Hello from WI

[sbsmann]

Took me 49 years to finally try my hand at brewing my own beer. My wife bought me a starter kit for my birthday and I did my first brew on Sunday (an IPA). I was just elated after 36 hours to see the airlock coming alive and bubbling this morning before I left for work. As a first timer, there is something inherently magical about seeing that for my first time.


Cheers,
Scott

 

[flars]

Krausen forming is a great sight even after many years of brewing.

Is the room you have your fermentor in really cool. Yeast produces heat as it works. A fermentation that gets too warm will produce off flavors.

 

[sbsmann]

It's in my dark basement and springtime in Wisconsin gives me a basement temp of around 64-65 degrees.

 

[flars]

It's in my dark basement and springtime in Wisconsin gives me a basement temp of around 64-65 degrees.

That should be good for a moderate gravity beer of 1.042 to 1.056. A moderate gravity beer may only rise in temperature 3° to 4°F.

 

[Schreiner]

Looks good!

 

[JonM]

It's in my dark basement and springtime in Wisconsin gives me a basement temp of around 64-65 degrees.

Where is this "springtime in Wisconsin" you speak of?

I keed, I keed. [emoji12] Welcome from Milwaukee!

 

[itsnotrequired]

wisco rulz!:rockin:

 

[sbsmann]

I had a feeling there may be a lot of WI people hanging out around this forum. Nice to see so many of you around. It's good company!

 

[BrewerBrad82]

Welcome from a Milwaukee native!

 

[Dee]

Welcome from Lake Mills, WI.

I just joined as well, after lurking for a few months.

There's a lot to learn here. More than I'll ever need to know.

 

[ncbrewer]

I've heard when it's springtime in Alaska it's 40 below.

 

[sbsmann]

And the Alaskans are probably all giddy with excitement with that warm-up!

 

[dammBrewer]

Springtime in WI means it's above 32F....and always a welcome thing.

Welcome from up the road near Manitowoc.

 

[wisconsinitebrewer]

Welcome from Waukesha. Lots to learn around here and a lot of good people to help you out

 

[Hoppy2bmerry]

Welcome to the forum, and the hobby. The idea of the yeast exercising their natural ability to live and turn sugars into ETOH without what would seem like rotten decay (thought some fermentations can produce a sulfur smell) never gets old for me. Then again, I've only been a home-brewer for 3 years Ask if you have questions, people here like to share and many are very knowledgable.