janzik
Well-Known Member
I'm in the primary fermentation stages of my second batch. After reading through the forums for a few days I've become overwhelmed at how much I do not know (and want to learn). I wanted to post how and what I have done so far and ask for suggestions on my next logical steps. I should also preface that for the most part money isn't an issue for equipment (reading through the wikis, it seems to cater to the idea of not spending much on the hobby (or lifestyle ).
I have purchased all of my equipment/ingredients from my LHBS (in Freehold, NJ, for those playing along at home). What I have noticed is that there are general instructions on how and what to do, but there really seems to be some ambiguity to what I "should" be doing.
My first recipe was called "Brewer's Red"
1lb Crystal 40L
1qt Pale Extract
1qt Amber Extract
Bittering Hops: 1.0 Chinook, 2/3oz Cascade, 1/3oz Williamette
Finishing Hops: 1/4 oz Williamette, 1/3oz Cascade, 1/3 Chinook, 3 Scoops Irish Moss
Dry Hops: .5 oz Centennial
Yeast: Burton Ale (modified from the original recipe, calling for Nottingham)
As per suggested by my LHBS, I boiled all 5 gallons of water, steeped my grains, added my extract, and hops at the appropriate times (from what I've been reading so far I've been going about right, save for the possible difference of opinion in how much water to boil at a time). After all was cooked, I chilled the wort in my sink with a nice ice bath (5 gallons took 20lbs of ice from 7-11 and whatever was in my freezer).
Again, as per my LHBS, I "as violently as possible w/o spilling" dumped the wort into the primary (bucket), added my liquid yeast to the top and closed 'er up.
In a week I added my finishing sugar and bottled.
In my noobness I tried a few bottles before it was ready (usually 1 or 2 a week, since I was so excited). It took a good 4 weeks for it to be what I considered good.
IMHO it could've been better. I felt like there was a lot of extra sediment taste (which did mellow with age).
What type of brewing was this? A basic grains and extract? (I see some terminology being throwing around like AG and PM, (I know the acronyms, just don't know exactly what they mean).
I have my second batch in primary (California Devilish Ale (told it resembles Pete's Wicked))
What is my next logical step to well, step up my game, so to speak?
Switching to a carboy? secondary fermentation?
As I said in my intro, I'd love to get into kegging as well.
Any thoughts or suggestions are greatly appreciated.
-Joe
I have purchased all of my equipment/ingredients from my LHBS (in Freehold, NJ, for those playing along at home). What I have noticed is that there are general instructions on how and what to do, but there really seems to be some ambiguity to what I "should" be doing.
My first recipe was called "Brewer's Red"
1lb Crystal 40L
1qt Pale Extract
1qt Amber Extract
Bittering Hops: 1.0 Chinook, 2/3oz Cascade, 1/3oz Williamette
Finishing Hops: 1/4 oz Williamette, 1/3oz Cascade, 1/3 Chinook, 3 Scoops Irish Moss
Dry Hops: .5 oz Centennial
Yeast: Burton Ale (modified from the original recipe, calling for Nottingham)
As per suggested by my LHBS, I boiled all 5 gallons of water, steeped my grains, added my extract, and hops at the appropriate times (from what I've been reading so far I've been going about right, save for the possible difference of opinion in how much water to boil at a time). After all was cooked, I chilled the wort in my sink with a nice ice bath (5 gallons took 20lbs of ice from 7-11 and whatever was in my freezer).
Again, as per my LHBS, I "as violently as possible w/o spilling" dumped the wort into the primary (bucket), added my liquid yeast to the top and closed 'er up.
In a week I added my finishing sugar and bottled.
In my noobness I tried a few bottles before it was ready (usually 1 or 2 a week, since I was so excited). It took a good 4 weeks for it to be what I considered good.
IMHO it could've been better. I felt like there was a lot of extra sediment taste (which did mellow with age).
What type of brewing was this? A basic grains and extract? (I see some terminology being throwing around like AG and PM, (I know the acronyms, just don't know exactly what they mean).
I have my second batch in primary (California Devilish Ale (told it resembles Pete's Wicked))
What is my next logical step to well, step up my game, so to speak?
Switching to a carboy? secondary fermentation?
As I said in my intro, I'd love to get into kegging as well.
Any thoughts or suggestions are greatly appreciated.
-Joe