WoooHooo!!! First brew in process

[tonyc318]

Just set timer and added hops for the 60 min boil. Super excited. I have this timed out to open the first bottle on my 30th birthday. I'm brewing Dawson's Multigrain red ale from NB. Anyone brewed this?

 

[NordeastBrewer77]

congrats man! haven't brewed that, but it sounds like a great beer. enjoy!!

 

[akervin]

Congrats. Welcome to HBing.

 

[unionrdr]

All you need now is some ribs for the bbq pit for your birthday. Red ale is great with'em! That's where your new obssesion is leading. What food goes with those awsome home brews!

 

[FoulMouth]

Welcome. You will find its easier to just do direct deposit for the brew shops and have them send you new toys and ingredients. Dont forget to shake the carboy before you add the yeast just be careful do it for as long as you can this will give the yeast a great start. Also let it ferment for two weeks and bottle condition for 2-3 weeks.

 

[tonyc318]

My birthday isn't until march 18th. I plan on leaving it in primary for 3 then in bottles for 3. I'm super excited. Thank you everyone for sharing your experiences. It has made this brew day way less stressful.

 

[FoulMouth]

I would almost let it condition for 4 weeks and ferment for 2 weeks. Your not really getting much out of it when the yeast stops eating just take your gravity reading and if its the same for 3 days its done and ready to bottle. Bottle condition is big the longer the better.

 

[unionrdr]

2 weeks may not be enough to get down to a stable FG. The yeast have their own time table. But yeah,a stable FG reading 2 days apart will tell the tale.

 

[tonyc318]

Well it's in the bucket and now up to the yeast. Quick question: when I emptied out my pot, I notice a little was burned on the bottom. I didn't scrape it off into the beer and I poured the wort through a mesh strainer. Is the beer going to be ok? I should probably rdwhahb.

 

[unionrdr]

Was it burned black,or just brown & a little sticky?

 

[FoulMouth]

Well it's in the bucket and now up to the yeast. Quick question: when I emptied out my pot, I notice a little was burned on the bottom. I didn't scrape it off into the beer and I poured the wort through a mesh strainer. Is the beer going to be ok? I should probably rdwhahb.

Did you get the full boil 60 min or what ever is called for? It should be fine but even more so to add a second fermention or go to bottles quicker. You may have scorched it a bit and may produce a couple of off flavors. But trust me if it tasted like piss you would still love it because you made it. Remember this is a learning process and just by going through the motions will make it easier and better beer next time. Pease dont expect commerical quality it will be cloudy not that carbonated as you think it should be and a little bit of an off flavor that will make you think if it tastes right. But have fun and learn something.

 

[NordeastBrewer77]

Did you get the full boil 60 min or what ever is called for? It should be fine but even more so to add a second fermention or go to bottles quicker. You may have scorched it a bit and may produce a couple of off flavors. But trust me if it tasted like piss you would still love it because you made it. Remember this is a learning process and just by going through the motions will make it easier and better beer next time. Pease dont expect commerical quality it will be cloudy not that carbonated as you think it should be and a little bit of an off flavor that will make you think if it tastes right. But have fun and learn something.

My first batch was awesome. I made pretty much every mistake a new brewer could and it was still d@mn good beer. Clear, carbed, free of 'off' flavors, and while it wasn't the best beer I've brewed by far, it was what you called commercial quality. I've messed up some batches since then, but that first one was good beer.

 

[tonyc318]

I have an electric stove and the were just a couple of places that were black where the coils touched the pot. Not too many though.

 

[NordeastBrewer77]

I have an electric stove and the were just a couple of places that were black where the coils touched the pot. Not too many though.

that happens. what union's question was regarding is, did it look like cooked on extract, or just some darkening of the kettle. malt extract can scorch if you add it when the burner is on, this darkens it and lowers the fermentability a little bit. it's more likely to happen on an electric range due to the direct contact with the coil. i wouldn't really sweat it, just always add your extract off the burner, then return to the burner only after the extract is fully mixed in. when i brew indoors (winter, bad weather, etc.) i use my glass top electric, it's actually pretty efficient, but i have to remove the kettle from the hot burner to add extract.

 

[tonyc318]

Yeah, there was some stuff caked on. I will do a better job next time of taking it off the burner before adding any LME and making sure its totally mixed in. I'm not too worried because I think my scorching was pretty light compared to other stories I've read.

 

[NordeastBrewer77]

Yeah, there was some stuff caked on. I will do a better job next time of taking it off the burner before adding any LME and making sure its totally mixed in. I'm not too worried because I think my scorching was pretty light compared to other stories I've read.

yeah, there's nothing you can do about it. you'll notice that when you add LME especially, it sinks right to the bottom. that's why you want it off the burner when you add it. you can even add it at flameout if you have other extract in the boil. it works really well. read up on 'late extract additions' here on the site.

 

[tonyc318]

Fermentation is going well. Good amount of bubbles and a nice bread like smell in the closet. Fermometer has gone up a little as the bubbles have increased. Good sign. No sign of beer in the airlock. This makes me very happy. I'm already addicted to this hobby and Im not even close to drinking the beer!

 

[unionrdr]

You can soak it in PBW overnight,then use a dobie or the like to scrub it off. Then rinse well.

 

[tonyc318]

I soaked in in some oxyclean for about an hour and it scrubbed right off. Hardly any work. Made me a little less nervous about the intensity of the scorching.

 

[tonyc318]

Now that day three has come and gone, the bubbles have slowed down and the smell has gone from a yeast/ bread like smell to more of a beer smell out of the airlock. Don't worry, I'm not going to touch this thing for some time still. This is exciting!

 

[tonyc318]

Took my first FG reading today (2 weeks after brew day). First reading came in at 1.008 from a OG of 1.040. That's around 4.2% abv. When I popped the lid off the bucket, I really got the smell of beer. Very cool experience for a first time brewer. There was a little bit of brown junk floating on the top of the beer. I will take another reading on Monday (even though I'm sure it's done) and let it sit a few more days before bottling. Should I be concerned about stuff still floating on the top after two weeks? Or is that just par for the course?

 

[unionrdr]

Yeast floaters can be normal,so don't worry about that. If the next tests numbers match,you're good. Give it a couple days at lest to see when it settles out clear or slightly misty.

 

[tonyc318]

Yeast floaters can be normal,so don't worry about that. If the next tests numbers match,you're good. Give it a couple days at lest to see when it settles out clear or slightly misty.

That's what I was hoping you would say. Btw, thank you for all your help and patience with us noobs on HBT. My original plan was to not bottle until around 3 weeks after brew day. That's a week from today. Should be a good amount of time for some clarity. This is getting exciting! Thanks again.

 

[QueenCityALER]

Congratulations on your first of many Home brews. You absolutely cannot brew just one...it's your new religion my friend, LOL! Sounds like you did just a fine job barring a few hiccups, but we all have them. Your beer should be awesome. A lot of home brewers employ a 2-2-2 system, that is: 2 weeks primary, 2 weeks secondary, and finally 2 weeks bottle conditioning. Of course, let your hydrometer guide you first and foremost. However that system sounds like it'll fit your schedule pretty close as well. Either way, Congrats and Happy Brewing.

 

[unionrdr]

I don't find the need for a secondary myelf,unless I'm racking onto something or aging. And at least 3 weeks in the bottles for decent carb/conditioning. But usually,4 weeks,maybe 5 is def better. And at least 1 week fridge time,since co2 absorbtion into the beer isn't that fast. Not to mention,if you get chill haze,it'll take a couple days for it to settle. Patience is the key word here.
And thanks for the props,I like to help...

 

[tonyc318]

Oh, I forgot to mention, when I took the last sample for gravity reading there was not hint of the scorched LME I had on the bottom of my brew kettle. That makes me happy. Its really coming together well. Some of the more fruit like notes have mellowed out just from a little more time left in fermenter. I will bottle this weekend and let it condition for awhile. I have a great feeling about this beer. Will post again when I crack open the first bottle. Thanks again everyone for your advice and for following my experience.

 

[tonyc318]

Went ahead and just bottled. That was a lot of work. Have all the gear soaking in my bathtub full of hot water and oxyclean. Got to cleaning the fermenter right away. I'm going to be saving up for kegging sooner than later.

 

[madchemist83]

What temps are you conditioning at?

 

[tonyc318]

Room temp which is between 68-70.

 

[tonyc318]

Got a little impatient and tasted my beer already. I think it's great! It's pretty cloudy, but that's what I get for not letting it sit in the fermenter long enough. However, the carbonation is great, there's a beautiful cooper color, and good head retention. The hops get you upfront but mellow out quickly and it finishes very smooth. I can't wait to see what it will be like in another couple of weeks when the bottle conditioning has really brought the flavors together. I just had to try this beer young to know what everyone talks about.

Now I am officially addicted to this great hobby. Here's to hoping the gluten free batch in the fermenter turns out great as well!

Cheers!