Suthrn
Member
I see many on this forum have had tons of threads starting with did I ruin my beer which I read dozens of. Thanks god they were there. Set my mind at ease a little bit tonight. Just got finished brewing my first batch and did plenty wrong...
For some reason I neglected to even add my DMC during the boil!!! What a goof! Not realizing this until about 45 min into the 55 min boiling process. I added the DMC and continued the boil for just a touch longer than was supposed to. Think in total i boiled the brew for about 1 hr 5 min. Of which my DMC was in for only 15 to 20 min. Cooled my brew down to about 70 degrees and pitched the yeast stirring it in fairly vigorously with a ladle that of course I had to drop into the batch all the way to the bottom. Heres of course where mistake 2 came as i simply just reached into the bucket and snatched it out quickly. My hands were clean though so Im not terribly concerned with it or I hope I shouldnt be.
Couple of questions for you guys.
1. About how long will it take for the brew to begin to get a beer flavor to it? Does this happen within the first couple of days?
2. Does taking the lid off of the batch during fermentation slow down the process?
3. I read that when transferring to a secondary fermenter that you need to avoid aeration. Is this simply refering to splashing of beer? Kind of confusing because when you are pitching the yeast I thought that aeration was actually helpful in starting the whole process.
Any advice or things to look out for in the upcoming processes would be much helpful. Sry for the long post and thanks guys for all of the great info on this site!
For some reason I neglected to even add my DMC during the boil!!! What a goof! Not realizing this until about 45 min into the 55 min boiling process. I added the DMC and continued the boil for just a touch longer than was supposed to. Think in total i boiled the brew for about 1 hr 5 min. Of which my DMC was in for only 15 to 20 min. Cooled my brew down to about 70 degrees and pitched the yeast stirring it in fairly vigorously with a ladle that of course I had to drop into the batch all the way to the bottom. Heres of course where mistake 2 came as i simply just reached into the bucket and snatched it out quickly. My hands were clean though so Im not terribly concerned with it or I hope I shouldnt be.
Couple of questions for you guys.
1. About how long will it take for the brew to begin to get a beer flavor to it? Does this happen within the first couple of days?
2. Does taking the lid off of the batch during fermentation slow down the process?
3. I read that when transferring to a secondary fermenter that you need to avoid aeration. Is this simply refering to splashing of beer? Kind of confusing because when you are pitching the yeast I thought that aeration was actually helpful in starting the whole process.
Any advice or things to look out for in the upcoming processes would be much helpful. Sry for the long post and thanks guys for all of the great info on this site!