First Brew General Questions

[arnobg]

Greetings from TN everyone,

for my birthday my girlfriend got me a BSG K7 kit and I bought some additional equipment including: Bayou SP10 gas burner, Bayou 36 qt. stainless pot (went big so I can expand later at less cost), Star San, floating thermometer. My first next purchase is likely a wort chiller. I have a Bavarian Hefeweizen Extract kit and I am ready to start brewing!

I do have a few questions of course and I'll start by saying I have been reading/researching for a couple weeks now as I am extremely meticulous/OCD.

1. I live in a 3 story condo with a basement/garage on the first floor that is half in a hill. but even in the 85-90 degree weather it isn't very cool. I put 5 gallons of water in my plastic carboy with a sticker thermometer on the bucket and placed it in a closet in the condo since it should be cooler inside (it is right next to an air vent which comes out of the floor). After keeping an eye on it for a few days it is steady at 70-72 sometimes getting down to 68. Is wort going to be similar temps or is this a bad test? Is this going to be cool enough, or should I put it in the spare bathroom I don't use with water in the tub and the fan/towel method? (not sure this will even work with plasitc? Was gonna use glass for secondary.) I don't want to wait until fall I want to start learning and having fun!

2. I plan on logging stuff in a composition book or program. Anyone have any recommendations and also what minimum stuff should I log besides gravity when using kits? (I plan on doing all grain after learning basics).

Anyways thanks for reading and appreciate all of the help!

 

[brewing_clown]

1. Fermentation will generate some heat - I think up to about 10F. For a Hefe, this will not be a complete disaster, but keeping it in a bucket of water will at least keep the temp a little more stable

2. Beersmith is good. Brewer's Friend web site is good also. I would log every observation that you think will help in the future when you reflect on how the beer turns out. Temps, gravity, how intense fermentation is, what the wort tasted like, etc.

3. Brewing a hefe at potentially higher temps - I would recommend a blow off tube. All of the hefe's that I have done have had a fierce fermentation generating a lot of krausen.

 

[Sammy86]

1. Fermentation will generate some heat - I think up to about 10F. For a Hefe, this will not be a complete disaster, but keeping it in a bucket of water will at least keep the temp a little more stable

2. Beersmith is good. Brewer's Friend web site is good also.

+1

72-74 ambient temp is going to put your wort at 80-85 which will be extremely high for them. At those temperatures one might expect some off flavor to be noticeable in the beer.

As many Brewers will tell you here a huge key to success in brewing is fermentation temperatures. So keep the wort in the 60's and enjoy the fruits of your labor!

 

[Sailingeric]

You could brew a saison, they love the heat. Other option is if you have room a small fridge or chest freezer with some kind of temp control.

 

[arnobg]

Thanks for the replies. I have been actively looking for a small fridge/freezer on craigslist already and I haven't even brewed yet, I'm already addicted to this hobby!

Unfortunately there is nothing decent as of now but I will keep looking. Until then I suppose I will use the tub or a large rubbermaid and fill it with water and a couple containers filled with frozen water to keep it cool during the day while I'm gone, then switch them out. Does this sound like it would work well enough temporarily until the fall?

Will the wet towel method work with a plastic bucket or only glass carboy?

 

[arnobg]

Thanks for the replies. I have been looking on craigslist already for a small fridge/freezer with no luck locally yet but I will keep looking.

I suppose for now it would be sufficient enough to use the tub/rubbermaid method and put some frozen bottles of water in there to keep it cool during the day...at least until fall rolls around? Would a towel wick even do anything with a plastic bucket?

What is the best product/DIY parts for a blow off tube for a plastic carboy, I don't need to be cleaning any ceilings I rent the place.

 

[flars]

What is the yeast you plan on using? The yeast used will decide the optimum fermentation temperature and the temperature controls which may be needed.

 

[arnobg]

Sorry for the double reply, it required a moderator and I didn't know that is why it didn't post first.

As for the yeast, it is form the kit. Safbrew WB-06 Dry Wheat Beer Yeast. Temp range: 53.6-77 F ideally 64.4-75.2 F

I assume this is the temperature after adding the yeast and what it will be resting at.

 

[Sailingeric]

Thanks for the replies. I have been actively looking for a small fridge/freezer on craigslist already and I haven't even brewed yet, I'm already addicted to this hobby!

Unfortunately there is nothing decent as of now but I will keep looking. Until then I suppose I will use the tub or a large rubbermaid and fill it with water and a couple containers filled with frozen water to keep it cool during the day while I'm gone, then switch them out. Does this sound like it would work well enough temporarily until the fall?

Will the wet towel method work with a plastic bucket or only glass carboy?

I got this for less than $200 at the Depot, http://www.homedepot.com/p/Amana-5-3-cu-ft-Chest-Freezer-in-White-AQC0501DRW/205046737, it is less than 3 feet wide and less than 2 feet debt, wired up with a STC-1000 it has worked like rock star for me. And when not in use for making beer I crank it down to 35 and keep the bottled beer ready to go.

 

[flars]

Sorry for the double reply, it required a moderator and I didn't know that is why it didn't post first.

As for the yeast, it is form the kit. Safbrew WB-06 Dry Wheat Beer Yeast. Temp range: 53.6-77 F ideally 64.4-75.2 F

I assume this is the temperature after adding the yeast and what it will be resting at.

I have never used this yeast, but all yeast, during active fermentation produce heat. You can expect a temperature rise of 3° to 5°F during the first few days of fermentation for low to mid gravity beers.

Wet towel and fan combos will work for a bucket also. Don't cover your exterior thermometer strip though, or have it in the air flow. Thermo strips are also cooled giving a false reading on the fermentor contents.

 

[arnobg]

Thanks for the tip on the thermo, I have it too low I'll move it up luckily I have extra ones.

Would just water without a fan be sufficient if using ice bottles. Also as long as it is staying cool enough are temperature fluctuations okay during the first days of fermentation, Or does it need to be steady within a degree or two.

 

[flars]

Thanks for the tip on the thermo, I have it too low I'll move it up luckily I have extra ones.

Would just water without a fan be sufficient if using ice bottles. Also as long as it is staying cool enough are temperature fluctuations okay during the first days of fermentation, Or does it need to be steady within a degree or two.

Water and ice bottles will do it. The best method is what works.

 

[Biscuits]

I think the tub with towel/fan is probably the best most cost effective method until you can get set up with a fridge or freezer.

As far as logging, log everything...if the wind blows and you feel that it caused hot break material to fall back into the boiling wort, log it. Log everything because sometimes the devil is in the details, but usually they are just happy accidents, and always learning experiences.

Seriously though, some things maybe you haven't though to log.
- Boil off rate
- Mash temp fluctuations
- How long it took you to cool the wort to pitch temp
- If you stirred, didn't stir, stirred a little

I think you get the picture. Anyway, welcome to the hobby, it is fun, rewarding, and only as expensive as you convince yourself it needs to be...which is always a lot!

Also, many here will agree that secondary is not necessary. Most people just leave their beer in primary until it is time to bottle and secondary is only used if they are racking onto fruit or some other addition, or simply just to free up their fermenter for another brew. There is no right or wrong, but if you chose to skip the secondary, you can look at it as if you have two fermenters now.

 

[arnobg]

Thank you all for the comments and help!, This forum is fantastic so many responses and so fast!

The only other main question I have at this time is in regards to measuring temperature of the wort boil. I have a floating thermometer that came form a local brew store, is it okay to sanitize and stick this directly in wort to check temperatures while bringing up to boil and cooling?

Also, the point of an airlock is to not let air in, so when checking hydrometer readings a week or so in to fermentation the lid has to be opened and re-sealed. Is doing this multiple times to see if fermentation is complete not an issue?

The other thing that I am not super comfortable with how to do since I haven't yet is aerating wort. Do I basically want to just "slosh" the bucket around and let it "gush" in when I pour it into the plastic carboy?

 

[Sailingeric]

Thank you all for the comments and help!, This forum is fantastic so many responses and so fast!

The only other main question I have at this time is in regards to measuring temperature of the wort boil. I have a floating thermometer that came form a local brew store, is it okay to sanitize and stick this directly in wort to check temperatures while bringing up to boil and cooling?

Also, the point of an airlock is to not let air in, so when checking hydrometer readings a week or so in to fermentation the lid has to be opened and re-sealed. Is doing this multiple times to see if fermentation is complete not an issue?

The other thing that I am not super comfortable with how to do since I haven't yet is aerating wort. Do I basically want to just "slosh" the bucket around and let it "gush" in when I pour it into the plastic carboy?

Leave the lid on for a couple weeks and it should be done by then. Opening now and then is ok but it is best to just let the yeast do their thing. And don't worry if you dont get airlock bubbles. A lot of buckets dont seal that tight and it is ok, beer is being made and it will be fine, as you can see below
[ame]https://www.youtube.com/watch?v=xClXKMhcFr0[/ame]

 

[Biscuits]

The only other main question I have at this time is in regards to measuring temperature of the wort boil. I have a floating thermometer that came form a local brew store, is it okay to sanitize and stick this directly in wort to check temperatures while bringing up to boil and cooling?

The only time you need to check temp is when you're mashing and when you're getting to the point during cooling where you will need to pitch yeast. In both cases it is best to have a spray bottle with some sanitiser pre-mixed and ready to go, spray the end of the thermometer well before each time you check. It is a little more important during the cooling phase as, even if something happens to get in during your mash, it will most likely be killed off during the boil.

Also, the point of an airlock is to not let air in, so when checking hydrometer readings a week or so in to fermentation the lid has to be opened and re-sealed. Is doing this multiple times to see if fermentation is complete not an issue?

It isn't ideal to take the lid off, but it is a necessary evil...although, you could play it safe and let it sit untouched for a week and a half to two weeks as most regular gravity (1.060'ish and below) will almost certainly be fermented by that time, unless you have other issues happening.

The other thing that I am not super comfortable with how to do since I haven't yet is aerating wort. Do I basically want to just "slosh" the bucket around and let it "gush" in when I pour it into the plastic carboy?

In a nut shell, yes. Make sure the bucket and lid are well sanitized and slosh it around really well for atleast 2 or 3 minutes. It takes some time for oxygen to be absorbed into solution, so a quick rock isn't always sufficient. Although, as you transfer to your fermenter, it will get aerated as well, I have forgotten to shake a couple of times and there was no ill effect.