Need some help. It's serious time.

I also have a 3-car garage that is excellent for brewing, and it's getting warm enough out that I'll be able to leave the doors open so I won't choke myself to death!

 

The crates sound like a good idea.

Not to add to your stresses ;-) but have you thought of how these will be served? I think most homebrew virgins might just grab a bottle and drink it as they would most other beers... Thus inevitably drinking the yeast used to bottle condition...

 

wow dude, you're ambitious to tackle 40 gallons AND bottle by the end of May! I'm brewing for my wedding too (on May 7th). planning to brew 30 gallons total: 6 five gallon batches of three different beers. this should hopefully yield around 12 cases, but i'm betting it'll be closer to 10. chances are i'll brew one last five gallon batch closer to the day. things to consider about bottling:

-Are you using recycled bottles? if so i'd start cleaning de-labelling now.
-i'm shooting to have everything bottled one month before the big day. the last thing you want to serve your guests are green beers.

FWIW I've already brewed:

-2 five gallon batches: Hoppy Pale Ale (cascade, centennial and citra, mmmmmm......)
-2 five gallon batches: Oatmeal Stout


Still have to brew
-2 five gallon batches: Orange Honey Wheat Beer


Visit my blog to track my progress. Good luck!

 

I just wanted to toss you an invite to www.lincolnlagers.com - the local brew club here in Lincoln.

come check us out! we have a lot of fun and there's many guys that would likely help you get your brews made simply because we like to brew but can't always drink it fast enough. We brew for the sake of brewing!

 

I have a really good house Pilsner Lager recipe...it's a fantastic beer in about 1.5 months. Super simple as well...

for a 10.5 gallon batch.

18 lbs Pilsner malt
2 lbs Munich malt
2.75 oz Northdown hops for 60 minutes
2.75 oz Saaz hops at 10 minutes

I use a single infusion batch sparge with a 60 minute boil. I pitch two packets of S 34/70 dry yeast (no need to rehydrate). I typically let fermenationa kick off for 24 hours at about 68F, then transfer to the cellar for two weeks at 50F, then a two day D rest at 68F then lager at 35 for as long as you like. I typically drink this beer at six weeks old though.


I've gotten lots of compliments from BMC drinkers as well as Craft beer types.

 

Yep I've been working on cleaning up bottles for about a week now, although I still don't have enough. I'd also like to get the beer into bottles about 4 weeks ahead of time. Shouldn't be too difficult since the brews I'm working on have relatively short fermentation times.

I'm going to start the brewing hopefully tomorrow, and I've got spring break coming up next week...hopefully I will get all 40 gallons brewed by this time next week. Good thing I love me some brewing!

 

Consider upping the amount of Centennial Blonde, I've never met a BMC drinker that doesn't love it! It's easy to make and it is awesome! I had a birthday party for my 11 year old boy this past weekend and even my buddy's wife, who doesn't even drink beer had 4 pints!
Anyway however you go, good luck with the brew and the wedding!
Welcome

 

Agreed, I brew centennial blonde as my house ale and can honestly say I have never had anyone not love this beer. I would go with at least 15 gals. Good luck