Hello my name is Mike and I like Beer :D

[Metzo]

I guess I would have to say that I dove head first into dumping some yeast into some apple juice in an old jug of wine....

I am just getting started but I have the first batch of "american pale ale" conditioning in some bottles...

 

[passedpawn]

Hi Mike. Welcome.

 

[EdWort]

Welcome!

You would be surprised at how many folks become involved after the easy experience with apple juice and yeast.

Hang around, use the search function and learn. This forum is a wealth of information and decades of experience with quick answers and sharp opinions (though thoughtful). If you can't find an answer, just post a question.

 

[joeybeer]

Same here ! I got started a year and bit ago with apple juice and moved into all grain .. Now I'm brewing a couple of times a week and buying grain in bulk !! Watch out it's addictive

 

[EdWort]

Same here ! I got started a year and bit ago with apple juice and moved into all grain .. Now I'm brewing a couple of times a week and buying grain in bulk !! Watch out it's addictive

Sounds like an Apfelwein phenomenon to me.

 

[joeybeer]

Sounds like an Apfelwein phenomenon to me.

You got it !

 

[Metzo]

Well thanks errybody for the warm welcome...

I found this place looking for info on the apple juice concoction I started, and quickly found the Apfelwein thread and here I find greetings from none other than Edwort himself.

I moved some "red ale" into the kitchen and prepared to bottle it last night but the movement (and change in temp?) caused some bubbles in the airlock so I left it setting on the counter for another day. I imagine I will do one more from a kit from the LHBS and start branching out from there.

This forum looks pretty solid and I look forward to being a part of this community and I really dig the shared knowledge available here.

 

[MikeG]

Love the apfelwein! Welcome

 

[RensBerserker]

I moved some "red ale" into the kitchen and prepared to bottle it last night but the movement (and change in temp?) caused some bubbles in the airlock so I left it setting on the counter for another day.

Good, it looks like you might already have some good patience! I've found that nowhere is patience more of a virtue than in brewing. It isn't uncommon for some jostling to knock CO2 out of suspension and cause some airlock bubbles. There's a good chance that this is what you saw when moving your bucket for bottling time. Out of curiosity, how long has your beer been in the bucket?

Airlock activity is rarely a good indicator of active fermentation... You should trust your hydrometer to tell you when a beer is finished. Counting airlock bubbles will just drive you nuts, and doesn't actually mean much. That said, I've made a lot of good beer without using a hydrometer -- as long as I pitched an adequate amount of healthy yeast and didn't try to rush fermentation.

Welcome to HBT! I hope this resource turns out to be as helpful to you as it continues to be for me!

 

[Metzo]

Well, I am genuinely attempting to cultivate patience, as it seems waiting really is the toughest part of the hobby / craft...

It has actually only been in the bucket since thursday the 10th (6 Days ago), and I worked the airlock gently out to peek thru the hole, and regardless of airlock activity, there was still a healthy layer of foam on top of the brew. So, since I have room on the kitchen counter, I am happily leaving it sit for likely another week.

My first batch had also been from a kit, "American Pale Ale", which called for some hops added after the first three days in the bucket. I added those and after two more days I racked that over to the glass carboy I got in the kit from the LHBS so I could start the red ale.

The APA was brewed and the yeast pitched on Friday the 25th of Feb and I caned it over around march 2nd or 3rd. It formed a nice layer of even foam about an inch think which hung around for a couple of days before dissapating to a thin, partial ring.

I bottled the APA on Weds. the 9th, one week ago today. I am trying to be patient, but at least one of those will be chilled and opened some time this weekend, it is inevitable.

Since I was happy with the results of my first experiment with a gallon of apple juice in a wine jug, I also started a 5 gal batch, mostly per Edwort's recipe but with one pound each of corn sugar and organic cane sugar. I also had some pasteur champagne yeast, not the montreschet, but hey it is all good.



tldr; gonna let the "red ale" sit for a bit yet APA is looking promising and I started a batch of Apfelwein.


Thanks again, and


as always Cheers!

 

[Kegcowboy]

W e l c o m e !