re: Homebrewing Thread: Volume II

Brewed a stout yesterday. First time, I’m hoping it turns out good. [/img]
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Finally got my kegging equipment, so I will be kegging my "accidental session" stout tonight most likely. I am thinking about only kegging half of it with some adjuncts in the keg, then doing the other half with different adjuncts added to the keg...

Would I be okay just adding extracts from Red Stick Spice? Just scrolling through their website, they have extracts for vanilla, cinnamon, coconut, hazelnut, espresso and chocolate. Figured at this point it would be alot less hassle to just add different flavors that way (extracts straight to the keg, then rack on top of them). Is there a less time-consuming way to get quality flavor additions? I figure the contents of those little jars would have to be sanitary and not infect my beer.

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You're safe. Usually the PH is low enough and your alcohol content is high enough to negate any infections, outside of lactic acid bacteria. And even those take time to develop, especially at such low temperatures as in a keg, that you don't have to worry about it.

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I think those extracts are mostly alcohol anyway, aren't they?

Sweet!

A word of advice on those ball valves. You'll need to clean them every now and then (every 6 mos. - 1 yr.). When you do, don't remove the shank that goes through the wall of the pot because it's hard to get it to seal well when you put it back in again. When you need to clean the valve, remove the bolts on the front and just take the valve apart. But don't loosen the nuts that seal the shank on the pot.

Hey guys I have a few questions regarding brewing. Although I'm sure people have asked this before, please forgive me for not reading all 150 pages.

What is the best batch to make for a first timer? Beer in a box kit? What style is the hardest to mess up the first time?

I assume that buying a starter kit is a good idea, but is there anything that comes in a starter kit that would be worth upgrading off the bat? Any difference between glass carboy and fermenter bucket?

Lastly, I found someone selling a kit on CL. Is this a decent starter setup? If so, what would you offer? I already have a good size crawfish pot and burner, but it's not stainless steel. Is that a no no? Any other advice would be great

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What is the best batch to make for a first timer? Beer in a box kit? What style is the hardest to mess up the first time?

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It's usually recommended that you go with a strong-flavored beer at first so that if you mess anything up, the flavors might hide your mistake. Some people do a stout or porter for the first batch. Others choose a hoppy beer like a pale ale.

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I assume that buying a starter kit is a good idea, but is there anything that comes in a starter kit that would be worth upgrading off the bat? Any difference between glass carboy and fermenter bucket?

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That really depends on the starter kit. Some are pretty deluxe, others are just the basics. The carboy will last longer. The bucket will eventually get scratched up and you'll have to stop using it. (Contamination can hide in the scratches and resist the most determined attempt to remove it.)

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Lastly, I found someone selling a kit on CL. Is this a decent starter setup? If so, what would you offer? I already have a good size crawfish pot and burner, but it's not stainless steel. Is that a no no? Any other advice would be great

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Aluminum is fine but if you've used it for crawfish, I'm not sure I'd brew in it. That kit looks like an OK place to start, depending on what he'd take for it. The fermenter isn't big enough and I'm not sure about the pot. If the pot is too small, I'd pass. It also doesn't include stuff like brushes for cleaning.

I'd get a pot that seems way bigger than you need. Even if you do extract brews, it's a good idea to boil the full volume of wort. About the smallest you can get away with is 7.5 gallons but I'd recommend at least 10.

Get a copy of How To Brew by John Palmer and read it before you jump into anything. That will tell you everything you need to know about the process (both extract and all grain) and then you can make better decisions about what equipment you'll need.

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So Im reading the first edition of how to brew. Are there any of the kits that you'd recommend over others? Northern Brewer has a deluxe kit for $200 with 2 carboys and most of everything else that you'd need, minus a wort chiller,bottles, and the kettle. Decent 10g kettles run $100 or more. I'm just trying to get a feel for what the entry costs are for decent equipment.

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i started in college and about a kit that has a 5gallon bucket, 65. gal carboy, 5 gal carboy, capper, brush, bottle filler, siphon etc. I had an extra keg laying around and i cut the top off and used it. I still use it to this day but i have added a bunch of additions( site glass, valves, whirlpool tubes etc.

you dont need a chiller when you start out, just put the top on hose the outside every few minutes until the liquid is cool enough to work with. and move it to the fermentation chamber.

I have red some people without chillers will just put a top on the pot and leave. come back hours later and continue. There is talk about the cold break and how fast you want to get to it, but there is talk about how it isnt that important.

comes with a fermonster. thats not a bad deal with the pot and chiller.



you can buy bottles for rather cheap at lahomebrew(if you are in BR). I would call to make sure they have enough before you go. i have a ton of bottles left over from when i bottled. once you go kegging you never go back, unless you are sending beet to people. even thin i carb in a keg then fill bottles.

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I have red some people without chillers will just put a top on the pot and leave. come back hours later and continue. There is talk about the cold break and how fast you want to get to it, but there is talk about how it isnt that important.

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The Impact of Delaying Yeast Pitch - Brulosophy

New brulosophy article out right now discussing this sort of thing. About to read it.

On another note, i cleaned and tested out the mash tun/heat stick i got for christmas. The hot rod heatstick will heat a cold mash tun and 10 gallons of cold water to 164 degrees in about 80 minutes. I'll only need around half of that for the mash volume so my mash temps could come to temp much quicker, but may stick with this volume to ensure the entire mash tun is preheated properly.

Brewing on it this Saturday.

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Is this just something as simple as me using to much yeast in fermentation? Or is there something else I should consider looking into. I use a basic starter kit to brew, 2 platic buckets and what not. Thanks in advance.

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This is common and not a problem, whatsoever. Homebrew uses live yeast and is often not filtered. That sediment in the last 1/4" of your bottle is yeast settling out of the beer. You can either drink, or not drink. It will not harm you and i doubt you notice a difference in taste.