Second brew help

[madchemist83]

That's a thing I think they do insult my intelligence. All I hear is that I shouldn't worry about water chemistry, don't do ag or anything else beside using prebuilt kits from lhbs until I brew some simple beer first. Well I'm fucking chemist so just give me answers for my questions and not stupid redneck remarks. I got more from the books then from dumb fucks like spider. Thankfully there are some people here who do understand and actually respect my thoughts and opinions even if they are wrong.

[spiderwrangler]

Sigh.... Look man everyone in here started out trying to give you feedback and advice on the questions and concerns that you raised about your first, and now second batch. EVERYONE was friendly and courteous, and offered advice based on the collective experience that we have. Your universal response has seemed to be impatience and irritation, with a general desire to want to do EVERYTHING right now. When people recommend taking it easy to start, it is because we've all either had batches or know someone who had a batch where they did try to do it all, and ended up screwing it up. We are (or at least were) trying to help you, and your responses have been dismissive of the time we've taken in responding to your questions, and the opinions of the others who have been in your shoes before.

I may have responded poorly by baiting you with sarcastic comments and advice, but since you didn't seem to be listening to any of the legitimately GOOD advice you've been given, I felt no desire to continue doing so.

If you can cool down and take the time to listen to the advice given by members of the community, I can cool down too and refrain from making overly sarcastic comments that aren't beneficial to your brewing.

Truce?

[Hoser]

Thankfully there are some people here who do understand and actually respect my thoughts and opinions even if they are wrong.

That is the problem, you are not respecting other people's thoughts, experiences, and advice because you think you are above someone that does not have a phD in chemistry despite them having more infinite wisdom in brewing even if their education is a GED. The reason people are saying to do something simple and to get your process down and practice good sanitiation and fermentation is because we have ALL been where you are at right now. The only difference is that we were willing to admit that we knew nothing and accepted the advice of someone that has went through the process we were going through at that time. We are trying to give you that same advice to avoid the pitfalls and mistakes that we made. Yet you are too stubborn or arrogant or a combination of both to admit you want our advice. That's why it seems like every third post out of you is that "I'm a fucking chemist, I know more than you!" That attitude doesn't fly anywhere, and definitely not in this forum. I certainly don't hope you treat others around you the way you are treating some of the members of this forum that were only trying to help you. Your condescending attitude is why everyone is being a dick to you. Everytime someone offers you some helpful advice you do the opposite and proclaim from the mountain top that you are chemist. New flash!!!! Yeast and bacteria don't care if you have a phD or a GED. If you knew so much about brewing you wouldn't be pitching your yeast at 97F, adding alpha amylase post-boil, or trying to steep base malt like vienna and munich malt. Some of the best beers I have ever had were from people who barely had a high school education and some of the worst beers are from some of the smartest people I know because they were too arrogant to admit they new nothing and were afraid to ask for help.

Here is my advice, take it for what it is worth or do nothing with it. I don't care. I am just trying to help and I am tired of reading this train wreck despite the amusement of others:

1. Readjust your additude
2. Admit you know nothing about brewing.
3. Read "How to Brew" by John Palmer THE EXTRACT SECTION ONLY
4. Repeat step 2.
5. Brew an EXTRACT only beer from a kit. Follow the directions VERBATIM, because despite you being a chemist you know nothing about brewing not because you aren't intelligent, but because you don't have experience. Use R/O water only the extract has everything you need, forget that you know chemistry. Practice good sanitation and control you fermentation temps. Take good notes!
6. Do no brewing for 2 weeks, or planning for that matter. Reflect on your most recent brew. Repeat step 2 and 3. You may advance onto reading the partial mash section of the book.
7. Bottle your beer.
8. Wait 2 weeks. Repeat steps 2 and 3.
9. After 2 weeks taste and analyze your beer. Enjoy the fruits of your labor.
10. Find a local homebrew club to share your beer and get back constructive feedback on your beer. Make friends, and possibly find someone to do a brew session with so that you can learn things that aren't necessarily in a book or chemical equation.

[madchemist83]

Truce spider. No hard feelings.
Hoser please understand and listen. I never said I know everything about brewing, never did I disregard any helpful comments. I've read Palmers guide, don't underestimate me - I don't need to read it 3 times as you suggested. Sterilization and sanitation are parts of my work, as a GOP (good operating procedures). I dont know anything about brewing but I want to learn not with a turtles pace, imo nothing is wrong with analyzing water profile and beer chemistry. I'm not going to wait for my second batch for a month. I understand that changing everything at once is not a good idea cause it will be hard to determine where is problems coming from. I'm not going to use ro or distilled water, even though I have easy and free acess to it. Imo if ur water tastes good (which my does) use it.
Pitching yeast at high temp is my mistake cause I didn't read the book, adding amylase after stuck fermentation was suggested by local brewer, grains was just a question for which I never recieved one if those helpful comments you talking about. Just because I ask more questions then average user doesn't mean that you have to shut me down. Can you just answer my questions and explain why I can do this or not, or if you don't want or have anything to say then just tell me to go read some particular book where I can find an answer.

[gwk453]

That's a thing I think they do insult my intelligence. All I hear is that I shouldn't worry about water chemistry, don't do ag or anything else beside using prebuilt kits from lhbs until I brew some simple beer first. Well I'm fucking chemist so just give me answers for my questions and not stupid redneck remarks. I got more from the books then from dumb fucks like spider. Thankfully there are some people here who do understand and actually respect my thoughts and opinions even if they are wrong.

I don't know what mental disorder you have, but you shouldn't unleash it on a brewing forum. There must be a forum on the web somewhere for a douche like you to fit in.

[spiderwrangler]

I'm not going to use ro or distilled water, even though I have easy and free acess to it. Imo if ur water tastes good (which my does) use it.

The reason that someone suggested using distilled or RO on extract is that the extract manufacturers have already utilized the necessary minerals etc in creating the extract, if you are using high mineral water to brew with, you may be doubling up (or more) on certain compounds, beyond the levels you want in your beer.

grains was just a question for which I never recieved one if those helpful comments you talking about..

If you are referring to asking about the pils and munich, Bdawg responded by suggesting staying with steeping for a few batches, in which case you wouldn't want to use grains that need to be mashed. If you are asking about the enzymes part, I had replied that they will self convert (contain enough enzymes on their own). Your background may serve you well, but keep in mind that brewing is an intersection of chemistry, physics and biology, and some processes (such as the conditioning and cleanup at the end of fermentation) happen on the yeast's schedule and not the rates of pure chemical reactions.

Just because I ask more questions then average user doesn't mean that you have to shut me down. Can you just answer my questions and explain why I can do this or not, or if you don't want or have anything to say then just tell me to go read some particular book where I can find an answer.

This does come across a bit petulant and impatient... people here do legitimately want to offer their advice. If there are differences in opinion (such as gwk453 and I had in this very thread) you need to be able to work them out amicably. If you want people to respect you and want to help you out with the questions you have, respect them back and continue to show gratitude for the dialogue, even when you disagree. If people perceive you as someone who won't take advice or input, they'll stop offering it. If there are any questions you had that were passed over and you didn't get a satisfactory response to, please ask them again, and someone can reply.

[madchemist83]

I don't know what mental disorder you have, but you shouldn't unleash it on a brewing forum. There must be a forum on the web somewhere for a douche like you to fit in.

please ... live a life why are you so sensitive ?

[madchemist83]

ok now the question is
would be there any difference between beer bottled and stored in the fridge for 1 month and beer that stored at 67F for two weeks and then 2 weeks in the fridge ? what are the benefits of aging ?