Brewing Tomorrow(saturday)

[buttersd70]

jamie
I think one of the best things that you could do is go to the articles section at the top right of the main page. There are quite a few articles in there aimed at beginners, that I think it would be good for you to read.....there is a link to a faq in my signature, that is particularly relevant.

 

[np1962]

All good advice here, and there is even more in the article section above.

Cheers
Nige

jamie
I think one of the best things that you could do is go to the articles section at the top right of the main page. There are quite a few articles in there aimed at beginners, that I think it would be good for you to read.....there is a link to a faq in my signature, that is particularly relevant.

Thought that was already suggested... Butters, you getting it on with that blond again???? :lol:

 

[jamieh]

hey if i have a fermenter that is around 50cms tall to the brim...would that be a 30L fermenter??...just so then i know how much beer im getting out of it...

 

[Renegade]

Dear Lord. Just BREW !

 

[brocky_555]

it should have segregations on the side and indicating how full it is.
23 L is a good point to stop

 

[The Big Burper]

Chaps,

The proper way to do it is to pour boiling water over the
powdered ingredients first.

Malt will dissolve if the carboy is lifted and swirled around, don't stir.

Do not add the can of goop until the water temp has dropped to 70dC
or less (avoid the dreaded HWO, which has happened to me).

Do not pour boiling water over the can contents.

Add the warmed can and rinse out with hot (not boiling) water.

Add ice cubes.

Stir to dissolve, top up with cold water. Add yeast.

That's it.

 

[bum]

The proper way to do it is

Attention new brewers: this is the way The Big Burper likes to do it and there are almost as many methods as there are brewers so if you do it differently you're not necessarily doing it wrong.

 

[The Big Burper]

Attention new brewers: this is the way The Big Burper likes to do it and there are almost as many methods as there are brewers so if you do it differently you're not necessarily doing it wrong.

There are only 2 ways of doing things, the right way and the wrong way!

:unsure:
BB

 

[Renegade]

You're not serious, surely.

I would say your alleged 'proper' way is one of myriad methods for the same result.

The Big Burper: avoid the dreaded HWO

Um, do you mean HSA ? I think that ideology can take a back seat as far as considerations are concerned for a brand-new nervous KIT brewer.

 

[bradsbrew]

Really wether you use hot or cold water to dissolve your ingredients is not as important as
Using a good yeast
Fermenting at the right constant temp
And using clean gear!

BTW grag a coupla spoons of malt in 2 different cups put hot water in one and cold in the other and check the difference with a short quick stir. its the same as gravy powder! What you reckon Clean B

Brad

 

[rendo]

Here is what I do...its a little more advanced than the simple instructions, but its still pretty easy.

□Take yeast out of fridge (set aside for 10mins to adjust to room temp)
□Put kit can in a bucket of hot water for 10mins
□Wash/Final rinse of fermentor and other equipment to be used (very hot water)
□Boil water for hops(kettle), then boil the req'd amount of hops for 10-20mins in a pot.
□Rehydrate yeast in room temp water (175mls) for about 10-15mins,cover w/glad wrap
□Empty kit contents into fermentor. Use hot water or hopped water to wash can out
□Add all the other ingredients, such as dextrose, Malt, Enhancers, etc
□Empty hops into fermentor, strained or unstrained. (mix thoroughly)
□Give fermentor a really good stir to dissolve all ingredients, add more hot water if req'd
□Fill fermentor with cold water to halfway and mix thoroughly
□Add approx 50mls of wort to yeast solution, cover with glad wrap, wait 30mins+ to foam
□Fill up the fermentor to the required final water level
□Check and record temperature
□Check and record Original Gravity with the hydrometer
□Ensure temp is right then add yeast solution into fermentor & stir very well.
□Put lid on fermentor, store in cool, dark place to ferment. Install Airlock with water.
□Wash all used equip thoroughly. Completely dry before storing away. ALL DONE.

 

[manticle]

Really wether you use hot or cold water to dissolve your ingredients is not as important as
Using a good yeast
Fermenting at the right constant temp
And using clean gear!

This pretty much sums it up.

It's a kit and a first kit at that. Keep it simple - follow the instructions EXCEPT for those about temp. That's been yelled about often enough.

Make the beer using hot water, goop and cold water. Let the temp drop to 18, pitch the yeast, seal her up and keep the temp constant till it's done. Be patient with its fermentation and don't be in a rush. Prime, wack in a bottle, leave a couple of weeks, start drinking.

All the other stuff is hints on different ways you can improve your beer once you understand what you're doing but if you can't get temp control, yeast management and sanitation right then none of the other stuff (hot water cold water wearing yellow socks instead of green etc) will make a goat''s testicle worth of difference to the end product.

Keep it simple. Take a punt. Make some beer.

 

[thylacine]

This pretty much sums it up.

It's a kit and a first kit at that. Keep it simple - follow the instructions EXCEPT for those about temp. That's been yelled about often enough.

Make the beer using hot water, goop and cold water. Let the temp drop to 18, pitch the yeast, seal her up and keep the temp constant till it's done. Be patient with its fermentation and don't be in a rush. Prime, wack in a bottle, leave a couple of weeks, start drinking.

All the other stuff is hints on different ways you can improve your beer once you understand what you're doing but if you can't get temp control, yeast management and sanitation right then none of the other stuff (hot water cold water wearing yellow socks instead of green etc) will make a goat''s testicle worth of difference to the end product.

Keep it simple. Take a punt. Make some beer.

re: "...a goat''s testicle worth of difference..." Perhaps not a testicle, but I hope a scrotum does! ;-)

Goat Scrotum Ale (formerly Tumultuous Porter)



Ingredients for 5 gallons (19 l):
2.3 kg plain dark malt extract 450g crystal malt 110g black patent 110g roasted barley 42g boiling hops (your choice) 7g finishing hops (your choice) 240ml brown sugar 240ml blackstrap molasses 8g gypsum 450g corn sugar Ale yeast

And one or all of the following ingredients: 2-4 oz. (56-110 gm) freshly grated ginger root 1-2 inches (2.5-5 cm) brewing licorice or bruised licorice root 2 Tbsp. (30 ml) spruce essence or 4 oz. (110 gm) of the new growth from a spruce tree 1-10 small fresh or dried chili peppers (very optional) 1/4 c. (60 ml) juniper berries (slightly crushed) 6 oz. (170 gm) unsweetened Baker's chocolate or baking cocoa powder

 

[manticle]

 

[Renegade]

Re: The Upper Photo.

That is a very big testicle.

Fortunately for jamieh, Bauble Hang isn't a requisite requirement in making some sort of beer.