soccerguy83
Well-Known Member
Thanks! I can't help but think how good it would have been if it had concentrated down just a hair more on the boil haha! But if that is the worst of my mistakes on my first brew, I will be more than happy!!
First Brewday is Saturday!
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Thanks! I can't help but think how good it would have been if it had concentrated down just a hair more on the boil haha! But if that is the worst of my mistakes on my first brew, I will be more than happy!!
soccerguy83
Well-Known Member
Last night I kegged my first batch.
This process started last Thrus when I bought my used keg from the LHBS. I rinsed it twice with hot water, took the posts off and replaced the o-rings. I then mixed up a batch of PBW in the keg and let it do it’s magic over the next couple days. On Sunday I began cold crashing my beer. Monday night I rinsed the keg twice with hot water again and left it filled with water. All of this brings me to last night.
Last night, I dumped the water out of the keg and filled it with three gallons of warm water and Starsan. I let it sit for 5 minutes then put the lid on and flipped it for 5 mins. I hooked up the CO2 and under 2psi I pushed Starsan out into the beer line to sanitize. After that I auto syphoned the Starsan out into my bottling bucket for 5 mins. Then I filled 5 22oz bottles and 2 12oz bottles out of the spigot to get that sanitized. Next I auto syphoned out of the bottling bucket into the bucket with my bottles and placed my caps in a glass with Starsan.
I was finally ready to Keg! I brought my carboy in from the fermentation chamber in the garage to the kitchen where I was working. This caused a bit of the yeast cake to come back into solution but not enough for me to worry about it. I syphoned out of the carboy into the keg until I was almost done with the carboy, I let the last little bit go into the bottling bucket (was less than I was expecting). I sanitized the keg lid again, put the lid on, and added a couple pounds of CO2.
I took my bottling bucket and filled a single 22oz and the 2 12oz bottles. To these I added the appropriate carbonation tabs and capped.
After bottling, I took the keg out to the fermentation chamber and put it under 20psi. It will stay at this pressure for at least 24 hours then I will lower it down to serving pressure of 12psi.
Then came the task of cleaning everything! I’m looking forward to trying the beer on Sunday!
This process started last Thrus when I bought my used keg from the LHBS. I rinsed it twice with hot water, took the posts off and replaced the o-rings. I then mixed up a batch of PBW in the keg and let it do it’s magic over the next couple days. On Sunday I began cold crashing my beer. Monday night I rinsed the keg twice with hot water again and left it filled with water. All of this brings me to last night.
Last night, I dumped the water out of the keg and filled it with three gallons of warm water and Starsan. I let it sit for 5 minutes then put the lid on and flipped it for 5 mins. I hooked up the CO2 and under 2psi I pushed Starsan out into the beer line to sanitize. After that I auto syphoned the Starsan out into my bottling bucket for 5 mins. Then I filled 5 22oz bottles and 2 12oz bottles out of the spigot to get that sanitized. Next I auto syphoned out of the bottling bucket into the bucket with my bottles and placed my caps in a glass with Starsan.
I was finally ready to Keg! I brought my carboy in from the fermentation chamber in the garage to the kitchen where I was working. This caused a bit of the yeast cake to come back into solution but not enough for me to worry about it. I syphoned out of the carboy into the keg until I was almost done with the carboy, I let the last little bit go into the bottling bucket (was less than I was expecting). I sanitized the keg lid again, put the lid on, and added a couple pounds of CO2.
I took my bottling bucket and filled a single 22oz and the 2 12oz bottles. To these I added the appropriate carbonation tabs and capped.
After bottling, I took the keg out to the fermentation chamber and put it under 20psi. It will stay at this pressure for at least 24 hours then I will lower it down to serving pressure of 12psi.
Then came the task of cleaning everything! I’m looking forward to trying the beer on Sunday!
soccerguy83
Well-Known Member
Tried it last night and the front end is very good, still needs a bit more carbonation as the head retention just isn't there yet. The back end though has some weird off flavor, I don't think it is the "extract twinge" it's more of a "skunky" kind of flavor yet it may be DMS showing through, cooked vegetables maybe. I'm not sure when DMS comes through; on the front or back end.
All in all though, it is drinkable, and very sessionable down at 4.73% abv! I'm more than pleased that its a drinkable first batch and that I didn't screw anything up royally haha!
Now I just need to get my keezer built to free up my fermentation chamber for the next batch!
All in all though, it is drinkable, and very sessionable down at 4.73% abv! I'm more than pleased that its a drinkable first batch and that I didn't screw anything up royally haha!
Now I just need to get my keezer built to free up my fermentation chamber for the next batch!
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