New member just saying thanks.

[beerbaker]

I joined a few weeks ago before starting my first (partial extract) batch of beer. And learned a lot before I even got started. Things like.. kit instructions are often terrible. Mine suggested 2 - 3 days in Primary then racking to a secondary for 7 to 10 days, and said things like "it 's very dangerous for your beer to sit in the primary bucket for more than 5 days" (though I assume that's because the starter equipment kit's "primary" bucket lid doesn't have a cut out for an airlock.
Also I decided to practice with the Fermtech auto siphon before actually trying to use it to bottle. Sure enough, the 3/8" hose caused an air pocket where it connects to the siphone. So tonight I picked up 10' of 5/16" tubing and tried again, perfect. no bubble.

Anyway, I don't mean to ramble, I just wanted to say thanks for saving me from making major mistakes before I even had the chance to make them. Beer is going into it's 3rd week in primary now (in the carboy) and is looking good.

The only things I definitely did wrong, and will fix next batch is I didn't take an OG reading, and I used straight up unfiltered chlorinated tap water. And the temperature during fermentation might have been a degree or two (Celsius) higher than it should have been.

Ok, I'm rambling again.

Thanks for the knowledge!

 

[Trox]

For the tap water if it tastes and smells fine (no obvious chemical taste or smell) then there is nothing wrong with using it straight from the tap.

And Welcome to the Obsession.

 

[jrgtr42]

Also, a degree or two isn't too much of a problem - as long as you're talking about 62 - 64 F (don't know the C version) and not 70+
I think you're going to end up with perfectly fine beer.

 

[flars]

If chlorine is the only problem with your water boiling will remove it. If you have chloramine a piece of a campden tablet will remove it.
Happy brewing.

 

[MikePote]

I wanted to second everything OP said as far as thanks for all the info you guys put on here. I feel like I have learned so much reading random posts, nevertheless when I have a question on brew or bottling day I can search and it has been answered for somebody in the past. This site has been an invaluable resource for me in my short brewing adventure. Thanks to all of you.

 

[Cyclman]

Learning to brew is like climbing a mountain. At the base of the mountain, you learn basic steps, how to clean, how to sanitize, what equipment is needed, etc. Higher up, you learn to use good water, control your fermentation temps, pitch an adequate amount of yeast into oxygenated wort, maybe even to raise the temp at the end of fermentation to hit FG. Eventually, you can go crazy with water chemistry and pH, floating CO2 on your beer to avoid oxidation, recipe optimization, hopping techniques!

What makes brewing so great is a new brewer can use tap water and an extract + grain kit and make good beer. A brewing master can use years of learned techniques to make gold medal winning beers. Sometimes even a noob wins medals!

One step at a time, don't get too wrapped up in perfecting everything right away that you don't enjoy the process. RDWHAH! Welcome to the group, from CO.