First brew day is on the books.

[Clint Yeastwood]

One week. You may notice quite a change in just one week. If not, wait another. Eventually you learn how long it takes for that beer to mature. You need data points.

This is so true. A keg of beer is like a child. It keeps changing.

 

[PashMaddle]

One week. You may notice quite a change in just one week. If not, wait another. Eventually you learn how long it takes for that beer to mature. You need data points.

One week. Great suggestion!
I will check in one week....I apologize for my oversight, you are absolutely correct, we need closer intervals of data input in order to more accurately monitor the progression of the beer. (and then weekly until "daily" becomes feasible)

I'm honestly considering going and grabbing one now, they are pretty tasty as they are (they're not cold though)

 

[PashMaddle]

One week check in (week 1 of conditioning):
Y'all were right, it changed significantly. It has smoothed out a good bit and what I was afraid were fusels has gone away and I'm starting to taste a lot more of the malt character, the hops seem to be mostly on the finish and they're not terribly bitter while exhibiting their creamy/coconut/woody flavors that go quite well with the chocolate malt (what I was hoping for) ....and the molasses is starting to do its own thing in a good way (no metallic or sulphury flavors). I feel like it's a pretty good beer. I'm no cicerone so I could probably do better at describing stuff.... maybe I should just get another and practice...

Also, it's much better cold...whodathunkit?

 

[GoodTruble]

Congrats! From your posts, it looks like you did the research and paid attention to various tips/advice throughout the process. Glad you were rewarded with a good first beer (-they don't all turn out that way =c) ).

Balancing production and consumption can be tricky. You don't want to run out, but you also don't want more beer than you can reasonably store. One key is to be thinking 1-2 months ahead when planning your Brewing schedule.

 

[PashMaddle]

Congrats! From your posts, it looks like you did the research and paid attention to various tips/advice throughout the process. Glad you were rewarded with a good first beer (-they don't all turn out that way =c) ).

Balancing production and consumption can be tricky. You don't want to run out, but you also don't want more beer than you can reasonably store. One key is to be thinking 1-2 months ahead when planning your Brewing schedule.

Thanks! I did indeed do lots of homework and applied advice where I could..

I'm kind of struggling with "scheduling" right now because I know what I want to drink and when I want to drink it (now!) ...but I got my timing all banjaxed. I planned for having Brown ales and Porters for Fall and Sweet/Dry Stouts for winter but I got behind and have browns and porters for winter and I'm trying to figure out if I should start brewing for Spring (Pale ales...maybe?) or summer (witbier) next. I spend a lot of time thinking about this, but I never seem to have a calendar handy when it comes to mind.

 

[RM-MN]

Some people do calendar beer drinking as you thought you wanted. Some of us like to mix it up. I had a porter on Thursday and a pale ale on Friday and I don't know for sure what I will have today.

My fermentation is only controlled by the temperature of a room in my house. It gets way too warm in the summer so my brewing is all fall, winter, and early spring to take advantage of that and the brewing done then has to last until the next fall when the weather cools. Now that you mention it, I may need to put a wheat beer in the refrigerator for next week.

 

[PashMaddle]

I also foresee problems with keeping this beer around long enough to get another ready to drink. It’s actually good (I’m surprised) and it’s like “good” good ….I doubt that I’m biased because I’m my own worst critic so yeah…I keep drinking them because they’re yummy…and I may or may or mayor may not be slightly inebriated as a result.

 

[OakIslandBrewery]

Thanks! I did indeed do lots of homework and applied advice where I could..

I'm kind of struggling with "scheduling" right now because I know what I want to drink and when I want to drink it (now!) ...but I got my timing all banjaxed. I planned for having Brown ales and Porters for Fall and Sweet/Dry Stouts for winter but I got behind and have browns and porters for winter and I'm trying to figure out if I should start brewing for Spring (Pale ales...maybe?) or summer (witbier) next. I spend a lot of time thinking about this, but I never seem to have a calendar handy when it comes to mind.

I brew similar type beers close together so I can bulk buy the grains to save some money. I don't care to have styles by the season so that works out fine for my brewery. Drink different ones together is fine too if you have them on hand.

There's nothing wrong with sipping on a barrel aged imperial stout on a hot summer day or a refreshing wheat during a Wisconsin winter storm, like what we're having right now.

 

[GoodTruble]

Duplicate post deleted.

 

[GoodTruble]

Depends on how often you will be brewing. I try to brew once a month and start planning 3-4 months out. I already know what I'm brewing in January and February and am now thinking about recipes for March. Sometimes it helps to start with "I want X beer ready by X date," and then work backwards.

If you brew regularly, having too much beer will likely be the problem soon enough.

If you want a wit in June, probably plan to brew it in late April/early May (I just brewed two wits last weekend, but I weirdly like them in cold winter months). For spring beer, consider SMASH (single malt and single hop) using pale, marris otter or vienna malt. Making SMASH beers is a great way to get familiar with the actual taste of individual malts and hops (and helps keep things simple while you refine your process).