First brew day

[NCBeerMedic]

So I finally bit the bullet, and about five days later,
https://www.homebrewtalk.com/photo/box-11-62474.html.

After reading and watching everything I could, I decided it was time to give it a shot, I mean, what could go wrong, right?

So I boiled
https://www.homebrewtalk.com/photo/boil-11-62472.html

and I boiled some more
https://www.homebrewtalk.com/photo/boil-21-62473.html

and while the watched pot boiled, I sanitized
https://www.homebrewtalk.com/photo/clean-11-62475.html
shameless plug :rockin:
https://www.homebrewtalk.com/photo/nb-bucket1-62479.html


until it was finally time, after cooling, to pour it into the fermenter
https://www.homebrewtalk.com/photo/ferm-21-62477.html

and find a quiet place for those yeast to go to work
https://www.homebrewtalk.com/photo/ferm-31-62478.html

Now I just have to wait 3 weeks and then I get to sanitize and move it over to the secondary. Boy this brewing is a lot of waiting.... I sure hope this Irish Red Ale is good when it's done.

 

[Rockn_M]

If your patient and like to clean then this is the hobby for you!

Congrats on your first brew!

 

[NCBeerMedic]

Thanks Rockn,
that's the beauty of it, my SWMBO won't let me wash dishes, she insists on it. So I brew, she cleans, what could be better?

 

[Hello]

Thanks Rockn,
that's the beauty of it, my SWMBO won't let me wash dishes, she insists on it. So I brew, she cleans, what could be better?

Give it a few brews and see how much she wants to clean up after you. I make such a mess while brewing I would never think anyone else who isn't brewing would put up with it. However, you have a keeper right there!

A couple of things. Congrats! That is straight awesome and I remember my excitement after my first brew. How come you want to move to secondary? You will find many do not but it is entirely up to you. I'm in the camp where I do not unless I need to.

What beer did you brew?

 

[NCBeerMedic]

I did the NB Irish Red Ale. I have a lot of crud in the primary right now and I want to get a nice clear beer. Besides, I've got it, might as well use it

Where in NC are you at?

I'm in Lumberton, outside of Fayetteville

 

[Hello]

I did the NB Irish Red Ale. I have a lot of crud in the primary right now and I want to get a nice clear beer. Besides, I've got, might as well use it

Where in NC are you at?

I'm in Lumberton, outside of Fayetteville

Well, this whole "I've got it may as well use it" has another purpose. You just watch. The trub and yeast will settle. Often racking to secondary clears it somewhat but careful racking on top of the trub and yeast cake can do a good job as well when bottling. Then you have what is now a second fermenter and an opportunity to brew again, like tomorrow if you're inclined. That is what happened to me. They gave me two buckets and I read enough here that told me a secondary for a hefeweizen was a waste of my time. Ergo, brew again! No sense in a second bucket going to waste! I quickly built a pipeline which helps me be patient with my other brews. Even giving away about a case per batch, I still had beer to drink. It's glorious!

I'm nearby Raleigh. I've never been that way, perhaps passed through to get to some other city. Are you in the service? seems people that way are often service members.

 

[NCBeerMedic]

No just ran out of gas and never left. I have to leave for a 3 week class, so no brewing a second batch for me as of yet. However it's in Asheville and I plan on making good use of the off time to go around sampling different styles. Then I'll look at another kit, soon...

Sent from my iPhone sitting in my OlllllllO using the Home Brew app

 

[Croyzen]

Northern Brewer is legendary for telling you to secondary. After all, the kit you bought comes with two carboys. The fact is, that beer has absolutely no need to go into a secondary. It would be a complete waste of time. But you'll do it because the kit says so and it's your first brew. I like NB as a supplier and for the videos they have back when Dawson, Keeler, and Walton were there but their kit instructions are terrible. Everything from the temperature to steep the grains (in cold water for 20 minutes or until 170, should steep for 20-30 minutes between 150-170), no mention of how vital it is to ferment at the yeast's cool end (just keep the carboy in a "quiet place" fail), pitching right on the wort without rehydrating (yet they have a dry yeast rehydration video claiming it to be essential), dumping all extract in at the beginning of the boil (no mention of late extract additions), no mention of the devastating effects of using chlorinated water in fact they say if the water tastes good it's good to brew with. Talk about dooming a new homebrewer. This is probably why they suggest a multi-week secondary on a simple Irish ale.

The truth is, using better brew day procedures that beer should ferment out in 7-10 days and be in the bottle or keg any time after that. If you want that secondary conditioning just let it sit in the bottle for 3+ weeks.


Not to be a downer, congrats on becoming a brewer! That's great. Rule number 1, never trust beer kit instructions!

 

[NCBeerMedic]

YIKES!! And I thought I had it figured out. Now you have me questioning whether my brew will be good or not.

 

[Hello]

No just ran out of gas and never left. I have to leave for a 3 week class, so no brewing a second batch for me as of yet. However it's in Asheville and I plan on making good use of the off time to go around sampling different styles. Then I'll look at another kit, soon...

Sent from my iPhone sitting in my OlllllllO using the Home Brew app

Asheville is awesome for beer nowadays. I need to get there again.

YIKES!! And I thought I had it figured out. Now you have me questioning whether my brew will be good or not.

No no! Stop, your beer is great. We see your pitch temp, 68-70, that is okay. It should be slightly cooler now, hopefully. 68-70 isn't terrible for fermentation but inside it is much warmer during active fermentation. You're OK. Do not worry at all. The guy isn't wrong per se but I think some assurance could have been helpful. You did good. Good boil from what I can tell and that is that.

Now you could brew again before you leave, leaving it for 3 weeks in primary is not a bad thing. Just trying to push you to the ledge I like to stand on and brew more beer than actually necessary. I have 5 fermenters full right now. 4 are definitely done. I need to bottle, keg, or just grab a straw. I love the process, that's part of my problem.

 

[Croyzen]

The best tip I can give you right now to improve the beer is to get the carboy temp down in the lower 60s. The fermometer shows 70 degrees and that's really hot for just about any ale using yeasts like Nottingham, S04, US05, 1056, 001, etc. It's probably only going to go up in temp which is a bad thing and would probably then require that secondary they suggest. Normally what I do based on what I have learned here and other places is ferment at the lower end of the yeast strain. So if you sprinkled Nottingham on it for instance, a good plan would be to keep the carboy at 62-64 degrees during active fermentation. Then when it starts to slow down in about 3-4 days let it rise up to around 68 and sit there until it's done and you see the "croyzen" fall, yeast floc out and the airlock activity slow down to about nothing. The great thing about using carboys is you can watch all this in addition to airlock activity.

So how do you get that temp down? Swamp cooler! Fill up a tub/container with some water and ice/frozen jugs and put the carboy in it. Do a search here for swamp coolers. It takes some playing with ice and water additions at first to learn how to keep the temps where you want them.

You'll make beer regardless and you got the first one under your belt so you'll have some experience. Beer kit instructions are written to technically produce beer. I learned this. The kit you bought has a DVD produced by Chip Walton and it's very nice but it's the simple "Hollywood" version of beer making... Selling the dream!

 

[brewbama]

I did the NB Irish Red Ale. I have a lot of crud in the primary right now and I want to get a nice clear beer. Besides, I've got, might as well use it

Where in NC are you at?

I'm in Lumberton, outside of Fayetteville

I recently brewed their Irish Ale as well. When it's done let me know what you think about it. I don't want to influence your take. Then I'll give you mine.


Sent from my iPhone using Home Brew

 

[NCBeerMedic]

I didn't rehydrate my yeast and it's just sitting there, no bubbles no foam. I knew it I killed my beer!


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

 

[barnaclebob]

How long has it been since you pitched? You likely haven't killed your beer

 

[NCBeerMedic]

Ok, I put the carboy into a sink of ice water to lower the temp down around 60. We'll see how that goes....

 

[cheddarhed3]

Welcome to the "science" of homebrew. There are just as many opinions it seems as different types of brews. The good thing is that experimentation is encouraged and change can be good!! Good luck in your journey...Cheers!!

 

[Croyzen]

Be careful not to get it too cold. Also, don't worry about not rehydrating the yeast. In fact, that was probably my most "controversial" statement. You'll get varying opinions on it. I say do it but others who produce some fine beer don't. It's so easy to do that I just do it every time I use dry yeast. A package of Nottingham will ferment that beer out just sprinkled on the wort so don't stress there. What is not in debate however is fermenting at the proper temperature for the yeast strain. It also may be stressful for the yeast to bring the temp down too fast but if you stabilize it in the mid 60s you should be fine. Always try to cool the wort down to yeast pitching temps right off the bat. Pitch the rehydrated yeast or yeast starter within 10 degrees of the wort.

Your temperatures will bounce around a bit while you figure it all out. It will be fine. After a couple of batches you'll get better. As far as activity in the carboy, just give it another day. I've had Nottingham take until the next day to really take off. If you got the yeast in the carboy, it will ferment. Check it tomorrow and don't let it get too cold. You want 62-65 range.

Did you purchase a hydrometer? It will help you learn how to know when it's done fermenting.

Another tip about the NB instructions... They tell you to prime bottles with 5oz of dextrose regardless of the style. That's way too much for that Irish ale. In fact NB contradicts themselves yet again by offering a priming sugar calculator on their website. Go there and select Irish red and lookie lookie... You'll be over priming the batch using 5oz. Another example of one size fits all instructions.

 

[sirbrewsalittle]

The NB Irish Red ale was my first aswell. I just bottled it up this past weekend. I follow all the instructions they provided to the letter, after about a day I saw activity in my airlock. I was scared I killed my yeast at pitch time due to the fact my thermometer broke, I had to guess when was a good time to pitch. Apparently I choose correct. From all I've read on here its really hard to actually kill a beer. RDWHAHB!

 

[MikePote]

You did not kill your beer. I screwed up my first five or so batches in some way or another and all came out fine. Maybe a little too hoppy or a mild off flavor but still good beer. Sombody said how this is a great hobby for people who are patient and like to clean. I am not patient and hate cleaning but it is soooooo worth it. Be prepared for it to take over. It did for me.

 

[Croyzen]

Actually, it's good you got the temp down before it took off. The act of fermentation produces heat so while it's really going for around 3 days you'll be adding ice to keep that temp at 64. Once it slows down start backing off the ice and you may be able to dump the water/ice altogether. Just keep an eye on the fermometer. Once active fermentation has slowed it's not as critical to keep the temp down.

Whenever you use a yeast in the future do a search on what temps to ferment with it. You're actually in good shape. Tomorrow that thing will be going nuts!

I brewed two NB kits in the past. They were my worst beers and it wasn't the fault of the ingredients. I was new and following kit instructions. I did a partial mash kit and got such low efficiency using their instructions. I came here and saw DeathBrewers partial mash instructions, used them on my next PM and all was good. So yes, I have a thing about NB's instructions. And they are an otherwise great retailer, quality stuff and fresh ingredients.

 

[BadDeacon]

Trust the yeasties. I pitched us-05 in 65 deg wort. Nothing for 3 days then this happened.

.

All that to say. Watch out! They'll spring to life. Btw, that pic was 6 days ago and it is still rolling!!!

Let it sit 3 weeks and then bottle. Patience is key. Last batch I brewed around thanksgiving, it just about perfect now 2 months later in the bottle!

 

[Hello]

I didn't rehydrate my yeast and it's just sitting there, no bubbles no foam. I knew it I killed my beer!


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

You are okay. I promise. What is the temp on that little sticker strip? If it's low it's going to be a bit slower to start. Keep asking questions...that's what this site is for!

Trust the yeasties. I pitched us-05 in 65 deg wort. Nothing for 3 days then this happened.

.View attachment 185254

All that to say. Watch out! They'll spring to life. Btw, that pic was 6 days ago and it is still rolling!!!

Let it sit 3 weeks and then bottle. Patience is key. Last batch I brewed around thanksgiving, it just about perfect now 2 months later in the bottle!

He should be okay because he has an appropriate amount of headroom. You didn't and probably needed a blowoff tube from the start.

 

[BadDeacon]

That was the blowoff hanging from the top.

You are correct in the headroom but it's just so hard leaving info that wort behind!!!!

 

[NCBeerMedic]

Well as you can see, I have cooled down the fermenter to around 64. Now I have some krausen starting to form and some bubbles in the airlock. I feel better now.




Sent from my iPad sitting in my OlllllllO, using the Home Brew app

 

[BadDeacon]

Your golden. Now talk nicely to them. Once they get going they'll put off some heat too. Like 5 deg or so over ambient. That'll last til the krausen falls back down.

 

[Hello]

That was the blowoff hanging from the top.

You are correct in the headroom but it's just so hard leaving info that wort behind!!!!

I beg your pardon, I was wrong. I've had one blow out even with a blow off tube but it was no head room + 1 gallon jug. Luckily it was in a cooler with the lid nearly all the way on. No real mess to deal with outside the contained area.

OP, sounds like you're rolling now.

 

[NCBeerMedic]

Thanks guys. I know I probably didn't hurt the beer. I just did as many noobs do and panic when I didn't see the huge plume of krausen forming like the videos show. I'll drink whatever comes out of this. And learn.

And Hello, I ordered 2 more kits... You pushed and I fall down and go boom...

 

[davygoat2]

Clean boil clean cool pitch and wait.Easy-Peazy!
It's not hard to get the sanitizing right, Oxy-clean and starsan.
Done Deal!
I stocked up on 22 oz. bottles, less bottles to clean and sanitize.
Good Luck!! I'm having fun with it, you seem to be too
I didn't have fun racking to secondary, too much fussing on my part about whats growing in there.
Sticking to primary Requires less patience before drinking.

 

[Kirkwooder]

The one thing that I have noticed in these 3 pages of replies is the most important piece of advise, Don't worry, have a beer, and relax! You made beer!

While brewing does take a fair deal of science, it doesn't take rocket sciencetists to brew it. It really is quite difficult to screw it up royally!

Be sure to read everything that you can on this site, but you will need to develop your own brew "style". None of the advise is bad, but none is set in stone either! After all, brewing is an art as well as a science. Your first few batches aren't going to win you any awards, but they will likely be pretty good beer.

Now, my advise is, if you will be away for 3 weeks, then you very well may want to rack to that secondary, and let it ride. Time can heal many brewing wounds! If it's not nearly done fermenting then leave it sit in the primary while you are gone, I've done it without any noticeable off flavors, and like I said, time is your friend!

Brew on!

 

[NCBeerMedic]

So does every beer have thick foam on top? Mine doesn't looks kinda pitiful. Should I pitch some more yeast?


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

 

[Croyzen]

I'm guessing you pitched a whole pack of Nottingham? If you've been at 64 for a day now just let it sit and keep the temp constant. How's the airlock activity? How about the wort? Is it starting to mix around when you look in the carboy? The weak foam is an indication that active fermentation hasn't kicked off just yet that's all. I've used Nottingham a lot and it hasn't failed me yet. It has taken longer times to kick off though. I think I had one take close to 48 hours to go. Check some Nottingham threads to put your mind at ease.

Don't worry about pitching more just yet since you just pitched yesterday. Look for signs of increased activity, solution mixing faster, more airlock activity, then of course you'll know when the krausen kicks up and the airlock takes off. I highly doubt it won't ferment as it is. It's hard to relax on a first beer though. Post an update tomorrow and I bet it's moving in the right direction!

 

[NCBeerMedic]

Airlock is bubbling about every 3-4 seconds. No activity in the wort yet though. I'll be patient...


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

 

[Kirkwooder]

Airlock is bubbling about every 3-4 seconds. No activity in the wort yet though. I'll be patient...


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

Success!

Your fermentation should go with out a hitch from here on out. Try and keep the temps. in the low 60's, let it clear, prime and bottle! Then enjoy!

 

[Hello]

Airlock is bubbling about every 3-4 seconds. No activity in the wort yet though. I'll be patient...


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

Let that poor little guy rest for a bit. He's been through a lot in the last few days. If it will help take your mind off things, I'll ship you a couple bottles of home brew so you have something to keep you occupied while you wait. People here do trades all of the time and I've done a few. When your beer is done, you can even send me a bottle if you'd like.

 

[NCBeerMedic]

Let that poor little guy rest for a bit. He's been through a lot in the last few days. If it will help take your mind off things, I'll ship you a couple bottles of home brew so you have something to keep you occupied while you wait. People here do trades all of the time and I've done a few. When your beer is done, you can even send me a bottle if you'd like.

I've got krausen! The wort looks like Guinness after the pour! I never doubted it for a second.

I'd be honored to drink your beer!

And I'd be happy to send you some of mine. That way, there'll be two people saying this ain't bad!


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

 

[NCBeerMedic]

So I got home from my long trip. It was time to move it to the secondary.




Into the closet for another week or so. Then, to the bottles !!


Sent from my iPhone sitting in my OlllllllO using the Home Brew app

 

[BadDeacon]

Looks Great!

 

[NCBeerMedic]

Well it's all bottled now, didn't quite get as much as I should have. But 42 is better than none. Tasted the green beer, tastes pretty good!


Sent from my iPad sitting in my OlllllllO, using the Home Brew app

 

[BadDeacon]

Rockin!

 

[Hello]

Looking good! How were the homebrews I sent?