WQFTruckster
Member
Well, I guess since this forum was my idea, I'll start
I did a quickie intro in the suggestions forum but here goes...
I'm WQFTruckster from the middle TN area. My girlfriend and I are currently working on our first ever batch of brew: a Brewer's Best German Oktoberfest kit. Reading through a couple of books, a trip to the store, and $217 later and our first batch was in the fermenter Sunday nite. So far I've come to two important conclusions:
1. Turn the stove off just before pouring in the extract, and then stir the extract as you are pouring it in. Learned the hard way and scorched a perfect spiral in the shape of the stove eye to the bottom of my brand new $40 SS pot. Any ideas on cleaning this?
2. I need a wort chiller and/or a lot more ice. I tried to use the ice bath in the sink method to cool, but ran out of ice in about 3 minutes and took a couple of hours to get it cooled down to pitching temp.
Other than these two things everything is going smoothly. The fermentation lock was bubbling nicely within 24 hours. I plan to rack to a secondary on Saturday.
Home to see everyone on the forums.
I did a quickie intro in the suggestions forum but here goes...
I'm WQFTruckster from the middle TN area. My girlfriend and I are currently working on our first ever batch of brew: a Brewer's Best German Oktoberfest kit. Reading through a couple of books, a trip to the store, and $217 later and our first batch was in the fermenter Sunday nite. So far I've come to two important conclusions:
1. Turn the stove off just before pouring in the extract, and then stir the extract as you are pouring it in. Learned the hard way and scorched a perfect spiral in the shape of the stove eye to the bottom of my brand new $40 SS pot. Any ideas on cleaning this?
2. I need a wort chiller and/or a lot more ice. I tried to use the ice bath in the sink method to cool, but ran out of ice in about 3 minutes and took a couple of hours to get it cooled down to pitching temp.
Other than these two things everything is going smoothly. The fermentation lock was bubbling nicely within 24 hours. I plan to rack to a secondary on Saturday.
Home to see everyone on the forums.