Just brewed up my first batch

[leftymgp]

Wow, that was more work than I was anticipating. First, I really underestimated how much time I would be waiting around for things to start boiling.

Cooling was also quite a process. Took a little longer than the recommended 20 mins, but I got it down to 80 deg or so.

I really need to figure out how to stream line a few parts of the process. Using an ice bath to cool was a lot of work and I was constantly going back and forth trying to add ice and then sanitize my hands and thermometer for a temp reading.

I should probably use more water in my star san solution perhaps. I mixed up a little under 2 gals and then would try foam it up with my hands and then grab the foam and put it on the bucket walls. I hope that method was effective. A spray bottle would be a good idea.

I guess I'm most concerned I've somehow introduced some unwanted bacteria and will end up with infected beer. Everything I've ever read about keeping things sanitary has me believing that if I look at it wrong something bad will get in. But I kind of get the feeling that getting an infected batch probably doesn't happen all too often.

Now I'm somewhat concerned about the fermentation temp. I live in Texas and the heat is already in effect. I don't like the idea of cooling the entire house to 70 deg just so my yeast will be happy. I've considered getting a portable AC or putting the fermenter in a tub of water and periodically putting some ice in there. But I'm not sure.

Is fermenting in the high 70's going to ruin it? My thinking is that it won't ruin it, but it's not quite ideal.

Anyway, I still have a lot to learn. I'm glad there's a really active and helpful community of home brewers to share info with.

I hope my beer turns out well. Well, I'll be happy if I can drink it without grimacing.

 

[joel4482]

Try to keep it around 70 for the first few days of fermentation then it won't hurt it as much sitting in the high 70's. Welcome to homebrewing. You never seem to have the right/enough equipment but you always seem to make it drinkable somehow.

 

[leftymgp]

12 hours in and I'm getting some bubbles through the fermentation lock

Luckily a cold front has rolled in and the house is staying around 70 on its own.

 

[braceful]

I'd definitely recommend looking into temperature control sooner rather than later. Ambient temperature in the high 70s can mean a fermentation temperature above 80 (certainly not ideal with the exception of specific yeast strains).

Tub of water with frozen water bottles works for me. Others use the swamp cooler method. There will be some ale styles you'll want to ferment in the low 60s for a "clean" ferment.

As far as infection, RDWHAHB. I'm sure you're fine. In the future just pour your StarSan solution into your bucket/carboy and swirl it around so it touches everything - don't forget the lid. A spray bottle with Star San helps.

 

[C-Rider]

Now I'm somewhat concerned about the fermentation temp. I live in Texas and the heat is already in effect. I don't like the idea of cooling the entire house to 70 deg just so my yeast will be happy. I've considered getting a portable AC or putting the fermenter in a tub of water and periodically putting some ice in there. But I'm not sure.

Until you settle on a cooling system a tub of water and ice works well, A wet towel also helps w/evaporation cooling.

 

[Shaneoco1981]

Hear is the way I look at infections and being sanitary. It is EXTREMELY important to be clean and sanitary so I do everything in my power so that no little nasties can get in my brew. However, yeast are resilient little bastards. Not much can take them over once they have started fermenting a batch of beer. Think of all the centuries that they brewed beer before they even knew what yeast was. So while getting a batch infected is a concern, if you do everything in your power to get things disinfected, you will be good. Welcome to the addiction.

 

[ShermanTank]

Congrats on joining the club of the obsessed.

For cooling, you need to at the least get or make a wort chiller. They are easy to make and will save you about $20. Just get 20ft of 3/8 inch copper, some temp safe rubber tubing and a fitting for your hose or faucet. Or buy one...you choose. It will cut at least a hour off you cooling time and makes the process much less stressful.

As far as sanitizing goes, you can never be too careful, but with that said, the likelihood of infection without complete disregard for the process is small in my opinion.

For keeping my brew cool in the summer, I wrap the bucket with a damp bath towel and put one end in a jar/bowl of water. If it's really hot, I'll stick a fan on low a few feet away. Works like a charm and doesnt cost any additional money!

Happy Brewing!