What do I need to keep track of on brew day?

[brad87us]

So I'm finally ready to do my first brew this weekend. I'm starting with extract put I feel pretty confident I can move into AG pretty quickly.

I've read a lot about efficiency and OG vs FG, etc. So my question is what figures should I keep track of come brew day? Even though I'm doing extract I want to record the values as sort of a "practice" for AG. I don't want to miss an important piece of info that I can't go back and get.

This might be a stupid question but I want to know, so when I move into AG or making my own recipes, I know what to look for.

 

[beernutz]

If you follow your recipe then really only OG since you are using extract.

I used to use a spreadsheet and now Beersmith Notes to record unusual events or problems that occur so that hopefully I can keep from repeating them. For example some of the notes I've written *after the fact* include:

*Charge drill battery*
Always do this the day before you plan to crush grain.

*Starter setup*
Always setup starter at least 24 hours ahead of time and run on stir plate at least 18 hours.
Add a drop of anti-foam to avoid boilovers. DON'T add DME to boiling water in Erlenmeyer flask as it will stick to opening.
Add 100 grams of DME to enough water for each liter of starter for OG around 1.040.
Use magnet held against flask when pouring out starter to hold stir bar so it won't go in fermenter.

*Filter water*
Don't forget to add water filter to hose before filling HLT.

*ph adjustment*
Use 10% diluted phosphoric acid solution to lower pH of the MASH (not the mash water in HLT) to 5.2 or close. Especially important on light colored beers.

Those were all written after I had fubared something or other. I just glance over my list before starting to brew to be sure none of the situations which caused me to write them in the first place happen again.

 

[erick0619]

Keep a notebook with detailed notes of the recipe used, fermentables, hops, yeast ECT. Record how much water you used to seep your grains in, how long were they seeped for and at what temperature. And try and measure how much you boiled off during the boil and how much top off water you had to use. Don't forget to take your starting gravity and write it down. What temperature did you pitch, and the there's your og. How much priming sugar did you use. Sorry for the wall of text I'm sure I forgot some stuff but I'm sure some more experienced users will come in and add more to the list. Cheers and happy brewing.

 

[flars]

Look over the brew instructions. Make notes of the changes to reflect best brewing practices. Some of those instructions are generic and will not result in the best that can be done. Especially check out yeast handling, pitching rate, and fermentation temperature.

 

[Peruvian802]

Wear clean underwear.

 

[CA_Mouse]

What should you log?... Virtually everything, even though you are doing extract.

If you are making a starter, log the size if the starter. Otherwise log the yeast strain and number of packages or vials you use. The expiration date from the package/vial, in case you have problems.

Your steeping grains and how much of each.

Your water temp during steeping (I always added mine to the water and then brought it to temp and held it there for 15 to 20 minutes).

The volume of water that you are using to steep and boil can be the same, but make sure to log it.

The weight of the extract that you are using (remember not to add this to your kettle while the flame is on, so that you don't scorch it). What point that you add it to your water (if you add only part of it at the start and the balance later).

Your hops - type, amounts and time that they are added to your boil.

Any adjuncts - type, amounts and time they are added. (this could be spices, fruit, honey, etc,)

Total boil time - 45 mins, 60 mins, whatever the time from start of boil to flame out.

How you chilled your wort and the time it took to chill to pitching temperature.

How much top off water you needed.

Original Gravity or Starting Gravity (make sure that you have stirred your wort very well before taking the sample).

Time and date that you pitched your yeast and the temperature.

Apparent fermentation temperature (unless you have a temperature controlled chamber).

Observations from your brew day - what could have been done better, done before hand, done differently, etc.

Gravity readings after fermentation period - this can be quick or long, depending on the OG and type of beer and the amount and type of yeast you used. Taste the sample and make notes on the taste, color and gravity. Check again in 2 or 3 days to see if the Final Gravity is still the same (if different wait another 2 or 3 days and test again).

Bottling Day - Your Final Gravity reading, this can be done in your bottling bucket before you add your priming sugar. The type and amount of sugar you use to prime, the date and temperature that you store the bottles at.

Good luck with your first brew day! Just relax, pay attention to what you do, if you create a great beer, you want to be able to repeat it and your notes will help.

 

[brad87us]

Thanks! That paints a very clear picture.

 

[iglehart]

Get a notebook. I am kicking myself because I jot things down on paper. I find out the beer was great or needed tweeking 3 weeks later and can't find that damn paper.

 

[brad87us]

I was thinking of printing off a brew log and attaching it to the recipe and keeping them all in a folder

 

[TimFarAway]

I print the recipe and make notes on the back. Then store it in a plastic document protector in a 3 ring binder. After reading CA Mouse's post, I feel like I should have a whole pre-made list of things so I can just plug in the numbers. I may try that for the next brew day.

 

[stevehardt]

Its important to keep good notes. Its also important to take your time, not have too many beers while brewing and/or get distracted, and have a good time