It has been a few years.

[DrunkinIrish]

So I just brewed my first batch after a 2 year hiatus, but I forgot a few things.

The list of things that I messed up on,

• any kind of clearing agent (Irish moss Ect.)
• a thermometer that could read below 100deg f
• to top off my fermentor to the 5 gal mark

The first two were just poor planing the last one was because I had been drinking the entire boil.

My concern is what kind of off flavors can I expect from possibly not cooling my wort down to fermentation temps before pitching the yeast?
Also is there any concern of "hot aeration" because I may have aerated my wort at more of the 80 or 90 deg range?

Some info I suspect you will want to know

• I used dry yeast and pitched directly into the wort
• the fermentation started within the first 15 min
• the temp reading on my fermentor was 83

I have full confidence that this beer will be drinkable, but I would just like to know the tiny things that will be wrong with it that only brewers and the like will be able to pick out.

 

[FatDragon]

Sounds very close to my first brewing experience. The result was a beer that tasted good going down but caused a nasty tasting burp after every sip. The final bottle, about five months later, was excellent and didn't have that aftereffect.

Better start another batch just to be safe

 

[DrunkinIrish]

Better start another batch just to be safe

As a matter of fact I have a kit on the way and should be here on Tuesday. It is the Peace Coffee Java Stout from Midwest. I have some friends that are interested in getting into homebrewing coming over to help out and get an idea of how it works.:rockin:

I did my last batch to kind of get back into the groove of things.