My Advice For Those New To Brewing

[brewagentjay]

I can't freaken wait at all. The only thing I do to pass the time is buy new primaries and brew more beer it seems......

 

[DavidSteel]

I can't freaken wait at all. The only thing I do to pass the time is buy new primaries and brew more beer it seems......

lol, I hear yah. I spent 23 hours brewing this weekend. I drove back home from college to do this too. When I have an open window, I jump through it and keep sprinting. Good stuff

 

[ezboarderz]

I had a thread earlier about my Hefeweizen and everyone seemed to agree that the hef should sit in Fermentation for close to a month. It's been two and a half weeks in Fermentation and the FG has been at the correct level for over a week now. Should I begin bottling? Or should I just wait another week or so like I was planning on doing?

** By the way, this is still my first brew.

Yeah, a hefe will be fine after even 10 days in the primary. A hefe needs a month? haha no. It is meant to be drunk young. I, along with many others, have gotten away with a good hefe after 10 days in the primary and then kegged.

Although it is good practice to let beer in general sit for about a month, but not necessarily hefeweizens. Bottle/keg and enjoy

***edit*** as long as its hit its FG after 10 days.

 

[DavidSteel]

Although it is good practice to let beer in general sit for about a month, but not necessarily hefeweizens. Bottle/keg and enjoy

***edit*** as long as its hit its FG after 10 days.

Of course.

Since the yeast is a big part of hefe's, I always wondered- how does that work out in the keg? In a bottle, I swirl the yeast and pour it into my glass. You can't do this in kegs, so, how does that work out? Just drink it clear?

 

[ezboarderz]

Of course.

Since the yeast is a big part of hefe's, I always wondered- how does that work out in the keg? In a bottle, I swirl the yeast and pour it into my glass. You can't do this in kegs, so, how does that work out? Just drink it clear?

well what I generally do for a hefeweizen or a dunkelweizen is i crash cool at 40 degrees for a day then keg. I also tend to give my keg a nice swirl every 2 to 3 days to keep the yeast in suspension.

 

[DavidSteel]

well what I generally do for a hefeweizen or a dunkelweizen is i crash cool at 40 degrees for a day then keg. I also tend to give my keg a nice swirl every 2 to 3 days to keep the yeast in suspension.

Haha, nice. Looks like we are similar age-wise, school-wise, music-wise, and in the sense that we both brew. Keep it true.

 

[mordantly]

a true hefe yeast should not flocculate for some time... is this not the case?

 

[chrryghst]

You know there's not a first time brewer out here that has waited a full 4-6 weeks to try their first batch. The blonde I just made will be in the primary for a while though.

Actually, I brewed my first batch on 12/31/09 and waited 3.5 weeks before bottling day. When I decided to get into this hobby I didn't want to just brew beer, I wanted to brew good beer.

However, I did crack one of them open early just to see how it was coming along. :cross:

 

[SankePankey]

I don't think I've ever seen a beginner with a fermentation temp controller of some sort.

Well, I guess you've found one. Am I the only guy who's building a lagering capable fermentation chamber, a 5 tap keezer, and having his water quality tested before even owning a brewhouse of any kind? And not starting with extract... either.

I know... 'Laddy-frickin-da':fro:

 

[z987k]

Well, I guess you've found one. Am I the only guy who's building a lagering capable fermentation chamber, a 5 tap keezer, and having his water quality tested before even owning a brewhouse of any kind? And not starting with extract... either.

I know... 'Laddy-frickin-da':fro:

ok so maybe there are a few, but I think it's safe to say the vast majority of beginners don't. Also remember that this forum will attract the more enthusiastic homebrewers, as most new brewers only have Charlie, Palmer and maybe a friend to help them struggle along.

 

[cjmcfoot]

Well, the yeast clean up after themselves after fermentation is over. I know edwort kegs after 10 days, but that is for relatively low gravity beers (about 5.3%) and he cold-crashes them to let the yeast and anything else floating around sink to the bottom of the carboy before kegging. I waited 4 weeks for my first batch; 2 in primary, 2 in secondary. I'd say 3 weeks is a must. But then again, I've had plenty of patients when I made wine in the past, letting it sit as long as a year before bottling, so 3-4 weeks was super easy for me.

I also keg after 8-10 days depending on the beer. most all of mine are in the 5-6%abv, and I also cold crash. I keep the keg cold and under pressure for about two weeks. Of course I sample small 6oz libbey judging glasses, and what I have found is that the "green" flavor is gone by about the 3 week stage. Also I use a conical as a secondary "brightening tank" for the last two to 3 days of fermentation prior to kegging. (This has made a huge difference in my beer clarity)