop smelling like a fruit?

 

[Brewno]

the initial foaming was never more than 1/2 thick and dissipated in a few minutes.

That sounds like a hot break.