First brew on Saturday...

[sok454]

SO I'm finally going to brew this saturday morning...

I have all my ingredients, cleaners, sanitizers, fermenters, extract, spoon, thermometer, hydrometer... etc.

Is there anything as a newbie I need to be most aware of? Seems like the biggest problem most newbies have is not getting things sanitized, not letting the primary sit long enough and aerating the wort after its cooled...

What am I missing?

 

[ArkansasRazorbacks]

Remember to USE your hydrometer in what will feel like a rush to pitch the yeast and throw on the airlock.

 

[sok454]

So you are saying make sure to take a reading before I pitch and close it up?

 

[ArkansasRazorbacks]

Yes. You'll need that first reading for comparison to know what your final alcohol content is.

 

[McGarnigle]

If it is an extract batch, you pretty much know what your OG is. So a brew day reading isn't essential.

I think the temperature in which you leave your fermenter is perhaps the biggest mistake people make. You maybe shouldn't just leave it at room temp (depending on how cool your rooms are).

 

[freisste]

If it is an extract batch, you pretty much know what your OG is. So a brew day reading isn't essential.

I think the temperature in which you leave your fermenter is perhaps the biggest mistake people make. You maybe shouldn't just leave it at room temp (depending on how cool your rooms are).

Good call, McGarnigle. The other thing I would suggest is writing the whole process down as sort of a dry run before starting. Very easy way to ensure you have everything you need without having to make a frantic run to the LHBS during a boil.

 

[peanasky]

These are all good ideas. Here's something a lot of people forget early on: Relax, Don't Worry, Have A Store-bought(for the first time)brew...

Good luck!!!

 

[sok454]

My goal tomorrow at work is going to be to write down my plan for the day.

As far as the room temperature thing goes... we have a portion of a our basement that is unfinished... and we keep our house around 63 in the winter and our basement is a bit cooler so I'm hoping it will be just perfect. The guy I bought a bunch of bottles from said that he thinks the reason his beers were never that "great" was due to the fact he kept the fermenter in the closet and it probably was always 75-78 in there.

 

[storytyme]

Just don't rush anything and have patience....enjoy it. Drink beer for sure and don't worry if something goes slightly wrong, because it will still turn out fine.

 

[sok454]

well it better... I gave up my Notre Dame Stanford Tix so I could stay home and brew!

 

[freisste]

Do you have a swamp cooler? It might be a good idea even in a cool room to really control temperature. Otherwise the brew can get to about 10* higher than ambient (not sure what your yeast temp range is).

 

[sok454]

The swamp cooler is a larger vessel that I can put the fermenter in and then put water around it and try to control the temperature correct?

 

[Trokair]

well it better... I gave up my Notre Dame Stanford Tix so I could stay home and brew!

You made the right choice

You sound like you have a good handle on things. My advise is to take it slow but expect to make a mess. I was sooooooooo worried about getting an infection with my first brew that I didn't take enough time to enjoy it like I do now. Some people leave their wort in a pot with a lid overnight to cool and they have no problems so don't rush to get it in the fermenter.

I also endorse very liberal use of Starsan. If you don't have it I would get it. Being able to sanitize anything on a whim without rinsing is awesome.

 

[sok454]

I've got starsan so I'm good to go. currently writing up my notes for tomorrow. I've decided to do the Irish Carbomb Stout since I have all the ingredients. I love stouts so why not shoot for the moon!

Is there anything special with that particular type of beer I need to be aware of?

 

[billl]

"Is there anything special with that particular type of beer I need to be aware of?"

Yes. The higher the gravity, the more it will have a tendency to heat up during fermentation. You need to be able to control that, or you can end up with some off flavors.

You need to pitch an appropriate amount of yeast. If using a liquid yeast, you'll probably want a starter or to pitch 2 packs.

You also need to be prepared to wait longer for the finished product. Higher ABV beers with multiple grains tend to take longer to mature and mellow. They higher ABV beers also tend to take longer to carbonate, so don't rush that step.

 

[unionrdr]

That's true. Even my dark whiskely ale took a day shy of 10 weeks to condition & carbonate.Then the bottles went in the fridge for 2 weeks to get decent head & carbonation.
So paitience is the number one thing to learn in brewing. besides;
Maintaining temp range for the yeast used
Be sure you have everything & out of the fridge,freezer,etc on brewday to come up to room temp.
Don't cover the pot when heating tap water to the boil. Gotta let chlorine,etc evaporate away.
Get a cheap digital scale for measuring by weight hops,sugars,etc
If steeping or mashing,have a thermometer of some kind handy.
A spray bottle of starsan for quick sanitizing spoons,etc
A good set of instructions ro brew day plan in advance
Get a cheap notebook to keep your own step by step notes on everything to do with what stage you're at,observations,numbers,etc.
Relaxe,be patient,& make sure you don't forget anything. Also,cover your fermenter or put it in a dark place so the light doesn't skunk it. It also seems to stabilize temps somewhat as well. Good luck!

 

[freisste]

The swamp cooler is a larger vessel that I can put the fermenter in and then put water around it and try to control the temperature correct?

Correct. About $5 for the tub (same thing I used in college to hold a keg). Put water into it if your room temperature is good for fermenting. If room or fermenter temps are high, add some ice. If yet are low (think garage during winter), don't be afraid to add warm water. Just don't add like boiling water hoping for a faster swing. Thermal shocks aren't helpful to yeast or glass.

 

[JordanThomas]

Make sure that you've got your water situation figured out the night before. I would suggest using tap water left overnight uncovered to allow chlorine to evaporate (that is, assuming your city does NOT use chloramine for treatment, that needs campden). Oh, and have plenty of it. I usually let 10 gallons sit overnight.

 

[sok454]

Should I boil said 10 gallons of water prior to leaving it out? Or just let it sit out? Glad I have an extra kettle!

 

[JordanThomas]

Should I boil said 10 gallons of water prior to leaving it out? Or just let it sit out? Glad I have an extra kettle!

Just let it sit out. If you need top-off water, then boil some. But like I said, if your water report indicates that chloramine is used, you will want to either buy spring water or use a campden tablet.

 

[sok454]

Think I'll call the village to find out about the water.

 

[sok454]

Here is what is in our water report.

Chloramines
2
2.01 - 2.08
MRDLG=4
MRDL=4
ppm
N
Water additive used to control microbes

 

[JordanThomas]

Think I'll call the village to find out about the water.

I had to have someone ask one of the chemists. When I asked about chloramine, it went a little something like this:

Me: "Hello, does Grand Rapids use chloramine to treat city water at the plant tap? I know the water report lists chlorine, but is chloramine used?"

Her: "CHLORINE?!! Yea we use it!"

Me: "Yes, I know chlorine is used, but do you use CHLORAMINE?"

Her: "UGHHH, let me check with the chemist."

...2 minutes later...

Her: "Nope, no chloramine, just chlorine."

Moral of my story - make sure you specify CHLORAMINE. Even though my city didn't use it, I was glad I asked! Hahaha. :rockin:

 

[unionrdr]

Those chloromines will need campden to nutralize,as it cannot be off gassed.

 

[JordanThomas]

Those chloromines will need campden to nutralize,as it cannot be off gassed.

Yes, I mentioned that.

 

[unionrdr]

You're right,you did. Oh well.always good to re-iterate...

 

[sok454]

Looks like I'll be using some bottled water then. Do I need to use the bottled water for the wort etc? Or for the cleaning etc too?

 

[unionrdr]

Spring water worked really well with my recombinent extract recipes. I used disstilled water for my 1st PM 3 days ago. It tastes & smells fantastic already.

 

[sok454]

Got my stuff cleaned. Got my grains measured and bagged. Just gotta pick up water for tomorrow... and sanitize tomorrow morning... WHOOOP WHOOOP!

Question... The recipe said to use the Gold LME... but for the Irish stout that game w my kit it came w/ Dark LME.... both are stouts... why the difference? And will it have a large impact?

Also why did my kit come w Gypsum?

 

[ArkansasRazorbacks]

Do you have a bung or one of those orange carboy caps with the two spouts? The reason I ask is you may want to either put a blow-off tube or be ready to put one if your carboy is a 5 gallon. If you've got a 5 gallon and your yeast wanna go crazy, the krausen can fill the airlock, causing it to go.