Just Starting and want to do it right.

[Hang Glider]

if you google 'priming sugar calculator', there are several sites, but none of them that I looked at use Brown Sugar - perhaps you want to re-think that and go with one of the suggested sugars...?

or - check out this post brown sugar?

 

[chefmike]

Any suggestions about how much brown sugar and how much water to use or where I can find the measurments.

Thanks

I use this calculator. Pick your style and enter the volume. Temp is room temp, no need to get a temp on the brew (unless you are feeling anal!).

It will give you a choice of sugars. Brown sugar is sucrose (though with a little unfermentable molasses that some say will give you a little flavor).

I boil a pint of water, turn it off, and mix the sugar in. I leave this sit while I clean bottles (soak your caps in star san or other sanitizer). Then dump the sugar water into your bottling bucket, siphon your beer gently on top (which will mix it all evenly. Then siphon into your bottles. I usually fill all my bottles, then go through and cap them all.

Check out revvy's thread on bottling too... I think it is stickied at the top of the bottling and kegging section. I will look in a second.

You are almost there! 3 weeks... keep the beers at 70 degrees. Otherwise it will be a little longer.

 

[iron_city_ap]

Welcome. Definately do as much reading as possible. Buy a book, use the internet, etc.. but learn as much as you can. One of the best lessons is patience. Its tuff. Especially when you are soo excited about the whole process. Take your time when doing things, don't abandon your beer if you think it is screwed up or will come out tasting bad, Don't dig into it before it is ready. Well, you do probably need to sample 1 or 2 each week just to see how it is progressing.

Its a blast. I only have half of a tenth of a percent of a clue to what I'm doing, but I'm having the time of my life doing it. That's what matters most. That and enjoying the fruits of your labors.

 

[JABBC]

Alright...it's done. I don't know how everyone feels about bottling but I actually had a blast. Everything looked good smelled good and now the only worry I have is if somehow I reactivated the yeast and just created a bunch of bottle bombs. I did end with a little higher fg than I think the recipe wanted but I have read about this happening for others doing the muntons nut brown ale. My fg was 1.019. We shall see I guess. I just want to say again.. Thanks for all the help in getting me through my first brew. Can't wait till the next

 

[chefmike]

if you did start blowing bottles (which you wont, relax!) try uncapping them and putting on all new caps. this might release enough pressure that it saves the batch.

but really. it is fine.

3 weeks at 70 degrees and then put a couple in the fridge to taste!

 

[JABBC]

Alright. So I did a carb taste test an holy carbonation. Does the carb mello out at all as time goes on.
Other than the heavy carbonation the flavor was pretty good. I deffinitly think it is a little stronger than expected but strong beer is okay with me.

Thanks everyone for their help in making my first brew a success. So far

 

[chefmike]

Yes, the flavor will mellow as the carbonic acid is taken into solution. To me it always seems biting at first, then the flavors balance over a few weeks.

If you are refering to the level of fizz, that can be managed through a more agressive pour to knock out some of the fizz going into the glass.

I am glad it was a success.

What recipe is next?

 

[JABBC]

I think that I am going to do the AHS Honey Wheat next. Just waiting for the appropriate funds

 

[chefmike]

I hear that. working on taxes this morning. Uncle Sam is not funding much brewing this year. SIGH!