First Brew Day is This SUNDAY!

[BarleyDarling]

Thank you!!! I'll make sure to get the sample before I pitch.

Ps- look what I'm doing. View attachment ImageUploadedByHome Brew1424632563.948223.jpg

 

[FirstAidBrewing]

Awesome! Next go around you might want to keep the lid off during the boil. This will boil off the DMS from the wort which can contribute off flavor. Hope the rest of the brew day went well

 

[BarleyDarling]

This was actually right as I started. I was trying to get my steeping water to 155. It is really cold today so I was trying to keep the heat in. I left the lid off for everything else except while cooling the wort.

FYI, I came suuuuuper close to a boil over after adding half my malt extract. You guys aren't kidding about that.

Today was really fun. My daughter said it was too stinky for her to play outside while I was boiling. Haha! I thought it smelled great.

 

[RM-MN]

This was actually right as I started. I was trying to get my steeping water to 155. It is really cold today so I was trying to keep the heat in. I left the lid off for everything else except while cooling the wort.

FYI, I came suuuuuper close to a boil over after adding half my malt extract. You guys aren't kidding about that.

Today was really fun. My daughter said it was too stinky for her to play outside while I was boiling. Haha! I thought it smelled great.

Wait until you go to an all grain brew with 2 to 4 times as much hot break. You'll learn about skimming foam or stirring quickly, turning off the heat, spraying the top to stop the foaming, and other methods of control.

 

[BarleyDarling]

I believe I handled it well. Stirred hard, lowered the heat well enough to bring it back down to a rolling boil. I even had a sanitized penny ready to throw in.

Everything is done, cleaned, and my fermenting bucket is sitting peacefully in the corner with my airlock full of "high spirit". I smell like wort steam and I've got a good head change from the beers one drinks during the brewing process. I like this hobby. Maybe too much.

View attachment ImageUploadedByHome Brew1424646513.926139.jpg

Here is a visual of my reading material and notes.

 

[saazall]

Been brewing since 1980. Still remember that first brew day like a first kiss. Congrats. If you made it through the first first brew and you still can't wait until the next brew day, you just became a passionate brewer. Even if it does not come out just right, you dive right back in and figure out what makes it better. 30 years and I am still trying to make it better. Welcome to the best way to waste to your time on earth!!! And you can pass it on to your kids.

 

[BarleyDarling]

Been brewing since 1980. Still remember that first brew day like a first kiss. Congrats. If you made it through the first first brew and you still can't wait until the next brew day, you just became a passionate brewer. Even if it does not come out just right, you dive right back in and figure out what makes it better. 30 years and I am still trying to make it better. Welcome to the best way to waste to your time on earth!!! And you can pass it on to your kids.

Ahhh exactly! My grandmother used to brew beer. Unfortunately she's a bit beyond her years to remember any recipes, but I feel like brewing is a family tradition. I hope to get good enough to where I can brew with my daughter when she's older.

 

[Mutt98]

Did you have sterile water for your top off? I noticed that wasn't mentioned anywhere.

 

[Rotor_Head]

I believe I handled it well. Stirred hard, lowered the heat well enough to bring it back down to a rolling boil. I even had a sanitized penny ready to throw in.

Everything is done, cleaned, and my fermenting bucket is sitting peacefully in the corner with my airlock full of "high spirit". I smell like wort steam and I've got a good head change from the beers one drinks during the brewing process. I like this hobby. Maybe too much.

View attachment 258635

Here is a visual of my reading material and notes.

A sanitized penny? What for? As for the hobby, I just did my first batch and I have been glued to this site trying to get a full down load on how to do all this stuff myself. It's crazy all the stuff you can do and all the different methods and ingredients. All your set up looks great. I hope it comes out well for you and good luck!

 

[BarleyDarling]

A sanitized penny? What for? As for the hobby, I just did my first batch and I have been glued to this site trying to get a full down load on how to do all this stuff myself. It's crazy all the stuff you can do and all the different methods and ingredients. All your set up looks great. I hope it comes out well for you and good luck!

I've read that throwing a sanitized penny into the boil will reduce it enough for you to lower heat so it doesn't boil over. I've also read about spraying cold water and using a fan will prevent it as well.

I work in a restaurant and boil things all the time, but I've never experienced an over boil happen as quickly as I almost had today. This is a new level of cookery for me.

 

[1977Brewer]

No need to sanitize it, unless you're flag out acid washing it. It's getting boiled anyway.

 

[ChefRex]

I've read that throwing a sanitized penny into the boil will reduce it enough for you to lower heat so it doesn't boil over. I've also read about spraying cold water and using a fan will prevent it as well.

I work in a restaurant and boil things all the time, but I've never experienced an over boil happen as quickly as I almost had today. This is a new level of cookery for me.

Kill the heat before adding your extract and stir it in, the water bottle helps, be careful at hop additions also.

You made beer, now don't rush the fermentation process and leave the top on!:rockin:

 

[gwapogorilla]

Glad to hear brew day went so well. So, what's on the shopping list for upgrades?

 

[PatrickLS83]

I didn't have a hydrometer for like my first 6 months of brewing. You can ballpark the ABV based on the recipe, you'll see primary fermentation with the airlock bubbling. Just let it ferment for about 2 weeks. Chances are if you get bubbles for the first few days then it's fine. You won't know 100% that you hit your FG but heck you're going to taste it and you'll know if it's good or not. I wouldn't stress it, but get one for future brews.

 

[PatrickLS83]

Also, congrats to you! Sorry for not saying that. Welcome to the obsession. Last thing, when you get a hydrometer look at getting a wine thief for taking readings. I have a real cheap one that I've used for a long time and I love it.

 

[BarleyDarling]

I actually already bought a hydrometer on Amazon. I'm going to need to know the gravity of it when I brag to all my friends later.

I already have bubbles in the airlock. Is it bad that I woke up in the middle of the night worrying about whether or not I sanitized properly or if I let my yeast activate long enough before I pitched it. I actually lost sleep over this stuff. I'm a nerd!

My plan is to brew a few more 5 gallon extracts and step up to partial grain and eventually get that real all grain going.

 

[ImNoExpert]

Is it bad that I woke up in the middle of the night worrying about whether or not I sanitized properly or if I let my yeast activate long enough before I pitched it. I actually lost sleep over this stuff. I'm a nerd!

If lying awake in bed thinking about brewing makes me a nerd, then come lay your eyes upon me fellow nerds, for I am your king!

 

[PatrickLS83]

Sometimes the morning after a long brew day I run downstairs like a kid on Christmas morning just to see if the bubbles have started.

 

[BarleyDarling]

Haha!! That was the first thing I did this morning. I counted a bubble every 30 seconds or so. Now it's going about every 5 seconds.

 

[PatrickLS83]

Haha!! That was the first thing I did this morning. I counted a bubble every 30 seconds or so. Now it's going about every 5 seconds.

It will most likely ramp up quick with the most activity happening over the next couple days. By the end of the week, if it stops bubbling, don't worry because that's normal. Stick to your fermentation schedule. Even with no signs of bubbles the suspended yeast will be consuming chemicals that cause off-flavors. I usually do one week in primary, one week in secondary, then keg and carbonate/condition for a week (or longer depending on the style). If you're not planning on transferring to a secondary fermenter, that is ok. I would just let it sit in primary for 2 weeks to give the yeast time to "clean-up", then bottle or keg.