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Dartgod
01-16-2005, 09:46 AM
I know there are some other home brewers on here; Bwana and TJ for starters.

I'm brewing my first batch ever today. It's a German wheat. Looking forward to tasting this bad boy in about a month! :thumb: :toast: :BLVD:

JimNasium
01-16-2005, 09:51 AM
I brewed a double chocolate stout last night. I'm a bit embarassed to admit that I currently have 20 gallons of beer at differing stages of fermentation in my closet right now. :shake: It is a great hobby and you can keep it as simple or make it as complicated as you want. The best advice is simply "relax and have a homebrew." Do you have someone who is experienced to help you through the first one or are you flying solo?

Skip Towne
01-16-2005, 09:56 AM
Hey, Nasium, the Eagles game starts at 12:00. Should I pick up some chips or something on my way over? (Or I could use Rainman's trick of bringing an empty pizza box)

Phobia
01-16-2005, 09:56 AM
I wish I had a friend that homebrewed. I used to and he was my bestest buddy.

JimNasium
01-16-2005, 09:58 AM
I wish I had a friend that homebrewed. I used to and he was my bestest buddy.
The next time I'm up there I'll bring you a care package. I've got a couple of beers that are just incredible. I'm entering one in the KC Biermaster's homebrew contest next month.

BigVE
01-16-2005, 09:59 AM
I have tried several batches of homebrew that my aunt makes...some were good and some were not so good. She specializes in makeing homemade wine though and its very good. Im not a big wine drinker usually but I cant pass up her homebrew. The next time I see her she is supposed to hook me up with a couple of different recipes for beer and wines. Good luck on your batch.

JimNasium
01-16-2005, 09:59 AM
Hey, Nasium, the Eagles game starts at 12:00. Should I pick up some chips or something on my way over? (Or I could use Rainman's trick of bringing an empty pizza box)
Come on up. I've got a sixer of Miller High Life for guys like you. :)

Skip Towne
01-16-2005, 10:03 AM
Come on up. I've got a sixer of Miller High Life for guys like you. :)
Better than that, just let me know when you won't be there and leave the key under the mat.

Phobia
01-16-2005, 10:03 AM
I'm entering one in the KC Biermaster's homebrew contest next month.

Sweet. Best of luck with that. You don't have to bring me a care package, but if you do, I'll have your back on this board to the death - ala KCJ/Gunther.

Dartgod
01-16-2005, 10:08 AM
I brewed a double chocolate stout last night. I'm a bit embarassed to admit that I currently have 20 gallons of beer at differing stages of fermentation in my closet right now. :shake: It is a great hobby and you can keep it as simple or make it as complicated as you want. The best advice is simply "relax and have a homebrew." Do you have someone who is experienced to help you through the first one or are you flying solo?
Solo. But I feel pretty confident about it. I've been reading A LOT since i got my kit for Christmas.

JimNasium
01-16-2005, 10:10 AM
Solo. But I feel pretty confident about it. I've been reading A LOT since i got my kit for Christmas.
Cool. If you run into any problems feel free to give me a call. I'll PM you my phone number. Good luck. :thumb:

RedNFeisty
01-16-2005, 10:33 AM
I brewed a double chocolate stout last night. I'm a bit embarassed to admit that I currently have 20 gallons of beer at differing stages of fermentation in my closet right now. :shake: It is a great hobby and you can keep it as simple or make it as complicated as you want. The best advice is simply "relax and have a homebrew." Do you have someone who is experienced to help you through the first one or are you flying solo?

Chocolate beer? Now there is a girlie beer, sweet!! Best of luck in your home brewing contest!!

kufan2
01-16-2005, 10:47 AM
I don't know if i would consider a stout a "girlie drink". I would love to meet the amazon that enjoyed a good stout.

Phobia
01-16-2005, 10:51 AM
Chocolate beer? Now there is a girlie beer, sweet!! Best of luck in your home brewing contest!!

A double chocolate stout doesn't exactly come with a Hersheys label.

Over-Head
01-16-2005, 10:52 AM
I've got a batch of "John Bull" brewing in the basement as we speak...
My dada was/is an AMAZING home brew maker.
Funny this thred should appear 3 days after I started running another batch.
Cheched it last night , just prior to "having a draw"...(Refer to "Weed smokers only" thread))

Dartgod
01-16-2005, 11:20 AM
Well, I finished the boil and no boil over. So I guess that's a good thing.

The wort is in an ice bath now.

Demonpenz
01-16-2005, 11:22 AM
send me over a couple of growlers

JimNasium
01-16-2005, 11:22 AM
Well, I finished the boil and no boil over. So I guess that's a good thing.

The wort is in an ice bath now.
Kewl. The hard part is out of the way. Are you using buckets or carboys? Single stage ferment or do you plan on transferring to secondary?

Dartgod
01-16-2005, 11:31 AM
Kewl. The hard part is out of the way. Are you using buckets or carboys? Single stage ferment or do you plan on transferring to secondary?
Primary in a 6.5 gallon plastic bucket and secondary in a 5 gallon glass carboy.

One more question. Do I put the little plastic cap on the airlock? It looks like the one on the right:

http://www.northernbrewer.com/pics/fullsize/fermentation-locks.jpg

Do any of you guys post on any home brew forums? I think I found a good on here:

http://forum.northernbrewer.com/

RedNFeisty
01-16-2005, 11:53 AM
A double chocolate stout doesn't exactly come with a Hersheys label.
I don't normally drink beer, I was being facetious!

mlyonsd
01-16-2005, 12:04 PM
Primary in a 6.5 gallon plastic bucket and secondary in a 5 gallon glass carboy.

One more question. Do I put the little plastic cap on the airlock? It looks like the one on the right:

http://www.northernbrewer.com/pics/fullsize/fermentation-locks.jpg

Do any of you guys post on any home brew forums? I think I found a good on here:

http://forum.northernbrewer.com/

I've never seen one like the one on the right. Mine is like the one on the left and yes, the cap is used. I use vodka as the liquid in the air lock.

Dartgod
01-16-2005, 12:10 PM
I've never seen one like the one on the right. Mine is like the one on the left and yes, the cap is used. I use vodka as the liquid in the air lock.
Oh, that's a good idea. I found the answer and i do leave the cap on.

mlyonsd
01-16-2005, 12:15 PM
One other thing I'll point out that's just my opinion....I age my beer a lot longer then some. I have found that I like mine to age at least two or three months. Some brews have a pretty sharp taste to them until they age long enough.

Like I said, that's just me and you'll have to see what you think on your own.

JimNasium
01-16-2005, 01:06 PM
Primary in a 6.5 gallon plastic bucket and secondary in a 5 gallon glass carboy.

One more question. Do I put the little plastic cap on the airlock? It looks like the one on the right:

http://www.northernbrewer.com/pics/fullsize/fermentation-locks.jpg

Do any of you guys post on any home brew forums? I think I found a good on here:

http://forum.northernbrewer.com/

Two that I have found and participate in:

www.brewboard.com
www.beeradvocate.com

Dartgod
01-16-2005, 01:18 PM
Two that I have found and participate in:

www.brewboard.com
www.beeradvocate.com
Thanks, I've added those to my favorites.

It's in the fermentor now. The yeast has been in for about an hour now. Just waiting for some action now.

BTW, I used White Labs liquid yeast and it said to pitch when wort was 70-75 degrees. I pitched at 76. Is that going to be ok?

mlyonsd
01-16-2005, 01:20 PM
Thanks, I've added those to my favorites.

It's in the fermentor now. The yeast has been in for about an hour now. Just waiting for some action now.

BTW, I used White Labs liquid yeast and it said to pitch when wort was 70-75 degrees. I pitched at 76. Is that going to be ok?

Well, you probably just killed the yeast and wasted all of your afternoon.

Just kidding, you should be fine.

Dartgod
01-16-2005, 01:22 PM
Well, you probably just killed the yeast and wasted all of your afternoon.

Just kidding, you should be fine.
OK, I just poured the batch out. I'll start again next week.

EDIT: D'oh!! I just read the first sentence and figured it was ruined. Now I've wasted the whole thing! :banghead: :banghead:





:evil:

JimNasium
01-16-2005, 01:25 PM
Thanks, I've added those to my favorites.

It's in the fermentor now. The yeast has been in for about an hour now. Just waiting for some action now.

BTW, I used White Labs liquid yeast and it said to pitch when wort was 70-75 degrees. I pitched at 76. Is that going to be ok?
I think you'll be fine. I usually wait until it's under 70 degress but I also have the luxury of a wort chiller. My guess is that you'll see some activity within the next twelve hours. Active fermentation is a wonderful thing.

redhed
01-16-2005, 01:56 PM
Just make sure everything is clean!!
Nothing like coming up with a great recipe, only to have it come out like crap 'cuz you didn't get everything sanitized.... awww man....

Prolly the top five beers I've ever had were all home brews. With #6 being a beer that tastes like home brew...Sammy Smith's Winter Welcome Ale.
Or maybe Chimay.

Dartgod
01-16-2005, 01:59 PM
Just make sure everything is clean!!
Nothing like coming up with a great recipe, only to have it come out like crap 'cuz you didn't get everything sanitized.... awww man.....
Yeah, I was VERY careful about that. Sanitized the hell out of everything.

JimNasium
01-16-2005, 02:13 PM
Yeah, I was VERY careful about that. Sanitized the hell out of everything.
I been brewing since May of last year and haven't lost a batch to infection yet. My buddy has lost two batches since he started brewing and since we typically brew ten gallon batches it's a painful experience.

Dartgod
01-16-2005, 02:21 PM
I been brewing since May of last year and haven't lost a batch to infection yet. My buddy has lost two batches since he started brewing and since we typically brew ten gallon batches it's a painful experience.
You doing any all grain or just extracts? It will probably be a year or so before I'm ready to try all grain.

JimNasium
01-16-2005, 02:27 PM
You doing any all grain or just extracts? It will probably be a year or so before I'm ready to try all grain.
Extracts with grains and I have one mini-mash under my belt. I'm putting together all of the equipment for all-grain right now and should be ready for my first batch in the Spring.

Skip Towne
01-16-2005, 02:35 PM
I been brewing since May of last year and haven't lost a batch to infection yet. My buddy has lost two batches since he started brewing and since we typically brew ten gallon batches it's a painful experience.
Your buddy loses his beer? Did he look behind the couch?

Jenny Gump
01-16-2005, 06:31 PM
I wish someone would brew me a nice American Bock.

Phobia
01-16-2005, 06:48 PM
I wish someone would brew me a nice American Bock.

American beer sucks. This country has ruined beer. That's all the Brits really wanted - us to enjoy good beer. Why did we have to go and kill all the redcoats?

JimNasium
01-17-2005, 09:52 AM
Hey Dartgod, got any airlock activity?

NewChief
01-17-2005, 09:58 AM
The :blvd: smiley made me think of it, but has anyone checked the price on Boulevard lately? It's up to around $8 a six pack down here, which is just freaking ridiculous.

JimNasium
01-17-2005, 10:04 AM
The :blvd: smiley made me think of it, but has anyone checked the price on Boulevard lately? It's up to around $8 a six pack down here, which is just freaking ridiculous.
Yikes! I buy beer (at least finished product) so little anymore that I had no idea. :shake: My ales typically price out somewhere in the $15-20 per case and it will only get cheaper when I go all-grain.

Bwana
01-17-2005, 10:07 AM
Sweet! Good luck with that 1st batch, it sounds tasty.

Dartgod
01-17-2005, 10:08 AM
Hey Dartgod, got any airlock activity?
Not yet. Last time I checked was before work, around 7 a.m. At that point it had been about 17 hours. Should I be concerned?

Bwana
01-17-2005, 10:11 AM
Not yet. Last time I checked was before work, around 7 a.m. At that point it had been about 17 hours. Should I be concerned?

What did you use to clean your containers before adding the wort?

Dartgod
01-17-2005, 10:13 AM
What did you use to clean your containers before adding the wort?
Clean? What do you mean?

Dartgod
01-17-2005, 10:14 AM
Hehe. Just messing with you.
I used BTF? or something like that. It's an iodophor.

Bwana
01-17-2005, 10:15 AM
Clean? What do you mean? You have to do that in order to prevent and infection in the beer. I used iodine

JimNasium
01-17-2005, 10:15 AM
Not yet. Last time I checked was before work, around 7 a.m. At that point it had been about 17 hours. Should I be concerned?
No, I don't think so. I've had them take more than 24 hours to get going. If it's still not going when you get home you might want to shake the bucket a little. This can help spur things on. My chocolate stout was a bit slow and shaking the shit out of the carboy was the cure.

Radar Chief
01-17-2005, 10:15 AM
Extracts with grains and I have one mini-mash under my belt. I'm putting together all of the equipment for all-grain right now and should be ready for my first batch in the Spring.

Iíve done a ďmini mashĒ also and it pretty much convinced me that all grain brewing is a little too involved for me.
I prefer the extract kits with some grains added for steeping, gives if a fresher taste IMO.

Bwana
01-17-2005, 10:16 AM
Hehe. Just messing with you.
I used BTF? or something like that. It's an iodophor.

ROFL I was thinking Uh-Oh.

JimNasium
01-17-2005, 10:16 AM
Hehe. Just messing with you.
I used BTF? or something like that. It's an iodophor.
ROFL

JimNasium
01-17-2005, 10:18 AM
Iíve done a ďmini mashĒ also and it pretty much convinced me that all grain brewing is a little too involved for me.
I prefer the extract kits with some grains added for steeping, gives if a fresher taste IMO.
I'm going to give it a shot and it shouldn't take too much more equipment. I also have plenty of buddies who brew so if it doesn't suit me I can dump the equipment on them. I doubt that I'll do it all the time because of the time involved but I must admit that the idea of turning grain into beer all by myself is appealing.

Radar Chief
01-17-2005, 10:22 AM
You have to do that in order to prevent and infection in the beer. I used iodine

Bleach and water. Thoroughly rinsed, of course.

Radar Chief
01-17-2005, 10:23 AM
I'm going to give it a shot and it shouldn't take too much more equipment. I also have plenty of buddies who brew so if it doesn't suit me I can dump the equipment on them. I doubt that I'll do it all the time because of the time involved but I must admit that the idea of turning grain into beer all by myself is appealing.

:thumb: I can understand that.

Dartgod
01-17-2005, 06:04 PM
OK, I'm starting to worry a bit. Came home from work and no action yet. It's been about 29 hours since I pitched the yeast. I just took the wort's temp, its at 62 degrees. I had moved the fermentor to a cooler room last night because I pitched the yeast at 76 degrees and I wanted it to cool down a bit. I just moved it back to a warmer room and swirled the wort around pretty vigorously.

Any ideas or am I going to have to throw some more yeast in? I still have a package of dry yeast here.

JimNasium
01-17-2005, 06:07 PM
OK, I'm starting to worry a bit. Came home from work and no action yet. It's been about 29 hours since I pitched the yeast. I just took the wort's temp, its at 62 degrees. I had moved the fermentor to a cooler room last night because I pitched the yeast at 76 degrees and I wanted it to cool down a bit. I just moved it back to a warmer room and swirled the wort around pretty vigorously.

Any ideas or am I going to have to throw some more yeast in? I still have a package of dry yeast here.Relax and have a homebrew. That 62 degrees just slowed your activity is all. Give it another 24 hours before you pitch the dry stuff.

Dartgod
01-17-2005, 06:12 PM
Relax and have a homebrew.
I don't have any home brew. But I would like to, if this thing would ever take off!! LOL

JimNasium
01-17-2005, 06:14 PM
I don't have any home brew. But I would like to, if this thing would ever take off!! LOL
Sorry. I couldn't resist. I really don't think you are in trouble. I hovered over my first batch like it was my first born child......and then I drank it way too fast when it was done. There's nothing better than drinking that first bottle of beer that YOU brewed. I'll be waiting for a review. :)

Bwana
01-17-2005, 06:14 PM
What Jim said.. If you don't get any action in the next 24 hours, toss in another bag of yeast.

Phobia
01-17-2005, 06:17 PM
I don't have any home brew. But I would like to, if this thing would ever take off!! LOL

You're screwed. You should just drink it now.

JimNasium
01-17-2005, 06:20 PM
You're screwed. You should just drink it now.
I agree with Phobia. You're screwed. You should send it to me and I will dispose of it for you. ROFL

Dartgod
01-18-2005, 06:21 AM
Still nothing this morning. I'm starting to get very discouraged. I guess I'll throw in another package of yeast if it's not happeneing when I get home tonight?

mlyonsd
01-18-2005, 06:27 AM
Still nothing this morning. I'm starting to get very discouraged. I guess I'll throw in another package of yeast if it's not happeneing when I get home tonight?

You're sure you don't have an air leak around the air lock?

How long does your recipe say to let the fermenting process go?

Dartgod
01-18-2005, 06:35 AM
You're sure you don't have an air leak around the air lock?

How long does your recipe say to let the fermenting process go?
Yeah, I'm pretty sure, although I have no way of actually testing it. I'm confident that's not the problem.

Nothing definite on fermentation time. Depending on the temperature, anywhere from 3 days to 2 weeks. From what I've read, that's pretty much the case with any brew. The only thing I've done wrong so far (that I'm aware of) is put it in too cool of a room the first day. The wort had cooled to 62 degrees when I got home last night. I put it in a warmer room and this morning the side of the fermentor felt slightly warmer to touch so I assume it's warmed up. If nothing has happened when I get home tonite, I'll measure the temp again to be sure.

mlyonsd
01-18-2005, 06:42 AM
Yeah, I'm pretty sure, although I have no way of actually testing it. I'm confident that's not the problem.

Nothing definite on fermentation time. Depending on the temperature, anywhere from 3 days to 2 weeks. From what I've read, that's pretty much the case with any brew. The only thing I've done wrong so far (that I'm aware of) is put it in too cool of a room the first day. The wort had cooled to 62 degrees when I got home last night. I put it in a warmer room and this morning the side of the fermentor felt slightly warmer to touch so I assume it's warmed up. If nothing has happened when I get home tonite, I'll measure the temp again to be sure.
It sounds to me like you've figured out the problem. Any brew that could ferment up to two weeks is not going to show much action at all. If it did the alcohol content would be astronomical. If it were me, I wouldn't touch it for quite a while. It sounds to me like you did everything right and I've never heard of a bad batch of yeast.

My last brew didn't bubble at all, it just moved the vodka in the air lock to the exhaust side. I was worried about it but it turned out fine.

Rukdafaidas
01-18-2005, 06:58 AM
What kind of dry yeast did you use and how much? The best advice I could give a starting homebrewer is to use liquid yeasts and make starters. Keep bumping the starters up until they're about a half gallon for a 5 gallon batch.
When you get several batches under your belt and you get to the point where you are wanting to buy more and more stuff (guaranteed to happen), make one of your first purchases a stainless aeration stone and oxygen setup. When pitching your yeast, pure oxygen really speeds up the process.
Nasium, we probably have some all grain equipment we might want to sell. Like I mentioned in a previous thread, we have built a brewery and will have our old equipment available pretty soon.

Dartgod
01-18-2005, 07:04 AM
What kind of dry yeast did you use and how much? The best advice I could give a starting homebrewer is to use liquid yeasts and make starters. Keep bumping the starters up until they're about a half gallon for a 5 gallon batch.
When you get several batches under your belt and you get to the point where you are wanting to buy more and more stuff (guaranteed to happen), make one of your first purchases a stainless aeration stone and oxygen setup. When pitching your yeast, pure oxygen really speeds up the process.
Nasium, we probably have some all grain equipment we might want to sell. Like I mentioned in a previous thread, we have built a brewery and will have our old equipment available pretty soon.
I didn't use the dry yeast that came with the kit. I bought a vial of White Labs Hefeweizen yeast and used it. I wish I had made a starter with it, but was told that wasn't necessary.

What did you mean by this?
Keep bumping the starters up until they're about a half gallon for a 5 gallon batch.

Radar Chief
01-18-2005, 07:06 AM
Still nothing this morning. I'm starting to get very discouraged. I guess I'll throw in another package of yeast if it's not happeneing when I get home tonight?


Iíve had this exact problem and hereís what I did to jump-start the fermentation.
Go to your local brew store after work, if youíre in KC thereís one called Bacchus Barleycorn (http://www.bacchus-barleycorn.com/) thatís well equipped, and get some Yeast Nutrients.
Create a new pitch by first boiling about 2 cups of water. After the water reaches a full boil, remove it from the heat, cover it with tin foil and poke your thermometer through the foil (the foil is just to keep spores, dust and wild yeast from getting into your pitch).
Once the temperature is below 110 Deg. F , closer to 90 would be OK also, add yeast nutrients, dry yeast and recover with tin foil allowing the dry yeast to reconstitute.
Now allow the pitch to cool to around 70 Deg. F or about room temperature and within an hour or two you should start seeing yeast activity in the pitch.
Now youíre ready to re-pitch with an active pitch and once added to your fermenter, you should start seeing activity within a couple of hours.
Since Iíve had problems getting yeast to start, I do this for every batch and havenít had the problem since.
These guys (http://www.morebeer.com/?ct=1) have a cool solution to the same problem; itís called a ďsmack packĒ. The yeast is contained inside a capsule and surrounded by yeast nutrients, so all you have to do is take the pack and smack it with the heal of your hand to break the capsule. Within 24 hours the pack will swell up until it looks like itís gonna burst, then itís ready to pitch and you know youíre pitching an active yeast.

Dartgod
01-18-2005, 07:12 AM
OK, so the dry yeast that came with the kit is a Nottingham Ale Yeast. How is that going to work with a wheat beer? I bought the hefeweizen liquid yeast because I was told that would be better for the type of beer I was brewing. Is the liquid yeast wasted now? Or will they work together once fermentation starts?

Radar Chief
01-18-2005, 07:14 AM
Something you could use instead of yeast nutrients is to siphon off some sweet wort out of your fermenter and create a new pitch using it.
I personally like adding the yeast to a pitch like this, either with sweet wort of yeast nutrients, so I can see yeast activity and know itís working before pouring it into the wort.

Radar Chief
01-18-2005, 07:19 AM
OK, so the dry yeast that came with the kit is a Nottingham Ale Yeast. How is that going to work with a wheat beer? I bought the hefeweizen liquid yeast because I was told that would be better for the type of beer I was brewing. Is the liquid yeast wasted now? Or will they work together once fermentation starts?

Not wasted just dormant. You could add some yeast nutrients without creating a new pitch, Iíve had that work before also.

You get very little flavor from the yeast, itís probably better to use the White Labs stuff, itís better quality yeast anyway, but the ale yeast that came with your kit will work also with little noticeable difference.
Dry yeast is created from a strain of yeast that works after being dried and possibly heated and cooled several times while in the warehouse waiting for sale. The White Labs liquid yeast is created from a strain that works best for that type of beer and the creators donít have to worry about how hardy it is.

Rukdafaidas
01-18-2005, 07:25 AM
I didn't use the dry yeast that came with the kit. I bought a vial of White Labs Hefeweizen yeast and used it. I wish I had made a starter with it, but was told that wasn't necessary.

What did you mean by this?
Forget about the starter part, let's make this simple and get your beer going.
Is there a certain kind of wheat beer that you're shooting for? Are you wanting a beer that tastes like an American Wheat (Boulevard) or are you wanting a Hefeweizen?
If you're wanting a beer similar to Boulevard's Wheat, dump in the Nottingham it's be great. If you're wanting a Hefeweizen, the yeast is very important. Hefeweizen yeasts impart a clove and banana flavor that comes directly from Hefeweizen yeasts.

Dartgod
01-18-2005, 07:27 AM
Forget about the starter part, let's make this simple and get your beer going.
Is there a certain kind of wheat beer that you're shooting for? Are you wanting a beer that tastes like an American Wheat (Boulevard) or are you wanting a Hefeweizen?
If you're wanting a beer similar to Boulevard's Wheat, dump in the Nottingham it's be great. If you're wanting a Hefeweizen, the yeast is very important. Hefeweizen yeasts impart a clove and banana flavor that comes directly from Hefeweizen yeasts.
At this point, I just want beer.

Keep in mind that anything you suggest, I can't do until around 6:00 p.m. when I get home from work.

cdcox
01-18-2005, 07:31 AM
If it is a true German Hefeweizen yeast it will impart significant flavor to the beer. One of the characteristics of Hefeweizen is an aroma of cloves and/or bananas and this character comes predominantely from the yeast strain used. If you want this authentic character to the beer, you should try to get the current yeast going. If you do add a different yeast, the most agrressive strain will probably dominate (which in this case would probably be the dry yeast since the liquid yeast is slow going). It won't ruin the beer by any means, but you will miss out on the authentic character of a true German Hefeweizen.

cdcox
01-18-2005, 07:32 AM
Forget about the starter part, let's make this simple and get your beer going.
Is there a certain kind of wheat beer that you're shooting for? Are you wanting a beer that tastes like an American Wheat (Boulevard) or are you wanting a Hefeweizen?
If you're wanting a beer similar to Boulevard's Wheat, dump in the Nottingham it's be great. If you're wanting a Hefeweizen, the yeast is very important. Hefeweizen yeasts impart a clove and banana flavor that comes directly from Hefeweizen yeasts.

Uh, what he said.

Rukdafaidas
01-18-2005, 07:34 AM
At this point, I just want beer.

Keep in mind that anything you suggest, I can't do until around 6:00 p.m. when I get home from work.
I'm guessing that it'll be going by the time you get home. If not, pitch the Nottingham, preferrably two packs. If you like Boulevard Wheat, the Nottingham will actually get you closer than the Hefeweizen yeast anyway.
If it is going when you get home, I would caution you not to let it get too high in temperature or it'll taste like banana laffy taffy. I've found the higher end of Hefeweizen yeast produces more banana flavor and the lower temperature range produces more of a clove flavor, which is much more subtle than the banana.

Radar Chief
01-18-2005, 07:40 AM
I'm guessing that it'll be going by the time you get home. If not, pitch the Nottingham, preferrably two packs. If you like Boulevard Wheat, the Nottingham will actually get you closer than the Hefeweizen yeast anyway.
If it is going when you get home, I would caution you not to let it get too high in temperature or it'll taste like banana laffy taffy. I've found the higher end of Hefeweizen yeast produces more banana flavor and the lower temperature range produces more of a clove flavor, which is much more subtle than the banana.

Ok, just for ďwhat ifísĒ, what would you do if the Hefeweizen is preferred but the yeast wonít start? Aerate using an oxygen stone? Add some yeast nutrients? Or something else that hasnít been mentioned?
Iíve had this problem before so Iím curious what more experienced brewers think.

Rukdafaidas
01-18-2005, 07:48 AM
Ok, just for ďwhat ifísĒ, what would you do if the Hefeweizen is preferred but the yeast wonít start? Aerate using an oxygen stone? Add some yeast nutrients? Or something else that hasnít been mentioned?
Iíve had this problem before so Iím curious what more experienced brewers think.
Not everyone would agree with me, but I'd get another vial of White Labs and pitch it.
If you guys want to see a batch damn near explode within hours of pitching, start planning your schedules and use the yeast cakes from your previous batch. Then place it in an area with a lot of towels around. ROFL

Radar Chief
01-18-2005, 07:55 AM
Not everyone would agree with me, but I'd get another vial of White Labs and pitch it.


Thatís a possibility, Iím pretty sure the Bacchose Barleycorn store has WL yeast on hand, although Iíd probably create a live pitch with some nutrients or sweet wort. I just like seeing yeast activity before I pitch it.

Not everyone would agree with me, but I'd get another vial of White Labs and pitch it.
If you guys want to see a batch damn near explode within hours of pitching, start planning your schedules and use the yeast cakes from your previous batch. Then place it in an area with a lot of towels around. ROFL

Iíve thought of doing that before but donít brew often enough to keep yeast cultures going.

Rukdafaidas
01-18-2005, 07:57 AM
Thatís a possibility, Iím pretty sure the Bacchose Barleycorn store has WL yeast on hand, although Iíd probably create a live pitch with some nutrients or sweet wort. I just like seeing yeast activity before I pitch it.



Iíve thought of doing that before but donít brew often enough to keep yeast cultures going.
We always had such active ferments that an airlock definitely wouldn't do the trick. We always had to use blow off tubes and sometimes it would still get messy.

Dartgod
01-18-2005, 02:49 PM
I just called home and the airlock is bubbling! Fermentation has started!!

Rukdafaidas
01-18-2005, 02:57 PM
I just called home and the airlock is bubbling! Fermentation has started!!
Cool, I figured it would. :thumb:

Dartgod
01-18-2005, 02:58 PM
Cool, I figured it would. :thumb:
At least you did. Took 48 hours, but at I learned something; make a starter next time. :thumb:

Radar Chief
01-18-2005, 03:07 PM
I just called home and the airlock is bubbling! Fermentation has started!!

Now comes the hard part: waiting.

Dartgod
01-18-2005, 03:13 PM
Now comes the hard part: waiting.
Waiting? What the hell you think I've been doing the last 48 hours?

LOL, I know what you mean. Of course I could pass the time planning my next brew. Got any favorite extract recipes you'd like to share?

Radar Chief
01-18-2005, 03:34 PM
Waiting? What the hell you think I've been doing the last 48 hours?

LOL, I know what you mean. Of course I could pass the time planning my next brew. Got any favorite extract recipes you'd like to share?

http://www.morebeer.com/product.html?product_id=18430

This is by far my favorite recipe kit.
Itís an IPA with bold flavor and body, just the way I like it.

ENDelt260
01-18-2005, 03:36 PM
I think I'll just stop by the liquor store on the way home and pick up a twelve pack. Seems faster.

journeyscarab
01-18-2005, 03:38 PM
I think I'll just stop by the liquor store on the way home and pick up a twelve pack. Seems faster.

I second that!

stevieray
01-18-2005, 03:45 PM
This thread made me thirsty.

Radar Chief
01-19-2005, 06:22 AM
I think I'll just stop by the liquor store on the way home and pick up a twelve pack. Seems faster.

It is, if you brew for convenience your wasting time.
If you brew for cost savings, your saving a little but considering the time involved, along with start up equipment cost, your not saving that much.
If you brew for any other reason than the pleasure of drinking, or letting your friends sample, your own quality hand crafted brews youíll be disappointed.
But who am I talking to here, grab some PBR and call it good. ;)

Dartgod
01-19-2005, 06:50 AM
If you brew for any other reason than the pleasure of drinking, or letting your friends sample, your own quality hand crafted brews youíll be disappointed.
Exactly what I hope to get out of it.

BTW, when I left the house, the airlock was bubbling furiously! :thumb:

I counted the bubbles last night and was getting around 180 a minute. This morning they were coming too quickly to even count.

Radar Chief
01-19-2005, 07:45 AM
Exactly what I hope to get out of it.

BTW, when I left the house, the airlock was bubbling furiously! :thumb:

I counted the bubbles last night and was getting around 180 a minute. This morning they were coming too quickly to even count.

Good, getting a nice layer of foam on top? See yeast particles swirling furiously turning sugars into alcohol? This is my favorite part, next to drinking it. :thumb:

Radar Chief
01-19-2005, 07:47 AM
Damn, all this talk about brewing is giveín me the fever. Gonna haveíta by another kit like the one I posted yesterday and brew up a batch. :BLVD:

Dartgod
01-19-2005, 07:50 AM
Good, getting a nice layer of foam on top? See yeast particles swirling furiously turning sugars into alcohol? This is my favorite part, next to drinking it. :thumb:
I have it in a plastic bucket, so I can't see the swirling (I'll have to get a 6.5 gallon carboy for my primary), but I can tell there is a foam layer on top. Probably at least 2-3" thick.

Radar Chief
01-19-2005, 07:54 AM
I have it in a plastic bucket, so I can't see the swirling (I'll have to get a 6.5 gallon carboy for my primary), but I can tell there is a foam layer on top. Probably at least 2-3" thick.

:thumb: Good, that's what ya want.

Dartgod
01-19-2005, 07:04 PM
Exactly what I hope to get out of it.

BTW, when I left the house, the airlock was bubbling furiously! :thumb:

I counted the bubbles last night and was getting around 180 a minute. This morning they were coming too quickly to even count.
The bubbles have slowed quite a bit now. I counted 36 in a minute. Is this normal?

Taco John
01-19-2005, 07:08 PM
I know there are some other home brewers on here; Bwana and TJ for starters.

I'm brewing my first batch ever today. It's a German wheat. Looking forward to tasting this bad boy in about a month! :thumb: :toast: :BLVD:



MMMMMMM.... German Wheat....

YUM!

Dartgod
01-19-2005, 07:10 PM
MMMMMMM.... German Wheat....

YUM!
You want me to send you some? I've got some "special" packaging for you.

http://www.museums.org.za/bio/images/spiders/pisaur3.jpg

Taco John
01-19-2005, 07:11 PM
The bubbles have slowed quite a bit now. I counted 36 in a minute. Is this normal?



Yes... Perfectly normal... It'll bubble and bubble and bubble... and get slower and slower as the sugars get eaten and digested into alcohol... Or yeast urine, however you like to look at it :p

Taco John
01-19-2005, 07:12 PM
You want me to send you some? I've got some "special" packaging for you.



Is it you or is it Bwana that owes me... No wait... You're the one who sent me the spider! ROFL

That fugger was scary!

Taco John
01-19-2005, 07:13 PM
You had to love that when you found out that a spider snuck in there...

Dartgod
01-19-2005, 07:13 PM
Is it you or is it Bwana that owes me... No wait... You're the one who sent me the spider! ROFL

That fugger was scary!
Yeah, check my post again. I added something for you...

Dartgod
01-19-2005, 07:14 PM
You had to love that when you found out that a spider snuck in there...
Yep, sweet justice. :thumb:

JimNasium
01-19-2005, 08:21 PM
I leave for a day and we have fermentation! Congrats DG on your first beer and welcome to a very rewarding hobby!

Dartgod
01-19-2005, 08:32 PM
I leave for a day and we have fermentation! Congrats DG on your first beer and welcome to a very rewarding hobby!
Thanks. Should the bubbles have slowed down that much in one day?

Oh, and it has a faint banana aroma coming out of the airlock. :thumb:

JimNasium
01-19-2005, 08:44 PM
Thanks. Should the bubbles have slowed down that much in one day?

Oh, and it has a faint banana aroma coming out of the airlock. :thumb:Yes, but it depends on the strain of yeast. Usually wheat yeasts have a very violent initial fermentation and then the airlock will go dead. That doesn't mean that your yeast isn't still working though. In general I always leave my beers in primary for two weeks and then in secondary for at least two weeks. That being said I know you want some beer to drink so you will probably want to transfer after one week. I have the luxury of having LOTS of beer ready to drink and so I can be more patient. If you become really obsessed like me you'll end up with 15 gallons in seconday and 5 in primary like I do right now.
:shake:

JimNasium
01-21-2005, 06:55 AM
DG - Are you going to transfer to secondary this weekend? I have the unpleasant task of bottling 15 gallons this saturday. Bottling is the closest thing to work in this hobby. I'll be happy when I have my kegging system up and running.

Dartgod
01-21-2005, 07:13 AM
DG - Are you going to transfer to secondary this weekend? I have the unpleasant task of bottling 15 gallons this saturday. Bottling is the closest thing to work in this hobby. I'll be happy when I have my kegging system up and running.
Most likely. This morning I counted 9 bubbles in a two minute period. I'll probably measure the gravity tomorrow to get a beter idea.

Have you considered going to a keg system?

JimNasium
01-21-2005, 07:16 AM
Most likely. This morning I counted 9 bubbles in a two minute period. I'll probably measure the gravity tomorrow to get a beter idea.

Have you considered going to a keg system?
I've got the taps, the kegs, the CO2 tank but I just haven't taken the time to put everything together. Maybe this spring after my schedule slows a little.

Radar Chief
01-21-2005, 07:46 AM
DG - Are you going to transfer to secondary this weekend? I have the unpleasant task of bottling 15 gallons this saturday. Bottling is the closest thing to work in this hobby. I'll be happy when I have my kegging system up and running.

I heard that. Iíll probably start brewing more when I can collect the gear for a keg system.
Sanitizing bottles just plain sucks, even with a bottle washer.

Dartgod
01-21-2005, 08:18 PM
I'm down to a bubble every 15-30 seconds. Think it's close to being ready for the secondary? I was thinking about doing it tomorrow, but would most likely be Sunday.

BTW I designed a label for it too. What do ya think?

http://www.ramdarts.org/images/beer_label_small.jpg

JimNasium
01-21-2005, 08:28 PM
I'm down to a bubble every 15-30 seconds. Think it's close to being ready for the secondary? I was thinking about doing it tomorrow, but would most likely be Sunday.

BTW I designed a label for it too. What do ya think?

http://www.ramdarts.org/images/beer_label_small.jpg
Very cool label. I don't label mine because I drink them too fast. :banghead: I think you'll be fine transferring tomorrow or Sunday. Just to reiterate my point from earlier though, in general, it is better (IMO) to leave it in primary for another week and then in secondary for as long as you can stand. The beer will have better clarity and the yeast will have the opportunity to completely finish their work. Also, allowing the beer to bulk age helps the flavor profile. That being said, I had my first beer in the bottle one week to the day I brewed it. :rolleyes: I also have waaaay tooooo much beer that is ready to drink as it is. Transfer, bottle and drink. It sounds like you might be hooked. :thumb:

Joe Seahawk
01-21-2005, 08:28 PM
That's a great label Dartgod.. you're not really using 12 ounce bottles though are you?

Man that would take forever to clean all those suckers. I used to brew 15 gallon batches and even the 22 ouncers took forever to sanitize..

Now I brew at a place that has a commercial bottle sanitizer and controlled temp fermenting rooms. Gallaghers (http://www.whereubrew.com/beer_brewing.htm)

I kind of miss doing it at home though.. My wife does not however.. :)

JimNasium
01-21-2005, 08:31 PM
That's a great label Dartgod.. you're not really using 12 ounce bottles though are you?

Man that would take forever to clean all those suckers. I used to brew 15 gallon batches and even the 22 ouncers took forever to sanitize..

Now I brew at a place that has a commercial bottle sanitizer and controlled temp fermenting rooms. Gallaghers (http://www.whereubrew.com/beer_brewing.htm)

I kind of miss doing it at home though.. My wife does not however.. :)
I'm bottling 15 gallons tomorrow night....mostly in 12 ounce bottles. It's gonna really suck. I might have to drink alot to get me through it.

Dartgod
01-21-2005, 08:41 PM
That's a great label Dartgod.. you're not really using 12 ounce bottles though are you?

Man that would take forever to clean all those suckers. I used to brew 15 gallon batches and even the 22 ouncers took forever to sanitize..

Now I brew at a place that has a commercial bottle sanitizer and controlled temp fermenting rooms. Gallaghers (http://www.whereubrew.com/beer_brewing.htm)

I kind of miss doing it at home though.. My wife does not however.. :)
I bought 2 cases of bottles, so not much to clean this time. I've got a great big keg tub that I'll use to sanitize them in.

That's pretty cool idea for a business. They get a lot of people brweing there?

Dartgod
01-21-2005, 08:45 PM
Very cool label. I don't label mine because I drink them too fast. :banghead: I think you'll be fine transferring tomorrow or Sunday. Just to reiterate my point from earlier though, in general, it is better (IMO) to leave it in primary for another week and then in secondary for as long as you can stand. The beer will have better clarity and the yeast will have the opportunity to completely finish their work. Also, allowing the beer to bulk age helps the flavor profile. That being said, I had my first beer in the bottle one week to the day I brewed it. :rolleyes: I also have waaaay tooooo much beer that is ready to drink as it is. Transfer, bottle and drink. It sounds like you might be hooked. :thumb:
I probably won't label all of them. I was just jacking around in Photoshop. Gotta do something to pass the time while i wait for it to finish.

I'll probably move it Sunday and then leave it in the secondary for a couple of more weeks and then bottle. I'll try to let it finish in the bottle for 3 weeks, but I'm sure I'll have to sample some after a week in the bottle. :D

JimNasium
01-21-2005, 08:48 PM
I probably won't label all of them. I was just jacking around in Photoshop. Gotta do something to pass the time while i wait for it to finish.

I'll probably move it Sunday and then leave it in the secondary for a couple of more weeks and then bottle. I'll try to let it finish in the bottle for 3 weeks, but I'm sure I'll have to sample some after a week in the bottle. :D
Hell, I usually pop one 3 days out from bottling just to make sure they are carbonating. I would bottle condition in a warmer room just to speed up the process. A buddy of mine bottle conditions in his basement which maintains at about 62 degrees. His beers sometimes take 6 weeks to fully carbonate. You don't want to torture yourself for that long. :D

JimNasium
01-21-2005, 08:49 PM
Oh, and I almost forgot. Once you transfer you have room in your primary fermentor for your next batch! :thumb:

Dartgod
01-21-2005, 08:53 PM
Oh, and I almost forgot. Once you transfer you have room in your primary fermentor for your next batch! :thumb:
Yeah, I've been thinking about that. :D
I'd like to do a pale ale. Maybe a Sierra Nevada clone.

JimNasium
01-21-2005, 08:57 PM
Yeah, I've been thinking about that. :D
I'd like to do a pale ale. Maybe a Sierra Nevada clone.
Pales are easy and they are ready to drink really quickly. If you are going with a Sierra Nevada clone I'd highly recommend the Wyeast 1056 strain. Good stuff.

Dartgod
01-21-2005, 08:59 PM
Pales are easy and they are ready to drink really quickly. If you are going with a Sierra Nevada clone I'd highly recommend the Wyeast 1056 strain. Good stuff.
Yeah, I've been reading up on it and I guess it's common knowledge thats the same strain Sierra Nevada uses.

Skip Towne
01-21-2005, 09:31 PM
The only time I drank home brew it had white shit floating around in it. It sucked and I didn't want any more of it.

Dartgod
01-21-2005, 10:02 PM
The only time I drank home brew it had white shit floating around in it. It sucked and I didn't want any more of it.
Have you ever seen American Pie? Remember the bedroom scene and the beer that Stifler...ummmm, enhanced?

Rukdafaidas
01-21-2005, 10:28 PM
Kegging is definitely worth it. Especially if you happen to know someone that works for Pepsi, we got all our gear free.
Jim, if you have all the equipment, I'd HIGHLY recommend doing your 15 gallons in kegs. Do you have a place to cool the kegs? If not, get a cheap deep freeze and buy a temp. controller and you're set.

Rukdafaidas
01-21-2005, 10:29 PM
Yeah, I've been reading up on it and I guess it's common knowledge thats the same strain Sierra Nevada uses.
BTW, it's pretty easy to harvest the yeast from a bottle of Sierra Nevada.

Here's a good article (http://www.howtobrew.com/section1/chapter6-7.html) on how to harvest yeast from some commercial beers. The beer has to be bottle conditioned and most aren't, but Sierra Nevada is.

Joe Seahawk
01-21-2005, 11:07 PM
I bought 2 cases of bottles, so not much to clean this time. I've got a great big keg tub that I'll use to sanitize them in.

That's pretty cool idea for a business. They get a lot of people brweing there?

Yeah, It's actually a lot of fun He's got 8 kettles but if you make an appointment it goes very well.. The wort chiller is very handy, No more staying up til 3AM waiting for wort to cool to the proper temp the chiller cools it to the desired temp that you choose instantly..: thumb:

I've actually made several identical batches there, something I was never able to do at home.. But like I said.. I kind of miss making it in my house..

Joe Seahawk
01-21-2005, 11:11 PM
I completely believe this theory..

Filtered Brew vs. Unfiltered?
After many nights of rigorous testing with the scientists at GALLAGHERS INSTITUTE OF BEEROLOGY, Ales Division, we have confirmed our suspicions.

Yeast is good for you.

Home brewers have long claimed that unfiltered beer is healthier for you. Filtering makes beer clear but removes all the yeast and all the wonderful flavors that they provide. Yeast provides B vitamins which have been claimed to reduce the affects of hangovers.

To test that theory, the scientists subjected themselves to repeated nights of studying the affect of filtered vs. unfiltered.

We concluded filtered beer nights produced a wish for quick death, unfiltered nights brought the memory of a great meal!

Decide what's right for you.

Seriously though, unfiltered beer does furnish many more vitamins.

If any of you have other studies or information to confirm this theory, please contact the Beer Scientists at Gallagher's.

Fairplay
01-22-2005, 02:28 AM
A friend of mine use to make home brew quite a bit. He would invite some of us who worked with him to come over and taste his new batch. Generally speaking most of them had a slight vinger taste to them. But you got a good buzz after only a couple beers. Good times.

Dartgod
01-22-2005, 08:54 AM
Today I'm only seeing bubbles in the airlock every 30-60 seconds and the gravity is now 1.019 (1.018 @ 71*). OG was 1.054. I was planning to rack it to the secondary tomorrow. Should I wait?

Bwana
01-22-2005, 09:01 AM
Today I'm only seeing bubbles in the airlock every 30-60 seconds and the gravity is now 1.019 (1.018 @ 71*). OG was 1.054. I was planning to rack it to the secondary tomorrow. Should I wait?

IMHO........yes.

cdcox
01-22-2005, 09:09 AM
My first bacth of home brew was all grain and have never brewed from extracts. I guess I am cursed with the desire to make everything as perfect and complicated as possible. It was so much work (12-14 hr brew sessions) that I wanted to go to 15 gal batches, kegs, dedicated refrigerators, etc so I wouldn't have to brew as often (or at least get more out of the effort). At that point I backed away from the hobby, cause I really couldn't justify the $ for setting up my brewery the way I wanted it.

Dartgod
01-22-2005, 09:10 AM
IMHO........yes.
Some of the people on a couple of brewery BBs I read are suggesting I give a couple of more days. It didn't really start fermenting until Tuesday, so I'll probably do it then instead. I tasted the sample I pulled out and it needs some finishing, but not too bad at this point....for a flat beer. :thumb:

Bwana
01-22-2005, 09:12 AM
Good job Bob, I hope you end up with a great beverage when you're done. The reason I said yes is the fact that you can't hurt it by waiting and could gain from waiting a few days.

Dartgod
02-13-2005, 04:19 PM
Right now I'm enjoying the first beer I've ever brewed and I must say it's not too bad. I bottled last weekend and I wanted to try one to see how well it is carbonating. I tossed one in the fridge this morning. I just popped it open and am enjoying it now. It's carbonated pretty well at this point, but didn't get much of a head in the glass, so it will probably benefit from a couple of more weeks carbonating. I like the taste. It is a very drinkable brew, IMO.

ENDelt260
02-13-2005, 04:22 PM
Shoot, now all you need is an airline, Bob.

Dartgod
02-13-2005, 04:24 PM
Shoot, now all you need is an airline, Bob.
Or a football team or a nuclear weapon.

stevieray
02-13-2005, 04:28 PM
Right now I'm enjoying the first beer I've ever brewed and I must say it's not too bad. I bottled last weekend and I wanted to try one to see how well it is carbonating. I tossed one in the fridge this morning. I just popped it open and am enjoying it now. It's carbonated pretty well at this point, but didn't get much of a head in the glass, so it will probably benefit from a couple of more weeks carbonating. I like the taste. It is a very drinkable brew, IMO.


Congrats!....I want to try one...

Bwana
02-13-2005, 04:51 PM
Right now I'm enjoying the first beer I've ever brewed and I must say it's not too bad. I bottled last weekend and I wanted to try one to see how well it is carbonating. I tossed one in the fridge this morning. I just popped it open and am enjoying it now. It's carbonated pretty well at this point, but didn't get much of a head in the glass, so it will probably benefit from a couple of more weeks carbonating. I like the taste. It is a very drinkable brew, IMO.

Good for you bud! :thumb: What's next??

Dartgod
02-13-2005, 04:55 PM
Good for you bud! :thumb: What's next??
Pale Ale, I think. I know I should let this sit in the bottle for another week or two, but I'm really craving another one right now.

Dartgod
04-02-2006, 02:43 PM
Bumping this because I'm in the middle of brewing my fourth batch, the second one this year. It's a Sierra Nevada Pale Ale clone, second time I've brewed this. It turned out so well last year I figured I'd do it again.

I'll be adding the liquid malt extract here in a few minutes.

JimNasium
04-02-2006, 02:53 PM
Bumping this because I'm in the middle of brewing my fourth batch, the second one this year. It's a Sierra Nevada Pale Ale clone, second time I've brewed this. It turned out so well last year I figured I'd do it again.

I'll be adding the liquid malt extract here in a few minutes.
That's awesome. I've got a house under contract and won't close until April 25th so it looks like it will be at least the first week of May until I get to brew again. :(

Dartgod
04-02-2006, 05:00 PM
Well it's in the fermentor now and the cleanup is finished. I'll be enjoying this tasty new homebrew by Memorial Day. :thumb:

crispystl420
11-27-2011, 05:29 PM
So I brewed my first batch and after two weeks fermenting the shit tastes like apple cider. I used a quarter cup more honey than the recipe called for. Could this be the problem? Should I let it ferment another week?

Lzen
11-27-2011, 05:35 PM
Tastes like apple cider? What style is it supposed to be?

crispystl420
11-27-2011, 05:38 PM
Tastes like apple cider? What style is it supposed to be?

Blonde Ale that I added honey to. Keep in mind I haven't bottled it yet I just tasted it after it fermented. Is this normal?

Lzen
11-27-2011, 05:40 PM
Blonde Ale that I added honey to. Keep in mind I haven't bottled it yet I just tasted it after it fermented. Is this normal?

I see. I never taste after fermenting but before bottling so I can't say if its normal. But I would guess that it probably is normal. You realize that when you add the sugar in the bottles, the remaining yeast feeds on that and ferments for the couple weeks or so that they're in the bottles before serving?

Lzen
11-27-2011, 05:45 PM
I will give one example. My last brew was an amber ale. I let it ferment in the bucket for 3 weeks. I tried one after a week and a half in the bottles. I thought I made a mistake or something because it didn't have much carbonation and didn't taste particularly good. But after about 3 weeks in the bottles, I tried one again just the other day and it tasted pretty good. Point is that some beers take a little longer to finish than others.

crispystl420
11-27-2011, 06:11 PM
I was planning on letting it ferment another week before bottling now I'm wondering if I should just bottle it??

shirtsleeve
11-28-2011, 05:21 AM
I was planning on letting it ferment another week before bottling now I'm wondering if I should just bottle it??

Sounds like either you fermented at the wrong temp, used a funky yeast or weren't sterile enough. Get the brew off the yeast and into a carboy in very cool (fridge) temps. Keep the airlock full of sterile water and let it set for two weeks. All of the funk will drop from the beer and it will clarify nicely. It just might save it. The way to check the fermentation for completion is to check your specific gravity. You should be very close to 1.000 after fermetation considering the type of beer you are trying to brew.

PhillyChiefFan
11-28-2011, 06:44 AM
I brewed an English Pale last week and bottled last night, first batch ever.

I have a feeling I wasn't sterile enough though, and am kind of worried about how it's going to turn out.

Also, I didn't have a wort chiller and the guy who was helping me forgot to tell me that we needed to cool down the wort immediately, so it sat outside and took almost 2 hours to cool down to 55 degrees.

Will that have a terrible effect on it?

1moreTRich
11-28-2011, 08:15 AM
So I brewed my first batch and after two weeks fermenting the shit tastes like apple cider. I used a quarter cup more honey than the recipe called for. Could this be the problem? Should I let it ferment another week?

Green apple off flavor can be a couple of things. Usually it is because the beer is young and hasn't had time to finish fermenting and the yeast hasn't converted all the acetaldehyde. The other, less common ones are the yeast you use is giving off the off flavor, usually because of too high fermentation temps or their was too much sugar (sucrose) used.

Guessing on your description I would guess that it is just too young a this point. Let it keep working, don't take it off the yeast yet, let them finish doing their job. Make sure you are keeping your temperatures in the 65-68 degree range as well.

1moreTRich
11-28-2011, 08:24 AM
I brewed an English Pale last week and bottled last night, first batch ever.

I have a feeling I wasn't sterile enough though, and am kind of worried about how it's going to turn out.

Also, I didn't have a wort chiller and the guy who was helping me forgot to tell me that we needed to cool down the wort immediately, so it sat outside and took almost 2 hours to cool down to 55 degrees.

Will that have a terrible effect on it?

Sanitize not sterilize is the level of cleanliness you are looking for. Did you use some kind of sanitizer such as Star-San, One-Step, or Iodophor?

Usually it is recommended to cool the wort off as quick as possible. This allows what is call the "Cold Break" the protein are thermally shocked and will drop out of suspension. This prevents chill hase. Also the faster you get the wort cooled down, the less time there is for bacteria and oxidation before the yeast can get to work.

With that said 2 hours is not that long of a time. There is a bit of a debate going on about whether rapidly chilling the wort is as necessary as everyone has made it out to be.

As long as you used some sort of sanitizer, I don't think your beer will be too affected. Remember beer is pretty robust, it's harder than you think to ruin it.

crispystl420
11-29-2011, 07:17 PM
Green apple off flavor can be a couple of things. Usually it is because the beer is young and hasn't had time to finish fermenting and the yeast hasn't converted all the acetaldehyde. The other, less common ones are the yeast you use is giving off the off flavor, usually because of too high fermentation temps or their was too much sugar (sucrose) used.

Guessing on your description I would guess that it is just too young a this point. Let it keep working, don't take it off the yeast yet, let them finish doing their job. Make sure you are keeping your temperatures in the 65-68 degree range as well.

Well I left town While it was fermenting and set my heat to 65 but there was a bit of a warm spell here. It could have gotten to around 70-75 is that too high?

otherstar
11-29-2011, 07:47 PM
Well I left town While it was fermenting and set my heat to 65 but there was a bit of a warm spell here. It could have gotten to around 70-75 is that too high?

I ferment ale in Texas at the temp in the summer, but then again I leave it in the bucket for about 4 days, then transfer to a glass carboy for another 3-4 days then I keg it. If I force carbonate it, I can usually drink it about 36 hours after kegging, but it is still a little cloudy at that point. After a week or so in the keg, it's nice and clear. The only times I've ever had off flavors is when I haven't been as careful sanitizing as I should have.

crispystl420
11-29-2011, 08:06 PM
I don't think sanitation is the problem I was very careful in that step.

ReynardMuldrake
11-29-2011, 08:20 PM
I don't think sanitation is the problem I was very careful in that step.

Keep in mind the higher sugar content means more alcohol and more aging before it tastes the way it should. Two weeks after primary is still very very young. When I make wine I age it six months minimum before I even taste it.

Give some time, it will continue to mellow until you can't believe it's the same beer.

1moreTRich
11-29-2011, 08:50 PM
Well I left town While it was fermenting and set my heat to 65 but there was a bit of a warm spell here. It could have gotten to around 70-75 is that too high?

Depending on the yeast, that is probably on the upper end of the spectrum but still probably okay. You also have to realize that when the yeast is fermenting it can be 5-10 degree warmer than the ambient room temperature. I still think it is just on the young side.

KC Dan
11-29-2011, 08:59 PM
my son has been brewing for a little over a year and most of his beers have been very good. Guess what he wants for Christmas?

A 5 gallon keg and kegging accessories!

I have never been prouder of my boy!!!:thumb:ROFL

crispystl420
11-30-2011, 06:17 PM
Depending on the yeast, that is probably on the upper end of the spectrum but still probably okay. You also have to realize that when the yeast is fermenting it can be 5-10 degree warmer than the ambient room temperature. I still think it is just on the young side.

Yeah it doesn't taste skunked or anything just kind of like apple juice I think it's just young.

Dayze
12-01-2011, 08:06 AM
we're moving from an apartment to a house here in a few weeks; I'm looking forward to researchign this stuff again, and hopefully getting a starter set-up sometime in spring.

Dartgod
12-01-2011, 08:21 AM
It's been a couple of years since I brewed and need to get back into it. The local home brew shop is gone now and I'm looking to pickup an extract kit. Anyone have a preference for ordering online? I've looked at quite a few sites but don't have any experience with them.

This one looks promising as far as prices and selection.

http://www.austinhomebrew.com/

Dartgod
12-01-2011, 08:23 AM
my son has been brewing for a little over a year and most of his beers have been very good. Guess what he wants for Christmas?

A 5 gallon keg and kegging accessories!

I have never been prouder of my boy!!!:thumb:ROFL
That's awesome Dan!

1moreTRich
12-01-2011, 11:04 AM
It's been a couple of years since I brewed and need to get back into it. The local home brew shop is gone now and I'm looking to pickup an extract kit. Anyone have a preference for ordering online? I've looked at quite a few sites but don't have any experience with them.

This one looks promising as far as prices and selection.

http://www.austinhomebrew.com/

Austin Homebrew is a great site, very good customer service. Prices can be on the high side sometimes.

Some other good ones I have and do used:
http://www.midwestsupplies.com/homebrewing-ingredients.html
http://www.brewmasterswarehouse.com/ Use code BBBYO for 10% if you use the Brewbuilder.
http://www.northernbrewer.com/ Just updated their site and have been some bugs lately, but I think it has been corrected.

1moreTRich
12-01-2011, 11:07 AM
my son has been brewing for a little over a year and most of his beers have been very good. Guess what he wants for Christmas?

A 5 gallon keg and kegging accessories!

I have never been prouder of my boy!!!:thumb:ROFL

Just an FYI, there are two type of kegs, pin lock and ball lock. Make sure you get the right fittings for the one you choose.

http://stores.kegconnection.com/StoreFront.bok is a place I have used to purchase equipment and the were very helpful in getting me setup. Does he have a fridge or freezer that he is going to use yet?

Shag
12-01-2011, 11:11 AM
Austin Homebrew is a great site, very good customer service. Prices can be on the high side sometimes.

Some other good ones I have and do used:
http://www.midwestsupplies.com/homebrewing-ingredients.html
http://www.brewmasterswarehouse.com/ Use code BBBYO for 10% if you use the Brewbuilder.
http://www.northernbrewer.com/ Just updated there site and have been some bugs lately, but I think it has been corrected.

Northern Brewer and Midwest Supplies are both in my area. Doesn't suck to be a homebrewer in the Twin Cities...

PhillyChiefFan
12-01-2011, 12:27 PM
Sanitize not sterilize is the level of cleanliness you are looking for. Did you use some kind of sanitizer such as Star-San, One-Step, or Iodophor?

Usually it is recommended to cool the wort off as quick as possible. This allows what is call the "Cold Break" the protein are thermally shocked and will drop out of suspension. This prevents chill hase. Also the faster you get the wort cooled down, the less time there is for bacteria and oxidation before the yeast can get to work.

With that said 2 hours is not that long of a time. There is a bit of a debate going on about whether rapidly chilling the wort is as necessary as everyone has made it out to be.

As long as you used some sort of sanitizer, I don't think your beer will be too affected. Remember beer is pretty robust, it's harder than you think to ruin it.


Good to know. Thanks!

I used Star-Sans, it came with the kit I bought. I'm in the market for a wort-chiller and a few other things. I am sure I'm ALREADY addicted to it.

1moreTRich
12-01-2011, 01:17 PM
Good to know. Thanks!

I used Star-Sans, it came with the kit I bought. I'm in the market for a wort-chiller and a few other things. I am sure I'm ALREADY addicted to it.

Star San is what I use and I absolutely love it.

As far a wort chillers go 25inch will be fine for 5 gallon batches, but 50 is always better, haha. I would also recommend getting one with some kind of garden hose fittings for the ends of the copper or putting them on yourself. With mine right now, the hoses are just attached with clamps and I have issues with it leaking because of the temperarture changes during the cool down. Just a suggestion.

KC Dan
12-01-2011, 01:53 PM
Just an FYI, there are two type of kegs, pin lock and ball lock. Make sure you get the right fittings for the one you choose.

http://stores.kegconnection.com/StoreFront.bok is a place I have used to purchase equipment and the were very helpful in getting me setup. Does he have a fridge or freezer that he is going to use yet?Yep, going with a ball-lock type for sure. He is using my garage fridge for now. :thumb:

He will work on getting his own kegerator later. We get all his supplies here at a local brew business (Bader Brew Supplies). It is just down the road from my house here in Vancouver, Wa.

1moreTRich
12-01-2011, 02:54 PM
Yep, going with a ball-lock type for sure. He is using my garage fridge for now. :thumb:

He will work on getting his own kegerator later. We get all his supplies here at a local brew business (Bader Brew Supplies). It is just down the road from my house here in Vancouver, Wa.

Very nice. That first batch you get to keg instead of bottle is freaking awesome. Happy brewing to your son.