crusader1612
Well-Known Member
Indeed I am Richard from RealBeer. I followed the method written by John Palmer. I made a MLT following his instructions, I have a Mashmaster thermometer attached. Foolishly I poured all the contents of the grain bags into the MLT before I suddenly realised they weren't the exact amounts (not thinking ... too hyped up probably). The yield from my first batch (after boiling) was 16L, and perhaps I should have added more water to the boil to keep the amount up. I chilled the wort down to 18 degrees and poured the entire lot into the fermenter. (Again, not thinking.) Pitched the yeast and waited. Fermented for two weeks, cold crashed (in the family fridge - very cooperative wife!) and bottled. I primed using an water/sugar solute, based on Palmer's and another net source's guidelines and bottled. Two weeks later I got the result as outlined above.
I'm annoyed and more than a little embarrassed that I made so many stupid mistakes, especially after reading and re-reading Palmer's instructions and a lot of info from this and RealBeer's posts. WhileI wasn't expecting an Epic clone after all my errors I was disappointed by the outcome ... so far. I really appreciate all the comments and encouragement from everyone. So, batch #2 this Saturday, then it's pizzas in the tandoor oven I have built.
NICE! A Tandoor Oven.
Don't worry too much about not getting it right the first time. I've many numerous mistakes as well, its all part of the learning experience. I made a blonde ale and it didn't go well, 5 months down the line and i finished the batch, as it tasted like vodka for 2-3 monts, and now its amazing.! no more left though. I've over done it on water, and made watery beer... dont ask.
Keep us posted on how you get on, the key is to find a process that works for you. and stick with it.
I'm crusader-Rob on realbeer btw.