First Time Brewer...Long time drinker in Illinois

[Dawgchad]

Hi Everyone,

I am eager to get started in homebrewing. My wife and I have been craft beer enthusiasts for a long time now, and have tried or tasted hundreds of beers. We finally decided, that our location (rural Illinois) was hindering our chances to try some of the rarer beers, as they just are not available around us.

Our solution...Brew it ourselves!

Currently I am fermenting my first very small batch of generic IPA from a kit she bought me for Christmas and so far everything seems to be working just fine.

Additionally I have the book "Home Brew Beer" by Greg Hughes and I have read it cover to cover about three times already.

We have decided on our first 7 gallon batch (all the book's recipes are 7 gallons) will be a Patersbeir from malt extract as that looks like one of the simplest recipes in the book. The equipment and ingredients are ordered and on the way.

I thought the book and kit had most things covered...but as I can see from an hour reading here there is much more to learn. My biggest concern had been how you all keep a 54 degree conditioning temp for your bottles (old frig turned down?)

...but now my head is spinning with questions of secondary fermented and Oxygen aeration. LOL!

I am greatly looking forward to making many mistakes (hopefully drinkable ones) and learning for years to come.

Your newest noob,
Chad

 

[StLouBrew]

My first question is do you have the right equipment to do a 7 gallon batch? That's going to be pushing the limit of your standard carboys or ale pails that are usually geared for a 5 gallon batch. You may want to look for another recipe that scales for a 5 gallon batch, like this one from Northern Brewer.

http://www.northernbrewer.com/documentation/beerkits/Patersbier.pdf

On that recipe I also am not seeing a requirement to ferment or bottle at 54 degrees.

Good luck!

 

[Dawgchad]

I had been wondering if I had enough space or if I would need to cut down the recipe.

Would it hold 7 gallons? Yes...but it seemed to me that would be pushing it and leave no space for anything (head, etc,)

So, clearly I will cut it now...or use the recipe you link.

I wonder why my book has all 7 gallon recipes (copyright 2013) if that isn't standard?

Is a secondary fermenter just a second pail you move it to to reduce sediment and clear up the beer before bottling?

 

[watermelon83]

Yes, the secondary is just a second container. You will find that, unless they have a good reason for it ( fruit, extended aging) most here don't bother with a secondary.

 

[histo320]

Welcome, I'm from Illinois as well.

7 Gallon Recipes? I find that very interesting as I've never come along recipes that are 7 gallons.

Yes you will make many mistakes brewing but always remember, it is tough to screw up beer and if you do it's still beer. A wealth of information is available here on HBT. Welcome!

 

[GoatyBeer]

Welcome to the forum! You'll find a lot of great people here who are friendly and willing to help. I'm fairly new as well and benefiting from the kindness and advice every day!

 

[aryoung1980]

I wonder why my book has all 7 gallon recipes (copyright 2013) if that isn't standard?

Without seeing the recipes, my assumption is that the recipes are designed for a 7 gallon boil. You'll lose volume from evaporation. Then you'll leave behind some more after chilling and racking into your fermentor. Then you'll lose some more when racking out of primary. A fair amount of my recipes have a 6.5-7 gallon boil which will net me 5.5 gallons into the fermentor and then a full 5 gallons into my keg at packaging time.

 

[Cyclman]

Welcome to the group, and the hobby, from CO

If you get deeply into the hobby, you'll repurpose a freezer to store bottles in. 54 is a little high, I keep mine at 40, beers age gracefully.