First batch tomorrow

[jesseroberge]

The wait is hard when you start, but just get the pipe line going. After a while you'll have a new Homebrew ready to drink every two or three weeks.

+1 bro

 

[dpagan]

Everything has been pretty smooth with the exception of my foamover. My buddy who assisted me is sure it's going to come out like ****. lol I'm being positive and I'm the pessimist...his concern is the color. It is pretty dark at this time. Do any brews go through significant color changes from brew date to opening day?

 

[jesseroberge]

The wait is hard when you start, but just get the pipe line going. After a while you'll have a new Homebrew ready to drink every two or three weeks.

+1 bro

 

[dpagan]

Not sure I understand your answer Jesse.

 

[Brew-Jay]

Everything has been pretty smooth with the exception of my foamover. My buddy who assisted me is sure it's going to come out like ****. lol I'm being positive and I'm the pessimist...his concern is the color. It is pretty dark at this time. Do any brews go through significant color changes from brew date to opening day?

Don't worry. Everyone in this forum has experienced a blowout. The beer will be fine. The beer will look a little darker in your fermenter than in the glass. I wouldn't expect "significant" color change but I notice a little lightening and clarity when it's all done.

 

[jesseroberge]

Not sure I understand your answer Jesse.

I was just saying that I aggreed with the previous coment, you will see this often here, people put a +1 to a quote that means the agree

A lot of people will tell you to "RDWAHAHB" means relax don't wory and have a homebrew

 

[Yooper]

I may have to move them if the temp varies a bunch. It is in the external garage. I do have a sm. electric heater that I could put nearby that has a thermostat.

Ideally, you'd have the beer at about 65 degrees. If you can insulate it with a blanket or in a tub of water to help hold the temperature steady, that would be great. Temperature fluctuations can stress the yeast, causing some flavor impacts.

I have a little stick-on thermometer on all my fermenters. They are cheap, and you can tell at a glance if the beer is getting too warm or too cool.

I'm not one to keep the beer in the fermenter for a super long time like someone else mentioned, but I'd suggest keeping it there for at least two weeks.

After 10-14 days, you can take out a sample with a wine thief or sanitized turkey baster, and see if the beer is finished. It will start to clear a bit by then, and won't be so murky looking. Three days later, check the SG again, and if it's the same, the beer can be bottled.

 

[jesseroberge]

Ideally, you'd have the beer at about 65 degrees. If you can insulate it with a blanket or in a tub of water to help hold the temperature steady, that would be great. Temperature fluctuations can stress the yeast, causing some flavor impacts.

I have a little stick-on thermometer on all my fermenters. They are cheap, and you can tell at a glance if the beer is getting too warm or too cool.

I'm not one to keep the beer in the fermenter for a super long time like someone else mentioned, but I'd suggest keeping it there for at least two weeks.

After 10-14 days, you can take out a sample with a wine thief or sanitized turkey baster, and see if the beer is finished. It will start to clear a bit by then, and won't be so murky looking. Three days later, check the SG again, and if it's the same, the beer can be bottled.

You can follow Yoopers info also, she is a brewer veteran She helps me out all the time when in need You can cut down the wait to 15 days instead of 30, your final gravity should be there if you have good temp controle and brew method over all,

 

[dpagan]

Thanks guys. I'll be sure to give you all an update on the progress. Best that I can tell without looking is it's going well. I'm going to hit the supply store tomorrow to get some thermometers. There is supposed to be a big temp drop on Wednesday night. So I'm planning on keeping watch that evening and adjust. Also looking at getting a fridge to make into a ferment chamber.

Tell you guys.....I've never been extremely patient....so this is going to be an excruciating exercise in wills.

Can't I just suck on the Blowoff tube every other day? Lol

 

[jesseroberge]

Thanks guys. I'll be sure to give you all an update on the progress. Best that I can tell without looking is it's going well. I'm going to hit the supply store tomorrow to get some thermometers. There is supposed to be a big temp drop on Wednesday night. So I'm planning on keeping watch that evening and adjust. Also looking at getting a fridge to make into a ferment chamber.

Tell you guys.....I've never been extremely patient....so this is going to be an excruciating exercise in wills.

Can't I just suck on the Blowoff tube every other day? Lol

Dude don't have to do an allnighter on wednesday lol

 

[dpagan]

LOL Not doing that. Meant I'll go check on temp before hitting the pillow.

 

[dpagan]

Hey guys. The fermentation was steady for the first three days. Now it doesn't seem to be burping. So I guess the yeast are full. I have a temp question. How important is the temp after the beginning? The temp is now sitting around 61f. The total swing has been from 57-65. The yeast was muntons that came with kit. Reason I ask is it may stay at high 50's next couple days at least.

Thanks again for all the advice.

 

[unionrdr]

Sounds like initial fermentation is done. It'll now slowly,uneventfully work it's way down to FG. Idk if I'd let Munton's yeast go down that low. Might stall out at those low temps.

 

[jesseroberge]

Hey guys. The fermentation was steady for the first three days. Now it doesn't seem to be burping. So I guess the yeast are full. I have a temp question. How important is the temp after the beginning? The temp is now sitting around 61f. The total swing has been from 57-65. The yeast was muntons that came with kit. Reason I ask is it may stay at high 50's next couple days at least.

Thanks again for all the advice.

Let her go for a good 3 to 4 weeks it's not done bubbles in the airlock isn't a sign that she is done, it you realy want to know if she is done then take a gravity reading every second day until the reading is stable for 3 days stright...

If you ask me, your running after infections because the beer is vulnerable at this point and you keep playin with it !!

Even if she is done the flavors have not blended yet the beer will be "green" let her mature, espacially if you did an extract kit it's even more crucial

Temp is EVERYTHING controle it or get ass tasting beer

 

[dpagan]

Haven't done anything except watch the thermometer.

 

[jesseroberge]

Haven't done anything except watch the thermometer.

What exactly are you brewing and what did you do ?? Just curious

 

[dpagan]

Ipa extract kit. Steeped grains, boiled malt with hop additions according to directions. Cooled wort in ice and water. Strained into fermenter. Set up blowoff tube into another carboy after foamover. Been sitting in a cool dark garage since then.

 

[Geiger420]

Move it into the house to avoid low temps. You can check the gravity and see where you are at.

 

[dpagan]

So....popped open a bottle last night. It is a couple days early but the suspense got the best of me. Was pleasantly surprised. Although it was not fully carbed, and not really an "ipa" it was good. More like an amber or brown ale. My two brew buddies and i all liked it. Thanks for the advice guys. Going to get another brew going soon.

 

[dpagan]

Got a question. So far.....two of the bottles have been bad. As soon as I pop them open. They foam like crazy. And taste pretty bland. Has anyone experienced this?

 

[unionrdr]

Yup. It's called I didn't chill my beer long enough to get the co2 into the beer.