This is my story....

[danath34]

wow... just read through the thread. What is up with some people on here? I was shocked at the number of people saying they would just dump it without giving it a shot. Is that really rational at all?? Bad free beer in my opinion is better than no beer at all. It could end up good, it could end up bad. If you dump it now, it's just bad no matter what. If you ferment it and it turns out bad, well you dump it anyway and end up with the same result.

As far as aeration, sounds to me like he took the batch home the same day it was brewed, so that aeration is beneficial. And as far as contamination, I would assume they sealed it somehow (especially considering it has to be transported). I see two downsides. One, is that OP has to invest in some bottling equipment. Two, is that OP has no control over how this beer may or may not turn out, but then we're back to my first paragraph.

OP, I hope this turns out great, and I hope it gets you into this awesome hobby of ours! Just keep in mind that no matter how it ferments out, you are still getting beer. a ton of free beer, which is awesome.

 

[J187]

If you actually looked at the Facebook page he referenced, that day was a introduction to homebrewing class with with prizes, one of which was taking home the batch they made to ferment (which we can assume is what this is).

If it was brewed, transferred, and shook up in the car while taking it home and then the yeast pitched, that's beneficial.

So far the only issues I can see that would separate the OP from any other beginner is that a) he didn't have to prepare the wort which can be good or bad depending on how you look at it and b) he doesn't yet have the equipment to bottle.

First of all, I missed where he said he got yeast in there... I thought at the time of my post he still hadn't. But still... His GF was there at lunch time on the 26th... he doesn't get yeast in there until 1am on the 28th. There's nothing beneficial about leaving cooled wort without yeast pitched for that long, especially when it VERY likely hasn't been properly cared for. Now, he has to learn how to care for his fermenting wort in summer temps WHILE it's in active fermentation. He likely has no swamp cooler prepared or anything else. He's basically been handed something with the wick lit and is expected to learn what to do with it while it's burning. I'm not one of the ones who said to dump it, of course I'd take a chance with it. I just don't want him to be turned off from the hobby it turns out to be oxidized or he has problems with fermentation etc. Half the people on this forum have trouble with batch number 1 after having surfed this site for months and having read "How to Brew" etc... I was merely telling him to not expect great things from this experience and to join us, read some books, listen to some podcasts, and start the hobby that he's always wanted to start the right way - at his own pace. There are just too many wildcards here.

 

[J187]

yeast is in and blow cap on, thanks Braufessor.

Since there is such curiosity on where this place is and gives such odd gifts as 5-gallon wort. I'll elaborate on that part of the story. In the small town of Moscow Idaho you find a place called the "Moscow Alehouse" formally know as the "Coeur d'Alene brewing company alehouse". The Alehouse normally features local and regional breweries. However, on this day they had their own how to home brew afternoon. Still available to see of their facebook page here

One of the many raffle prizes was one of the demos they made there earlier that day and that how a 5-gallon carboy full of wort came in our possession.

What kind of yeast did you put in? How will you be keeping the fermenting wort at the proper temperature during fermentation? If you haven't done it yet, you might be able to wrangle together a swamp cooler or something..

 

[Qhrumphf]

First of all, I missed where he said he got yeast in there... I thought at the time of my post he still hadn't. But still... His GF was there at lunch time on the 26th... he doesn't get yeast in there until 1am on the 28th. There's nothing beneficial about leaving cooled wort without yeast pitched for that long, especially when it VERY likely hasn't been properly cared for. Now, he has to learn how to care for his fermenting wort in summer temps WHILE it's in active fermentation. He likely has no swamp cooler prepared or anything else. He's basically been handed something with the wick lit and is expected to learn what to do with it while it's burning. I'm not one of the ones who said to dump it, of course I'd take a chance with it. I just don't want him to be turned off from the hobby it turns out to be oxidized or he has problems with fermentation etc. Half the people on this forum have trouble with batch number 1 after having surfed this site for months and having read "How to Brew" etc... I was merely telling him to not expect great things from this experience and to join us, read some books, listen to some podcasts, and start the hobby that he's always wanted to start the right way - at his own pace. There are just too many wildcards here.

Many beginners also start with the godawful instructions that come with some equipment kits or ingredient kits.

And assuming, of course, that the people who held this class knew what they were doing, and clean and sanitize everything properly before handing off a sealed fermenter to someone else, a day and a half without pitching, while yeah, not the best idea in the world, is also far from the end of the world.

I'll agree, there's a bunch of abnormal wild cards here. And I'm also firmly behind following through. I'd very much doubt that this would be the best beer ever. But there's no reason, out of what we've been told, that it can't taste at least halfway decent.

When your first post on this thread contains:

I have different advice than the others. Mine is to not even go back to the alehouse for anything... not even to drink their beer.

...that's coming on a bit strong when it's really not called for and projecting some sort of major problem where there really isn't one.

It sounds to me like the place did absolutely nothing wrong outside of throwing someone to the wolves, and had the OP been at the class, he'd probably have had his questions answered already.

 

[hunter_le five]

I was shocked at the number of people saying they would just dump it without giving it a shot.

And I was shocked when I only counted two people actually saying that.

Edit: This probably isn't the *ideal* way to get into the hobby, but I would still let it ride and see what happens. It might actually turn out good!

 

[Jupapabear]

I enjoy the the bickering. You guys remind me of some old-timers on the porch.

OP, you got this man. Enjoy watching the yeast do its thing, and hope it ends with good beer. If, worst case scenario, it's gross... so what, you didnt brew it. It is not your fault. But now you know of HomeBrewTalk and there is a plethora of info here to help you with your first 'official' batch. Keep us posted! Cheers.

[The glass is neither half empty nor half full, but still has worthy contents]

 

[danath34]

And I was shocked when I only counted two people actually saying that.

Edit: This probably isn't the *ideal* way to get into the hobby, but I would still let it ride and see what happens. It might actually turn out good!

ha. re-read, and you're right. Only 2 saying to actually dump it. But 4-5 people chiming in with negative comments about why this is crap and how stupid it was for them to give him this prize. Kinda sets the tone for this new guy seeking advice.

All I'm saying is you can't look a gift horse in the mouth. It's free beer, and if somebody gave me 5 gallons of free wort today, even with everything I've learned, I'd be ecstatic! Hell, even if it were brewed a full week ago from an extract kit for a style I don't particularly like, I'd still say something to the effect of "hell yeah! 5 gallons of beer!"

And besides, many of us started off much worse off than OP has. Many people follow kit directions exactly. Even no-boil instructions, leave it at room temp, and bottle after 10 days. At least OP has what should be a well brewed wort, a carboy with an airlock, and some instructions to put it in a dark cool place.

 

[J187]

ha. re-read, and you're right. Only 2 saying to actually dump it. But 4-5 people chiming in with negative comments about why this is crap and how stupid it was for them to give him this prize. Kinda sets the tone for this new guy seeking advice.

All I'm saying is you can't look a gift horse in the mouth. It's free beer, and if somebody gave me 5 gallons of free wort today, even with everything I've learned, I'd be ecstatic! Hell, even if it were brewed a full week ago from an extract kit for a style I don't particularly like, I'd still say something to the effect of "hell yeah! 5 gallons of beer!"

And besides, many of us started off much worse off than OP has. Many people follow kit directions exactly. Even no-boil instructions, leave it at room temp, and bottle after 10 days. At least OP has what should be a well brewed wort, a carboy with an airlock, and some instructions to put it in a dark cool place.

You are underestimating the effect of chilled wort sitting around for days without yeast being pitched and the subsequent handling of it by a guy who would have no way of properly handling the wort. The guy had to come on here to find out what to do, I'd at least have expected the place to give him a detailed instruction sheet. Again, I don't agree with anyone who says dump it, but I also think some people are being a little too positive on the other side saying don't worry it will be fine. I think the dump it guys are being too negative, but I think the "it will be great beer" guys are not understanding that the negative comments are to try to help the guy realize that this is not a good foray into the hobby. We haven't even heard back from the guy... for all we know, he's pitched bread yeast in it and it's sitting on his sun porch at 91F. There are just so many variables.

 

[danath34]

You are underestimating the effect of chilled wort sitting around for days without yeast being pitched and the subsequent handling of it by a guy who would have no way of properly handling the wort. The guy had to come on here to find out what to do, I'd at least have expected the place to give him a detailed instruction sheet. Again, I don't agree with anyone who says dump it, but I also think some people are being a little too positive on the other side saying don't worry it will be fine. I think the dump it guys are being too negative, but I think the "it will be great beer" guys are not understanding that the negative comments are to try to help the guy realize that this is not a good foray into the hobby. We haven't even heard back from the guy... for all we know, he's pitched bread yeast in it and it's sitting on his sun porch at 91F. There are just so many variables.

oh now come on. You're seriously just looking for things to pick apart. You are definitely a glass half empty kinda guy, aren't you?

This came from a homebrew class. We can only assume that people teaching homebrew classes (while may not be experts) know a thing or two, or they wouldn't be teaching. Also, from what OP has said, it sounds like they provided the yeast. Therefore, we can assume they gave him brewers yeast, being a homebrew class and all.

And what are you even talking about "chilled wort sitting around for days"?? They brewed it that day, in the class, gave them instructions to take it home, put the yeast in, put the airlock on, and stick it in a dark cool place. If you read page 1 again, he indicates that he did this on the same day he originally started the thread. As long as he didn't leave it sitting on the counter for a few days pondering what to do, it hasn't sat around for days. Now, he did indicate he put the yeast in at around 5am, so at the very worst it could have sat overnight. There are plenty of no-chill brewers who do this with great results. Any exposure to oxygen is not going to have enough time to do any kind of staling, but rather will be beneficial to the yeast.

As far as "sitting on his sun porch at 91F", once again, they told him to put it in a dark cool place, so they took care of that too.

Properly handling the wort? it's all done for him. It was cooled and sealed and all he had to do was pitch and stick it in the closet. Are you that guy on youtube that goes by TakeSomeAdvice, by chance?

I seriously don't see the downside to this, other than he has to buy caps, a capper, and get some bottles. But sounds like he wanted to brew anyway, so it'll be good for him to have. Matter of fact, I bet this beer turns out better than most first time brewers. Especially better than those that follow the instructions to the T on those no-boil all extract kits, and even bottle after 10 days at room temp. He's much better off than a lot of us were.

 

[J187]

oh now come on. You're seriously just looking for things to pick apart. You are definitely a glass half empty kinda guy, aren't you?

This came from a homebrew class. We can only assume that people teaching homebrew classes (while may not be experts) know a thing or two, or they wouldn't be teaching. Also, from what OP has said, it sounds like they provided the yeast. Therefore, we can assume they gave him brewers yeast, being a homebrew class and all.

And what are you even talking about "chilled wort sitting around for days"?? They brewed it that day, in the class, gave them instructions to take it home, put the yeast in, put the airlock on, and stick it in a dark cool place. If you read page 1 again, he indicates that he did this on the same day he originally started the thread. As long as he didn't leave it sitting on the counter for a few days pondering what to do, it hasn't sat around for days. Now, he did indicate he put the yeast in at around 5am, so at the very worst it could have sat overnight. There are plenty of no-chill brewers who do this with great results. Any exposure to oxygen is not going to have enough time to do any kind of staling, but rather will be beneficial to the yeast.

As far as "sitting on his sun porch at 91F", once again, they told him to put it in a dark cool place, so they took care of that too.

Properly handling the wort? it's all done for him. It was cooled and sealed and all he had to do was pitch and stick it in the closet. Are you that guy on youtube that goes by TakeSomeAdvice, by chance?

I seriously don't see the downside to this, other than he has to buy caps, a capper, and get some bottles. But sounds like he wanted to brew anyway, so it'll be good for him to have. Matter of fact, I bet this beer turns out better than most first time brewers. Especially better than those that follow the instructions to the T on those no-boil all extract kits, and even bottle after 10 days at room temp. He's much better off than a lot of us were.

Ok, for one, lose the ridiculous attitude. You are taking this way too personally. Second, the brew class was held on the 26th. His GF was there for lunch, and he didn't confirm the yeast was in until 1am on the 28th. And yes, I'm sure they handled the wort properly... then gave it to him and his girlfriend and the poor guy doesn't know how to handle wort. So, yea, maybe he didn't aerate it too much and maybe he didn't leave it in a hot car, etc etc. Maybe he did. He didn't say they gave him yeast, for all we know he had to go out and get some. If they did, maybe it warmed to 90 deg before he got it cold. Maybe he brought the yeast home and left it on the counter until he pitched. Maybe he contaminated it when he pitched. He indicated he put it in his closet. Everyone's idea of cool is not the same. All i'm saying is that there are way to many variables here to EXPECT it will turn out great. Sorry if I think it's a dumb giveaway. The brewhouse should have done the demonstration and given away the equipment kit they used... something like that. Give the guy an ingredient kit in a box. Let him brew it. All these are better solutions than handing someone cold-side wort for them to take home and then learn how to brew. I'm not saying dump again for god's sake, I'm only saying that it is LIKELY not going to be his finest work. As in, don't be discouraged if the beer has all kinds of off flavors and stales after a week.

 

[danath34]

I'm only saying that it is LIKELY not going to be his finest work. As in, don't be discouraged if the beer has all kinds of off flavors and stales after a week.

Is this not applicable to every single first time brewer in history? That is, unless they are fortunate enough to already know an experienced brewer who lets them use all of their equipment and takes them by the hand and walks them through every bit of the process.

From the FB page, it sounds like the earliest the wort was cooled was around 3pm. So from 3pm on the 26th to 1am on the 28th, that's 34 hours. Naw. I don't buy it for a second that that's long enough for staling, considering the yeast haven't been pitched.

 

[J187]

Is this not applicable to every single first time brewer in history? That is, unless they are fortunate enough to already know an experienced brewer who lets them use all of their equipment and takes them by the hand and walks them through every bit of the process.

From the FB page, it sounds like the earliest the wort was cooled was around 3pm. So from 3pm on the 26th to 1am on the 28th, that's 34 hours. Naw. I don't buy it for a second that that's long enough for staling, considering the yeast haven't been pitched.

The yeast not having been pitched IS the problem. The reason it is ok to oxidizing cool wort is because the yeast will then take up that oxygen during the lag phase. Oxygenating the wort and then not pitching yeast will leave that oxidation in there to accelerate the oxidation process. This is why no chill brewers go to such great lengths to transfer their wort near boiling and remove the headspace from the storage container. It's also why we are so careful not to introduce oxygen to our beers during transfers... it matters. And yes, it's ok to aerate your wort IF you are putting yeast in there right away. And you are right, most of us did not produce our finest work the first time out. The only point is that this is more likely than your average first-time brew to not be a good beer. I wouldn't be surprised if it is pretty decent - especially depending on the palate of the drinker, but I wouldn't be surprised if it is horrible or infected. One thing that MOST first time brewers do is take good care of their wort on the cold side. Chilling and pitching right away and putting it away cold and dark right away are, IMHO, really important to even decent beer. Most first time brewers screw up their gravity or forget to aerate, or forget to fill the airlock or take an improper hydrometer reading...they forget to rehydrate dry yeast or they don't stir in top off water enough... but they usually don't leave wort without yeast for long periods, and yes, almost 2 days is a long period. At least it's a darker style beer... Either way, don't you at least admit that it's dumb that the poor kid has to log into a chat forum a day later because he was "given no instructions on what to do with the wort"?

Remember how impatient most new brewers are... I'd feel badly for this dude if scrambles around to get this going, waits 2 weeks, buys all the necessary equipment to bottle it, and then finds out after the fact that it's infected or horrible.

To reiterate my position once again, I'm not at all dismissive of the notion that might turn out ok... but I think we shouldn't be dismissive of the potential for disaster here either. I just want the OP to be prepared that things beyond his knowledge and control are factoring in on the quality of the finished product. I'd advise him to get some equipment and start another batch. Learn the process and that way he won't have to wait another 30 days after this one is done before he can taste the fruits (or esters) of his labor. I just know if it was me and I brought this home last week and got all excited about brewing, it would suck if it was 60 or more days from now until I could taste a good beer that I brewed.

 

[StalkingWilbur]

Can't you state your advice that would help him to achieve the best out of this situation without going on about how it's a dumb competition and it's probably going to suck?

Didn't Heretic also do a wort give away at an AHA rally? Was that a dumb idea too?


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[brewkinger]

Something just does not feel right about this.
What type of establishment is the Alehouse?
Winning a five gallon "jug" of unfermented wort with none of the necessary additional items is just plain odd.
The instructions are lacking.

Winning a 5 gal jug of beer is also odd. Given that a 64oz growler is good for less than a week once opened, 5 gal is gonna be tough in a week.

Agreed that if you want to get into the hobby of brewing, read through this forum and decide your plan of action.

I just reviewed this thread because I was concerned that I was guilty of being a nay-sayer....

I concur with my original post thoughts. Handing a 5 gallon carboy/pail of unfermented wort to an individual with little to no instructions is indeed odd.

To address the Heretic / AHA post:
Handing 5 gallons of wort (or beer) to an individual standing at an AHA rally is, although very similar, in NO way the same as this.
The individual at the rally has (we hope) a good idea of what it is, where to put it and how to take care of it.

Perhaps if the OP had been at the event, he would have learned the specifics and this would not have happened.

Perhaps if the GF had been interested in the presentation, she would have gained the knowledge necessary. (Perhaps she did)

The bottom line is simple:

This would not be the way that I would want to be introduced to the homebrewing hobby. Thankfully, the OP had enough sense to go directly to a reputable source of information and ask.

I just wanted to make sure that I was not giving the wrong impression. I think it is a great thing that he (she) won a prize that provides a great opportunity as a result. I just think it is a cruel / unusual way to do it and the very process is not well thought out.