Alright guys, first brew is in the fermenter

[kerklein2]

Just brewed my first ever batch last night. It was the American IPA from AHS. I think I did everything right, but I probably wasn't anal enough about sanitation, I'll do better next time. So far I'm about 12 hours in and nothing yet, but I have read all the stuff that says to wait 24-72 hours. There was a nice layer of hops settled out on the bottom last night and then another layer of something yellowish this morning. I know I should just "set it, and forget it!" but its hard not to take a peak every once in a while. Hope it turns out good!

 

[jharres]

As hard as it is, you just gotta be patient. I did the exact same thing on my first batch, I was checking on it every hour or so. Thankfully, it started fermenting fairly quickly, but as you've read, it can take up to 72 hours, so just calm down and be patient.

What I've found (in my limited experience) is that the beer is much tougher than you think. There is so much emphasis put on proper sanitization, process, etc... that it can lead you to think that beer is fragile. The truth is it's not. Remember, beer has been brewed for thousands of years, under some very strange conditions and has survived. Now don't get me wrong, follow the guidelines and what not, as they are good, but don't worry so much about trashing your beer. Be diligent and clean, put it in the fermenter and let the yeasties do their job, they are good at it, I promise.

 

[Brewmasters Warehouse]

Congrats on your first brew. There is nothing wrong with checking out your brew all the time, just as long as you can handle seeing what is or is not going on. I love to watch the yeast going crazy in the carboy. It is relaxing to me.

 

[Coastarine]

It's tough to watch a bucket just sit there, which is what most people start with. Carboys are nice because even if there's no bubbling you can watch the yeast colonies growing.

 

[kerklein2]

It's tough to watch a bucket just sit there, which is what most people start with. Carboys are nice because even if there's no bubbling you can watch the yeast colonies growing.

I'm fermenting in a 5 gallon glass carboy, so I can see everything.

 

[spriggan486]

I like the buckets, because the fact that I can't see anything makes it easier for me to leave my beer alone.

 

[Nurmey]

I'm fermenting in a 5 gallon glass carboy, so I can see everything.

Sometimes that is worse. Fermentation is not pretty and weird things bubble up and swirl around. It's interesting to watch but don't freak when you see how ugly it can be.

 

[jharres]

Agreed. I ferment in 5 gallon glass carboys and I've taken to wrapping a jacket or sweater around the carboy (my SWMBO calls them E.T.). Not only does it help keep the wort from the light and help it maintain a consistent temp, but it also keeps me from obsessing over it and watching it all the time.

 

[Anderz]

The kit i got have came with both, a 5 gallon pail and a glass Carboy. The more I read on this site the more i am thinking that i could just brew in both as their seams no real need to transfer from pail to Carboy. so all i kneed is another Air Lock and i will have two containers to ferment in. Am i right ?
Sorry to Jack your thread Kerklien2

 

[Rezilynt]

If you are using a 5 gallon carboy, you are going to need to brew a smaller batch or use a blow-off tube and expect to lose some beer. You need some headspace for the krausen to rise. Open up your pail after fermentation starts and you'll see what I mean.

 

[kerklein2]

I left some room at the top. I just assumed that when it said "5 gallon carboy" it didn't mean filled to the brim. I think I ended up using about 5.5 gallons of water.

 

[kerklein2]

Hmm, maybe it wasn't enough water. Ooops. Too late now. Maybe I'll add a bit more during secondary? Would that be bad?