Tips and tricks for a beginner brewer

[Man_the_Dan28]

Hey everyone!
So I’m a complete newbie—I haven’t brewed anything yet, but I already know what my first beer is going to be: a Kona Big Wave clone, boosted to 7% ABV. I’m calling it “Tsunami” (lol).
Here’s my setup:

• 10-gallon BIAB system
• Whirlpool arm
• 120V controller
• Repurposed 1/4-barrel keg for pressure fermentation
• Spunding valve
• Floating dip tube
• Modified mini fridge for fermentation chamber
• Inkbird WiFi temp controller

I’ve been binge-watching videos from all the big names on YouTube for the past couple of months, but I’d really love to hear tips and tricks directly from the community. What are some things that helped you improve your brew day efficiency and hit your numbers when you were just starting out?

Thanks in advance excited to finally dive in!

 

[DBhomebrew]

What are some things that helped you improve your brew day efficiency and hit your numbers when you were just starting out?

Not worrying about efficiency or hitting numbers.

First couple batches are just getting used to process and equipment. You're going to make mistakes. You're going to lose some to a boilover. You're going to drain a quart or two on the floor. Next few are about making informed choices on process and recording careful measurements regarding lauter efficiency and boil evaporation. By batch 6 or 7 you can realistically hit your intended volume and gravity in the fermenter, but only if you dial in a repeatable process and adjust your software to reflect your process and system.

 

[doug293cz]

If there is a homebrew club near you, get in touch with them, and see if they have a member who has BIAB experience and is willing to come coach you during your first (few) brew sessions. They can help you avoid pitfalls and correct mistakes before they progress to something that could ruin the beer or make a big mess.

Also, no drinking while brewing. You're going to need all your brain power, at least until you can do all the process steps without having to try to remember what you are doing and why.

And to reinforce what DB said, don't fret the mistakes (we all make them, and they are more frequent when you are beginning) - recognize and learn from them.

Brew on

 

[mac_1103]

Also, no drinking while brewing.

After all, you're operating heavy machinery!

You're going to make mistakes.

Yes. As great as it is to learn from others' experience, there's really no substitute for learning from your own experience.

a Kona Big Wave clone, boosted to 7% ABV

There's nothing really wrong with this per se, but it's not always as simple as it might seem. Just making a beer "bigger" without other adjustments can throw the balance off. I would be inclined to stick to a known good recipe for my first brew.

 

[Kickass]

What are some things that helped you improve your brew day efficiency and hit your numbers when you were just starting out?

Improving efficiency with BIAB can be as simple as milling finer or multiple passes through the mill.

Hitting your numbers, well… you have none to hit. Your first few brews will establish those numbers.

Also, more grain = lower efficiency. So it’s not helpful to compare an 8 lb grain bill to a 14 lb grain bill.

 

[Man_the_Dan28]

There isn’t a homebrew club in my borough there used to be one but I missed it I guess I would have to go to Brooklyn I’m going to look into breweries to see if maybe they offer anything there’s a couple on Staten Island

 

[Kickass]

Breweries can be a great place to buy hops, grain and yeast too.

 

[fluketamer]

https://www.homebrewtalk.com/threads/tips-and-tricks-for-beginning-home-brewers.637560/

it looks like you are diving in head first.

good luck

 

[Whisky River]

Use your great electrical skills to build a safe robust 240v system.

I’m not sure if your 10G BIAB is meant to make 10G batches or is just based on a 10G boil kettle, but it would take forever to bring enough water to a boil to do a 10G BIAB batch on a 120v system, they usually struggle to get a really good boil going on partial mash 5G batches.

@doug293cz and others hav generously posted wiring diagrams for just about every type of control panel build you could imagine if you you like the idea of building your own.

I just saw you are also in NYC. There’s a small but committed group of brewers here who do or have lived in the city. Feel free to hit any of us up with questions. I know sometimes city living can make some of the simple solutions that people suggest, like using 240v power or using chest freezers, difficult but we have usually figured out good workarounds.

Good luck

 

[BrewnWKopperKat]

What are some things that helped you improve your brew day efficiency and hit your numbers when you were just starting out?​

Beyond what @DBhomebrew said in #2:

• I have a box with all the equipment I need for brew day.
  • I also have a box with all the equipment I need for bottling.
  • Some items (e.g. 50g ± 0.001g scale) are in both boxes
  • ... so if one fails, I have a spare in the other box
• Brew day outline / notes - a day or two before brew day
  • I outline the steps in the brew day process
  • ... including boil additions and measurements to take / check
  • ... and then, I'll verify that the ingredients are available
• On brew day
  • initially, I would prepare all the ingredients before "flame-on"
    • i have small containers for hops, brewing salts, ...
  • ... over time, I found 'down time' to where I could weigh ingredients for the next step (e.g. weigh brewing salts during YOS, crush grains while heating to strike temperature, weigh hops and other additions during the mash)
  • ... occasionally, I'll "hit the pause button" at the end of the step if I'm not ready for the next step. For example, if the water is close to strike temperature but the grains aren't crushed, I'll pause heating the water. Background: I brew 2.5 gal batches on an induction cook-top.
• Water & oxygen
  • It's not as complicated as older forum discussion wisdom suggests
  • RO/distilled water adjustments are not complicated.
  • Some LODO techniques are easy to implement
    • but the individual techniques may not be "best"for all styles

 

[Man_the_Dan28]

https://www.homebrewtalk.com/threads/tips-and-tricks-for-beginning-home-brewers.637560/

it looks like you are diving in head first.

good luck

Thx I’m really excited wanted to try this for a while and I just said screw it I need a new hobby lol

 

[Man_the_Dan28]

Use your great electrical skills to build a safe robust 240v system.

I’m not sure if your 10G BIAB is meant to make 10G batches or is just based on a 10G boil kettle, but it would take forever to bring enough water to a boil to do a 10G BIAB batch on a 120v system, they usually struggle to get a really good boil going on partial mash 5G batches.

@doug293cz and others hav generously posted wiring diagrams for just about every type of control panel build you could imagine if you you like the idea of building your own.

I just saw you are also in NYC. There’s a small but committed group of brewers here who do or have lived in the city. Feel free to hit any of us up with questions. I know sometimes city living can make some of the simple solutions that people suggest, like using 240v power or using chest freezers, difficult but we have usually figured out good workarounds.

Good luck

Thx I appreciate it

 

[AlexKay]

NYC generally has nice drinking water. Be sure to remove chlorine.

It’s a smart move, starting out with fermentation temperature control on day 1.

What’s your plan for packaging? I’m assuming you intend to get the beer out of the fermenter using that floating dip tube … do you have CO2 to push it with? Is it going into a keg or bottles?

 

[JohnDBrewer]

You've watched enough YouTube. It time to brew. Go for it. No more over thinking it. The sooner you brew the sooner you can relax and have a home brew.

 

[redrocker652002]

I would say don't worry about the numbers. I was one of those guys who would get upset if I was off even a point or two. Now, as long as I am in the ball park it's all good. What I have found it that the spread between OG and FG is pretty much the same regardless of the actual numbers. Also, relax, enjoy the process. As others have said, you are going to have those oops moments and time where you do something and then go "why did I do that"? Totally normal. Take good notes, this is one I am not great at. And finally have fun It's only beer.

 

[Ramjet]

On brewers friend there is a BIAB brew day check list you can print out. It pretty much has every step of the process on it. All good advice above

 

[Bassman2003]

Hey everyone!
So I’m a complete newbie—I haven’t brewed anything yet, but I already know what my first beer is going to be: a Kona Big Wave clone, boosted to 7% ABV. I’m calling it “Tsunami” (lol).
Here’s my setup:

• 10-gallon BIAB system
• Whirlpool arm
• 120V controller
• Repurposed 1/4-barrel keg for pressure fermentation
• Spunding valve
• Floating dip tube
• Modified mini fridge for fermentation chamber
• Inkbird WiFi temp controller

I’ve been binge-watching videos from all the big names on YouTube for the past couple of months, but I’d really love to hear tips and tricks directly from the community. What are some things that helped you improve your brew day efficiency and hit your numbers when you were just starting out?

Thanks in advance excited to finally dive in!

Sorry if this appears rude but in this modern age, it is tough to know what is what. Are you a fictional or real person?

 

[MaxStout]

Lots of good ideas above.

As for "hitting your numbers," you won't really know until you've made a few brews with your equipment. It's an empirical process and there are several variables, based on gear, ingredients and methods. Soon, you'll be able to predict the amounts of ingredients and water to create a desired OG and volume. There is free software and online calculators out there to help get you in the ballpark.

Take very detailed notes. Write down every step of the process--what you observe, measure, taste, smell, etc. Good and bad. Review those notes before the next brew so you don't repeat mistakes.

Don't be afraid to make mistakes. We've all done it. Some of us (me included) have had batches that were so bad they were poured down the drain. Something not quite right? Post on this forum, we can help you troubleshoot. Figure out what went wrong, and learn from it.

 

[mac_1103]

As for "hitting your numbers," you won't really know until you've made a few brews with your equipment. It's an empirical process and there are several variables, based on gear, ingredients and methods. Soon, you'll be able to predict the amounts of ingredients and water to create a desired OG and volume. There is free software and online calculators out there to help get you in the ballpark.

Along those lines: don't chase efficiency; chase good beer. We don't drink numbers.

 

[Man_the_Dan28]

NYC generally has nice drinking water. Be sure to remove chlorine.

It’s a smart move, starting out with fermentation temperature control on day 1.

What’s your plan for packaging? I’m assuming you intend to get the beer out of the fermenter using that floating dip tube … do you have CO2 to push it with? Is it going into a keg or bottles?

I bought two corny kegs off someone a couple months back I plan on pressure fermenting then transferring to a corny keg when done

 

[Man_the_Dan28]

Sorry if this appears rude but in this modern age, it is tough to know what is what. Are you a fictional or real person?

I’m real bro

 

[Tony B]

I’m real bro

That definitely sounds AI generated.
Enjoy your first brew day. Make sure you have plenty of time and don’t rush. From beginning to heat strike water, it usually takes me anywhere from 4.5-6 hours including clean up. Of course that includes a lot of time just waiting. Take lots of notes.
Are you using any brewing software? I like Brewfather, but there are several out there that work well.

 

[Man_the_Dan28]

That definitely sounds AI generated.
Enjoy your first brew day. Make sure you have plenty of time and don’t rush. From beginning to heat strike water, it usually takes me anywhere from 4.5-6 hours including clean up. Of course that includes a lot of time just waiting. Take lots of notes.
Are you using any brewing software? I like Brewfather, but there are several out there that work well.

I have Brewfather on my phone

 

[RCope]

I love your excitement and ambition. Most of us, myself included, would do a batch or three of extract kits to learn the process, then add milling and mashing as the next step. I did BIAB from the beginning (after those 3 extract batches). Nothing wrong with going all in and it seems that you have done your home work. Big Wave is apparently an ale. Spunding is not necessary, and probably over complicates a relatively simple process. I'd stick to lower volume brews (5 gallon) even though you have a 10 gallon system. The physical requirements with that much grain is significant. And you want to brew a 7% beer (which is a WAG without any previous brewing experience). Life starts at 60, so I've heard...OG 1.060 ;-)

So my advice is to simplify the first few batches, then with success, add volume and complexity as you dial in your process. Once the process becomes rote, even the complicated becomes straight forward. Things such as water adjustments, step mashing, and decoction on the hotside, Then dry hopping, cold crashing, pressure transfers, kegging on the cold side. Minimizing O2 ingress (cold side) early on is a great head start. But first, just make beer and enjoy it!

 

[Man_the_Dan28]

I love your excitement and ambition. Most of us, myself included, would do a batch or three of extract kits to learn the process, then add milling and mashing as the next step. I did BIAB from the beginning (after those 3 extract batches). Nothing wrong with going all in and it seems that you have done your home work. Big Wave is apparently an ale. Spunding is not necessary, and probably over complicates a relatively simple process. I'd stick to lower volume brews (5 gallon) even though you have a 10 gallon system. The physical requirements with that much grain is significant. And you want to brew a 7% beer (which is a WAG without any previous brewing experience). Life starts at 60, so I've heard...OG 1.060 ;-)

So my advice is to simplify the first few batches, then with success, add volume and complexity as you dial in your process. Once the process becomes rote, even the complicated becomes straight forward. Things such as water adjustments, step mashing, and decoction on the hotside, Then dry hopping, cold crashing, pressure transfers, kegging on the cold side. Minimizing O2 ingress (cold side) early on is a great head start. But first, just make beer and enjoy it!

My biggest fear is temperature I know it’s important I bought a ambient temp thermostat I want my yeast to be happy so I get a good result

 

[RCope]

My biggest fear is temperature I know it’s important I bought a ambient temp thermostat I want my yeast to be happy so I get a good result

You have a "modified mini fridge" with an inkbird, you should be fine. I have three fermentation chambers, two small freezers with inkbird controllers, one large commercial refrigerator (which I use for my Spike conical) also with an inkbird controller. I have never seen a mini-fridge that could accept a ten gallon batch sized fermentor. You said you have a 1/4 barrel keg to use for fermentation. I'm not familiar with that size, sixtles (1/6 barrel) is a classic small commercial batch serving keg size. That's a bit more than 5 gallons but usually has a Sankey coupler for serving/carbonation. That's opposed to most home brewing kegs that have two ball locks, in and out, which can work well for fermentation, you need a blowoff..

 

[Man_the_Dan28]

You have a "modified mini fridge" with an inkbird, you should be fine. I have three fermentation chambers, two small freezers with inkbird controllers, one large commercial refrigerator (which I use for my Spike conical) also with an inkbird controller. I have never seen a mini-fridge that could accept a ten gallon batch sized fermentor. You said you have a 1/4 barrel keg to use for fermentation. I'm not familiar with that size, sixtles (1/6 barrel) is a classic small commercial batch serving keg size. That's a bit more than 5 gallons but usually has a Sankey coupler for serving/carbonation. That's opposed to most home brewing kegs that have two ball locks, in and out, which can work well for fermentation, you need a blowoff..

It fits and I got a sanke to corny adapter it fits but I want a deep freeze so it fits with a little bit more room

 

[scrap iron]

It looks like you have some good advice and a handle on what you want. I will just say welcome to the hobby from a fellow IBEW member. Take lots of notes and have a checklist handy on brewday.

 

[Man_the_Dan28]

It fits and I got a sanke to corny adapter it fits but I want a deep freeze so it fits with a little bit more room

Just got one on Facebook marketplace for cheap

 

[Man_the_Dan28]

Just started my first ever brew day and so far so good got the mash ph to 5.3 I’m so excited no over flow and it was a big batch 8.5 gals of water plus 12lbs of grain it’s going good 32 min left in the mash

 

[RM-MN]

Just started my first ever brew day and so far so good got the mash ph to 5.3 I’m so excited no over flow and it was a big batch 8.5 gals of water plus 12lbs of grain it’s going good 32 min left in the mash

How long does it have yet until full conversion? That's the whole point of the mash, to get conversion of starches to sugars. Depending on the milling of the grain, it might be complete already or it might need another hour.

 

[Man_the_Dan28]

It reach target mash ph about 20 minutes I’m up to the boil phase now

 

[Man_the_Dan28]

How long does it have yet until full conversion? That's the whole point of the mash, to get conversion of starches to sugars. Depending on the milling of the grain, it might be complete already or it might need another hour.

I crushed it twice and added the lactic acid after 20 minutes the ph was 5.4 after mash out its 5.3 and that’s what it calls for

 

[mac_1103]

Correct pH important, but it doesn't tell you that conversion is complete. Did you check your pre-boil specific gravity?

 

[mac_1103]

added the lactic acid after 20 minutes

Why didn't you add the acid at the start?

 

[Man_the_Dan28]

Why didn't you add the acid at the start?

I didn’t write that correctly I added it at the start of mash and I checked it at around 15 to 20 minutes and and I got 5.4 also I checked pre boil ph it’s correct at 5.3

 

[Man_the_Dan28]

I didn’t write that correctly I added it at the start of mash and I checked it at around 15 to 20 minutes and and I got 5.4 also I checked pre boil ph it’s correct at 5.3

10.30 pre boil gravity

 

[mac_1103]

10.30 pre boil gravity

I assume you mean 1.030; what was the target?

 

[Man_the_Dan28]

I assume you mean 1.030; what was the target?

I didn’t have a target for the pre boil the target for the post boil is 1.064

 

[mac_1103]

You probably should have been over 1.040 pre-boil if you're looking for 5+ gallons of 1.064 post-boil. Maybe gelatinization/conversion but more likely you just left a lot of sugar in the grain. Did you sparge? Squeeze the bag?