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Started By
Message
re: Homebrewing: Supplies/ Starter Kits
Posted on 4/6/11 at 2:12 pm to Fratastic423
Posted on 4/6/11 at 2:12 pm to Fratastic423
Cleaners:
What do yall use to clean your equipment? The books suggests chlorine, but another book warns too much chlorine concentrate could foul the beer. I've also heard from some on here that C-Brite was not a good cleaner. What are your recommendations?
What do yall use to clean your equipment? The books suggests chlorine, but another book warns too much chlorine concentrate could foul the beer. I've also heard from some on here that C-Brite was not a good cleaner. What are your recommendations?
1
Posted on 4/6/11 at 2:16 pm to BugAC
quote:
What do yall use to clean your equipment? The books suggests chlorine, but another book warns too much chlorine concentrate could foul the beer. I've also heard from some on here that C-Brite was not a good cleaner. What are your recommendations?
I use Oxy-Clean actually. I have some PBW (professional brewers wash, or something) but only use that on the nasty stuff. C-Brite is a sanitizer, not a cleaner. It works just is a pain in the arse IMO. I use Star-San as a sanitizer. Rule of thumb, clean your crap well then sanitize. Sanitizers do nothing if a piece of equipment is not clean.
Posted on 4/6/11 at 2:24 pm to Fratastic423
quote:
I use Oxy-Clean actually. I have some PBW (professional brewers wash, or something) but only use that on the nasty stuff. C-Brite is a sanitizer, not a cleaner. It works just is a pain in the arse IMO. I use Star-San as a sanitizer.
Same setup here. If you can't get your hands on some star-san, get some 1-step instead.
BTW, PBW is powdered brewery wash
Posted on 4/6/11 at 2:26 pm to Fratastic423
Thanks
Another question.
Cooling to yeast pitch temperature.
I've read that you can just let your brew cool to the recommended temp of 70-75 degrees. and i've also read that they suggest you to cool it by placing your pot in cold water.
In Joy of brewing, after you bring your 1.5 gallons of water and malt extract to a boil. Then it says to combine 3 gallons of cold water into your fermenter, followed by your mixture. Is this just another way of cooling, or is this just one step in the brewing process?
Another question.
Cooling to yeast pitch temperature.
I've read that you can just let your brew cool to the recommended temp of 70-75 degrees. and i've also read that they suggest you to cool it by placing your pot in cold water.
In Joy of brewing, after you bring your 1.5 gallons of water and malt extract to a boil. Then it says to combine 3 gallons of cold water into your fermenter, followed by your mixture. Is this just another way of cooling, or is this just one step in the brewing process?
Posted on 4/6/11 at 2:36 pm to BugAC
Yes adding the wort to the cold water will cool it down very fast. This is not an option in AG brewing which is why you have to have a chiller to cool it down.
Its sometimes a good idea to add to the cold water AND place it in an ice bath or add the pot to the ice bath before adding to the water. You want the wort to cool down as fast as possible.
Its sometimes a good idea to add to the cold water AND place it in an ice bath or add the pot to the ice bath before adding to the water. You want the wort to cool down as fast as possible.
Posted on 4/6/11 at 2:37 pm to Fratastic423
quote:
I use Oxy-Clean actually
I have seen a lot of debate on Oxy clean some stating it functions as a sanitizer as well as a cleaner. I dont trust that logic though.
Posted on 4/6/11 at 2:37 pm to BugAC
quote:
In Joy of brewing, after you bring your 1.5 gallons of water and malt extract to a boil. Then it says to combine 3 gallons of cold water into your fermenter, followed by your mixture. Is this just another way of cooling, or is this just one step in the brewing process?
Thats a good way to do it if you're going doing extract brews - theres little benefit to doing a full-volume boil as a beginner (not to mention you may not have a suitable pot/burner at this time). Adding the cold water to bring your wort up to 5.25gal will cool the wort in a hurry.
Just make sure that you're either using tap water you've boiled and cooled or bottled water. Once boiled, the wort is nice and sterile - don't ruin that...
Posted on 4/6/11 at 2:41 pm to Catman88
quote:
I have seen a lot of debate on Oxy clean some stating it functions as a sanitizer as well as a cleaner. I dont trust that logic though.
Yea not sure how much I would trust that either. It may work but I like seeing all of the foam that Star San makes. Makes me feel confident in its sanitation.
Posted on 4/6/11 at 2:43 pm to Grilled Bald Eagle
quote:
Just make sure that you're either using tap water you've boiled and cooled or bottled water. Once boiled, the wort is nice and sterile - don't ruin that...
Something else people do or dont do.
I have never boiled the tap water and have never had any issues. I would guess the hot wort being poured has something to do with it. But yea it wont hurt to do.
Posted on 4/6/11 at 2:45 pm to Grilled Bald Eagle
You will read in many places and hear from many people, DO NOT USE ICE in the wort. That is true to an extent. You can use ice if it properly prepared. In the past, I used to, and still do on occasion, use ice that I make with boiled water. Boil some the night before, sterilize a few of those plastic "leftover containers" with a wide open top, freeze overnight, and then you can dropn that big ice cube right in.
Either way, you need to prepare some sterilized water early and cool it down. Tap water is only going to be about 65 degs once La spring/summer temps get here. Adding 3 gallons at 65 to 2.5 gals at 200+ is only going to get you down to 100+ at best. That's when the waiting starts unless you have a chilling system.
Either way, you need to prepare some sterilized water early and cool it down. Tap water is only going to be about 65 degs once La spring/summer temps get here. Adding 3 gallons at 65 to 2.5 gals at 200+ is only going to get you down to 100+ at best. That's when the waiting starts unless you have a chilling system.
Posted on 4/6/11 at 2:45 pm to Catman88
We have never had problems with ground water either. I have actually never had a problem with adding ice. Now I don't do it too often, even when I am doing extract but I hear people have a problem with adding ice to cool a beer down. I've never had any issue. 
Posted on 4/6/11 at 2:45 pm to Catman88
quote:
Something else people do or dont do.
I have never boiled the tap water and have never had any issues.
To be fair, I've never had any issues with it either. But, I'd rather teach him the proper methods and let him learn the shortcuts on his own. "Do as I say, not as I do" sort of thing.
This post was edited on 4/6/11 at 2:47 pm
Posted on 4/6/11 at 2:49 pm to Grilled Bald Eagle
I haven't actually experience problems either, although I only did it twice. Maybe I got lucky.
Ever sat a big glass pitcher of ice on the counter and let it melt and then noticed what is down at the bottom?
Ever sat a big glass pitcher of ice on the counter and let it melt and then noticed what is down at the bottom?
Posted on 4/6/11 at 3:07 pm to Boudreaux35
Thanks for the tips.
Here is my plan to breaking into brewing.
My first beer will be an Ale. I plan on using hop flavored malt extract, and ale yeast.
My second brew will be a malt grains/extract brew.
I will use plain malt extract, and specialty malts, probably roasted barley for this one, some boiling hops, and finishing hops, and some beer yeast.
Seems like a good way to start, its what is recommended in the book. My third may be the same as second, but try with a different malt grain, probably a crystal malt.
Here is my plan to breaking into brewing.
My first beer will be an Ale. I plan on using hop flavored malt extract, and ale yeast.
My second brew will be a malt grains/extract brew.
I will use plain malt extract, and specialty malts, probably roasted barley for this one, some boiling hops, and finishing hops, and some beer yeast.
Seems like a good way to start, its what is recommended in the book. My third may be the same as second, but try with a different malt grain, probably a crystal malt.
Posted on 4/6/11 at 3:09 pm to Grilled Bald Eagle
quote:
"Do as I say, not as I do" sort of thing.
I were someone else watching me brew I'd cringe at the amount of "wrong" things I do. When I taught my good friend to brew, I taught him by the book. No sense in me corrupting a noob.
Posted on 4/6/11 at 3:10 pm to BugAC
quote:
My first beer will be an Ale. I plan on using hop flavored malt extract, and ale yeast.
My second brew will be a malt grains/extract brew.
Have you already bought your ingredients? If not, I'd strongly recommend buying an extract kit from NB, AHS, or MoreBeer. It'll likely involve steeping grains and adding hops at various intervals. I've just heard few good things about hopped extract...
Posted on 4/6/11 at 3:10 pm to Fratastic423
Now I have never done the ice thing.. Only because it involves sitting in the freezer collecting what it can. I also make sure to cover the top of my carboy when I add the tap water.
This post was edited on 4/6/11 at 4:56 pm
Posted on 4/6/11 at 3:26 pm to Grilled Bald Eagle
quote:
Have you already bought your ingredients? If not, I'd strongly recommend buying an extract kit from NB, AHS, or MoreBeer. It'll likely involve steeping grains and adding hops at various intervals. I've just heard few good things about hopped extract...
I haven't bought anything yet. But keep in mind, i want to keep it simple at first, and then progress forward.
This post was edited on 4/6/11 at 3:27 pm
Posted on 4/7/11 at 8:35 am to BugAC
quote:
But keep in mind, i want to keep it simple at first, and then progress forward.
I assure you that the beginner kits from most places are as simple as you can get - at most it'll be something like:
1) Steep specialty grains in included muslin bag until temp reaches 170F. Remove bag and drain into pot.
2) Bring pot to boil.
3) Add extract and bittering hops (pre-measured)
4) Boil for an hour. Add finishing hops at some point in there according to schedule
5) Cool off, transfer to fermenter, pitch yeast.
I left out the intermediate steps like cleaning and sanitizing, but you'll have to do those no matter what.
Just don't want you to feel intimidated by the process and to start too simple.
Posted on 4/7/11 at 8:39 am to Fratastic423
quote:
We have never had problems with ground water either. I have actually never had a problem with adding ice. Now I don't do it too often, even when I am doing extract but I hear people have a problem with adding ice to cool a beer down
I've never thought about adding ice directly to the wort. I've always done 6-gallon batches of extract brewing, and bought 6 gallons of cheaper water at $.99 each. Used two for the boil and but the other 4 in the fridge until it was time to add.
And then I finally got a wort chiller, that thing works wonders.
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