Hey everyone, I started brewing this past summer and I absolutely love this hobby. The first beer I brewed was the American Ale kit. My fermentation temp averaged 78 degrees, not good at all. The beer was ok, but harsh aftertaste. I purchased a chest cooler with temp controller. Brewed Ryan Punch Face IPA and Caribou Slobber, both extract kits, not ready for AG just yet. Well I had an early Christmas gift as both beers finished their bottle conditioning on 12/23. I was surprised how good the beer was, the chest freezer definitely had a lot to do with it, holding the temp at 60 degrees. Nothing like getting drunk off your own beer, responsibly of course. Had family over for Christmas and they loved the beer.
A few tips I have learned in the few months that I have been brewing:
Control the fermentation temp, can’t stress this enough
Blowoff tube, use it all the time
Wort chiller, helps when the source water is cold
Burner, love this thing, boils water nice and fast now, get the extension legs
Starters, great way of increasing yeast count
Sanitizing, really should be the first item I mentioned
Be organized, think the process through before you start to boil
Read forums like this, I have received so much guidance, which I am extremely thankful for, also NB has been very helpful
Bottling, dishwasher works great for sanitizing, rinse bottles right after pouring that beer
I have really gotten into this hobby, can’t wait to go to AG, but that will take a few more months. About to put my keezer together, my wife is psyched Now I just need to start working out, belly is getting bigger. Thanks again everyone.
Great! Glad you had success! Keezer? Looks like you are getting into kegging!! Once you do that, you will never look back. Nothing like being able to pour your own beer right from the tap whenever you want. Not to mention you won’t have to clean as many bottles… :cheers:
I put my first batch of home brew in the fermentor last night…Caribou Slobber. I can hear it bubbling every few seconds already across the living room! Can’t wait to try it. The process was fun–and it’s amazing how everything I’ve read makes so much more sense now that I’ve done it.
Now I’m trying to pay attention to my fermentor temp. I have a thermometer strip attached to the side of the bucket. Just checked it. It’s at 64 degrees, and bubbling pretty strong. I heat my house with a wood stove, so I’m experimenting with where to best place the fermentor for primary. I think the small office that I’m using should be the best place–my temp in the room should range from around 60-72 or so. According to the Complete Joy of Home Brewing, that range sounds right.
Anyone have any feedback on that temperature range?
Also, my OG was 1.051 and my alcohol reading was 7%. How does that match up with what some of you started with?
My rule of thumb is to keep the temp as close to 60 degrees as possible. I think anything over 70 can be a problem. Regarding the OG, sorry didn’t take an OG reading.
One thing you need to remember is that your actual ferm temp will be at least 5* above the ambient room temp. Therefore, if you ferment at 72*, your ferm temp is at least 77*. WAY TO HIGH! (Unless of course you are making a belgian)
Good move. The first thing I tell new brewers to watch is their ferm temps. You can easily get 2 different tasting beers using the same yeast by fermenting at different temps.
Congratulations on your successes. Enjoy the fruits of you labors.
One comment - I had been very happy sanitizing bottles in the dishwasher and would swear by it. Then I had a few batches that developed wild yeast infection after longer storage (several months). I also rinse all my bottles, clean them well, and sanitized in the dishwasher. Now I am less trusting and also hit them with a couple of squirts of StarSan in a spray bottle, then drain, just before bottling.
Now I just need to start working out, belly is getting bigger. Thanks again everyone.