LilRoundHouse
Member
My very first brew! I've been devouring books (and new beers) for the last month, and reading up a lot online getting ready for my first brew.
It's a one gallon test batch, did it all in-kitchen. All-grain, strainer-sparged (a-la Brookyln Brew Shop technique) and fermenting in a 4L Carlo Rossi jug. Slight variation on a SMASH IPA recipe, trying to keep things straightforward, ingredients-wise (Maris Otter, Crystal 40, whole leaf Chinook, Safale US-05) Looking to plant a bunch of Chinook hops this year at the farm, so I figured I might as well start by brewing with them. Public sentiment on Chinook as a flavor and aroma hop is divisive and mixed. Fingers crossed!
Overall, I think things went pretty well. Controlling mash temp in a thin stockpot on a glass top stove is a bit like playing Flappy Bird, but I think I managed to keep the overall temps in the sweet spot for the vast majority of the mash. It'll be easier next time having done it once. It made our entire house smell like boiling Grape Nuts (which I loved, my girlfriend... less so).
Biggest error I made was not keeping track of liquid volume during the boil. Was shooting for a one-gallon batch, and I ended up having to top off with a quart of sterilized/cooled water right before I pitched and was still a bit short.
Got everything strained and into the jug pretty smoothly... was fastidious about the Star San on everything and I'm hoping that will save me from having any infection issues.
Tasted some of the last drippings from the boil that didn't make it into the jug, and it was surprised at how much it kinda already tastes like beer. The wort was sweet, strong, and actually had a good strong hoppy flavor.
Currently sitting in our guest shower at a dead-steady 59°F ambient. Fermentation hasn't been like a lot of the yeast-splosions I see posted up everythere, but it's getting foamy on top and putting out bubbles once every second or two from the blowoff tube, so it seems to be progressing nicely.
Pictures below! I suppose I'll be back in full on noob-mode when I see a speck in the foam or to ask everyone if it's infected, but for now I'm pretty pleased with how things went the first time. Thanks to all here for the warm, welcoming and supportive environment I have experienced so far as a new guy. It helps a lot.
Obligatory dog-brew-buddy shot. She gives zero f***s about brewing as it turns out. Next time I'll drop hot dogs at regular intervals to keep her interest up.
It's a one gallon test batch, did it all in-kitchen. All-grain, strainer-sparged (a-la Brookyln Brew Shop technique) and fermenting in a 4L Carlo Rossi jug. Slight variation on a SMASH IPA recipe, trying to keep things straightforward, ingredients-wise (Maris Otter, Crystal 40, whole leaf Chinook, Safale US-05) Looking to plant a bunch of Chinook hops this year at the farm, so I figured I might as well start by brewing with them. Public sentiment on Chinook as a flavor and aroma hop is divisive and mixed. Fingers crossed!
Overall, I think things went pretty well. Controlling mash temp in a thin stockpot on a glass top stove is a bit like playing Flappy Bird, but I think I managed to keep the overall temps in the sweet spot for the vast majority of the mash. It'll be easier next time having done it once. It made our entire house smell like boiling Grape Nuts (which I loved, my girlfriend... less so).
Biggest error I made was not keeping track of liquid volume during the boil. Was shooting for a one-gallon batch, and I ended up having to top off with a quart of sterilized/cooled water right before I pitched and was still a bit short.
Got everything strained and into the jug pretty smoothly... was fastidious about the Star San on everything and I'm hoping that will save me from having any infection issues.
Tasted some of the last drippings from the boil that didn't make it into the jug, and it was surprised at how much it kinda already tastes like beer. The wort was sweet, strong, and actually had a good strong hoppy flavor.
Currently sitting in our guest shower at a dead-steady 59°F ambient. Fermentation hasn't been like a lot of the yeast-splosions I see posted up everythere, but it's getting foamy on top and putting out bubbles once every second or two from the blowoff tube, so it seems to be progressing nicely.
Pictures below! I suppose I'll be back in full on noob-mode when I see a speck in the foam or to ask everyone if it's infected, but for now I'm pretty pleased with how things went the first time. Thanks to all here for the warm, welcoming and supportive environment I have experienced so far as a new guy. It helps a lot.
Obligatory dog-brew-buddy shot. She gives zero f***s about brewing as it turns out. Next time I'll drop hot dogs at regular intervals to keep her interest up.