Ben Mompier
Member
- Joined
- Apr 6, 2019
- Messages
- 6
- Reaction score
- 1
Hi all,
Started lurking these forums as I started my first batch on Wednesday and decided to join the community! First batch is a Brooklyn Brew Shop 1 gallon kit - Everyday IPA. So far I think it is going okay but have had a few moments of paranoia so what do you all think?
1. My stove burners didn't have enough gusto for the Boil uncovered. I covered the pan to get it going then tried partially covering to keep a rolling boil going, if I ever removed lid completely the boil died down on me. I have read about the unsavory chemicals/flavors that need to be released in the boil that a lid lets them back in.
2. Fermentation started a bit too cold I think. I originally thought my basement would be the perfect place to ferment as it would remain cool and dark. We had some chilly spring days here and I noticed temps down there dipped into low 50s... I brought the carboy up to the utility room and from what I read it is usually okay to give a quick swirl to wake up the yeast if you think they got cold. Temps have been hanging at around 65 now, switched to the airlock last night and initially fermentation seems to be dying down, not too much foam head at top anymore (today is day 3 of ferment)
Those are the big two, on a funny note I thought I had a slick setup for my strainer over the lauter tun but it wasn't big enough and it slipped and dumped all my grains back in. Loving it so far and can already see lots of room to get better, just hoping this first batch comes out drinkable!
Started lurking these forums as I started my first batch on Wednesday and decided to join the community! First batch is a Brooklyn Brew Shop 1 gallon kit - Everyday IPA. So far I think it is going okay but have had a few moments of paranoia so what do you all think?
1. My stove burners didn't have enough gusto for the Boil uncovered. I covered the pan to get it going then tried partially covering to keep a rolling boil going, if I ever removed lid completely the boil died down on me. I have read about the unsavory chemicals/flavors that need to be released in the boil that a lid lets them back in.
2. Fermentation started a bit too cold I think. I originally thought my basement would be the perfect place to ferment as it would remain cool and dark. We had some chilly spring days here and I noticed temps down there dipped into low 50s... I brought the carboy up to the utility room and from what I read it is usually okay to give a quick swirl to wake up the yeast if you think they got cold. Temps have been hanging at around 65 now, switched to the airlock last night and initially fermentation seems to be dying down, not too much foam head at top anymore (today is day 3 of ferment)
Those are the big two, on a funny note I thought I had a slick setup for my strainer over the lauter tun but it wasn't big enough and it slipped and dumped all my grains back in. Loving it so far and can already see lots of room to get better, just hoping this first batch comes out drinkable!