In my recent boredom this summer, I decided to stating brewing. I figured since I'm already spending enough money on various beers, I might as well redirect my funding in making my own. After some research, I determined everything I would need (suppplies, malt extract kit, etc...). I bought a couple 6.5 gal buckets, a 5 gal carboy, air locks, stoppers, a malt extract kit (Imperial Red Ale, imitation of Great Lakes Nosferatu) and other various odds and ends.
The day before I brewed, I boiled about 6 gallons of tap water. In my city of Akron, chlorine levels are around 4 ppm. Note, I didn't keep track of how long it took to bring that much water up to a full boil. (I had two pots with ~ 3 gal in each)
So anyways...to my brewday story.
I currently work a 2nd shift (3-11pm), so my goal on brewday was to start around 10am so I could get it wrapped up before I had to leave for work. (Big mistake!). I forgot to account for one item, my underpowered electric stove. I went into panic mode realizing how long my stove takes to get any large amount of water to get to a full boil. In my panicky state of mind, I forgot to activate my slap pack of yeast (Wyeast 1028). Derp! I didn't come to this lack of slapping conclusion until I had begun to transfer my wort to my primary. I pitched the cold yeast pack (probably around 45-50F) into my chilled wort (measured @ 74F). I didn't think about the possibility of a temperature shock. (btw, S.G. was 1.093).
3 days went by without any fermentation, which I confirmed via hydrometer. (temp constant @ 65-66F). I had a pack of dry yeast from the kit I bought (nottingham). I prepared that yeast and added it. Sure enough, that did the trick, or maybe the 1028 finally kicked in, beats me.
Yesterday (day 8), the airlock had stopped bubbling, so I decided to take a gravity reading. It came out to 1.032, hooray! I moved the beer to my secondary so I could free my primary. I also set aside about half a glass worth of my batch to give it a taste test. It tasted great! It may be a little on the sharp side atm, but I'm sure with clearing and aging it shall improve greatly.
Now that I understand what to expect out of my silly stove, I shall be better prepared for my next brew, which will be either a milk or oatmeal stout.
Anyways, I'm glad this forum exists. I was able to get 99% of my questions answered here. And yes, I'm starting to feel the obsession of home brewing!
The day before I brewed, I boiled about 6 gallons of tap water. In my city of Akron, chlorine levels are around 4 ppm. Note, I didn't keep track of how long it took to bring that much water up to a full boil. (I had two pots with ~ 3 gal in each)
So anyways...to my brewday story.
I currently work a 2nd shift (3-11pm), so my goal on brewday was to start around 10am so I could get it wrapped up before I had to leave for work. (Big mistake!). I forgot to account for one item, my underpowered electric stove. I went into panic mode realizing how long my stove takes to get any large amount of water to get to a full boil. In my panicky state of mind, I forgot to activate my slap pack of yeast (Wyeast 1028). Derp! I didn't come to this lack of slapping conclusion until I had begun to transfer my wort to my primary. I pitched the cold yeast pack (probably around 45-50F) into my chilled wort (measured @ 74F). I didn't think about the possibility of a temperature shock. (btw, S.G. was 1.093).
3 days went by without any fermentation, which I confirmed via hydrometer. (temp constant @ 65-66F). I had a pack of dry yeast from the kit I bought (nottingham). I prepared that yeast and added it. Sure enough, that did the trick, or maybe the 1028 finally kicked in, beats me.
Yesterday (day 8), the airlock had stopped bubbling, so I decided to take a gravity reading. It came out to 1.032, hooray! I moved the beer to my secondary so I could free my primary. I also set aside about half a glass worth of my batch to give it a taste test. It tasted great! It may be a little on the sharp side atm, but I'm sure with clearing and aging it shall improve greatly.
Now that I understand what to expect out of my silly stove, I shall be better prepared for my next brew, which will be either a milk or oatmeal stout.
Anyways, I'm glad this forum exists. I was able to get 99% of my questions answered here. And yes, I'm starting to feel the obsession of home brewing!
Some folks here will say to do so, some won't (I don't unless I'm dry hopping or flavoring).
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
