First ever brew.

[Adam]

Nice job. Good idea on the barrel liner idea. You may need it. This yeast might have a big krausen (blow-off).

My original idea was to make it a wort cooling bath tub. Unfortunately my work only had the one drum that was clean so I just decided to use it as a backup container for any overflow. It's fermenting in my office on the ground floor of my house, ambiant temperature is 68 degrees. I'm going to get another tub like this and put the bottles in there to condition. I've heard these beers are very fizzy and I'm concerned about bottles bursting. Figured I'll put the bottles in those tubs for peace of mind.

I'm interested in hearing about your ferment. I some of that yeast in the fridge for an upcoming brew. I plan to try to keep my fermentor in the low 70's to develop an estery aroma and flavor which this yeast is famous for. When I've used liquid versions of the yeast in the past I got huge foamy krausens that last for days. Great smells too!

I'm going to be taking daily notes in my brew log so I'll share changes as I get time. I pitched the yeast about 10 hours ago and I saw the airlock bubble a twice, so things are starting to happen.

Good luck and have fun working on the next brew!

Thanks. My wife gave me the go ahead to get a kegerator setup. I've got family in the welding industry so the CO2, tank, lines, and regulator will be free. Just need the keg and fridge.

When this is done fermenting I'm going to buy a long stem thermometer then drill a hole for it in the lid, add a rubber grommet. Then I can monitor the wort temp from the outside and be more accurate than the stick on fish tank type thermometer strips. Next time I'll have to brew outside- the hops boiling made my wife sick to her stomach (she's prego right now).

[Adam]

Airlock started moving about 230pm EST today. Right now it's midnight-30 EST and I've got one bubble every second.

Also enjoying my first ever Sierra Nevada Pale Ale. Hot damn that's a great beer. I might have to give ale a try next time now that my taste buds matured.

[Englander]

Try not to keep staring at the Airlock all day now, the yeast don't like to be stared at.

And remember to try to kick up the temp 1 or 2 degrees a day. Although it's much more important that you make sure the temp doesn't go DOWN more than it is that it goes up. And if the hefe yeast gets out of control and gets in your airlock, just take it off and wait till it calls down in a day or so.

[Adam]

I'm stuck fermenting at air temperature with no means of temperature control. From what I've been reading the yeast eating the sugar will give off heat.

[fatcat660]

Yes they will give off heat my basement is at 65 deg and right now the batch I have on the bar is fermenting at 68. I like fermenting at the lower end of the scale I think I get a cleaner taste but that is just me. Oh and seriia is great beer, try some of the Sam Nobel Pils it is just starting to hit the stores ...yummy

[Adam]

I saw that at my local shop today. I was eyeing it up but maybe next time. I bought some Sierra Nevada Torpedo. Not liking it. Too bitter for my taste. Getting a dandelion aftertaste that doesn't sit well. I'm alternating SN Pale Ale per two Torpedo to make it manageable. Mainly I bought it to try something different and to save the bottles for bottling.

I was wondering about the fermenting temp so I asked my local guy (brewmaster). He said they usually do better cooler but try it at room ambiant temperature then brew it again and ferment towards the lower end of the scale. This is why I want to get two mini carboys.

The airlock bubbling has completely stopped for a full 24hr period, so I'm guessing the initial spurt of yeast doing its thing has stopped. Now it's just "simmering" but still working, just slower. Sunday will be a full week of fermentation. I'm unsure if I should bottle this weekend or let it sit for another week. I plan on brewing this batch agan once it's bottled. What I'd like to do is bottle after one week of fermentation then try a bottle every week in increments to determine what tastes best. During that when it's bottled, I would brew a second batch of it, let it ferment two weeks before bottling, then taste a sample every week thereafter. Then I can dial in what fermentation time works and what bottle condition time works. Then move to the next recipe.

[Adam]

Think it's done fermenting. I borrowed a hydrometer from my brother in law. It reads 1.003. Yikes. Supposed to finish at 11-15 for 4.5-4.75%.

I couldn't take an OG reading as I didn't have the means to do it at the time. I did a partial boil, topping off to 5 gallons. The OG might have been low if I didn't get an actual 2.5 gallons in the kettle. I filled a 12qt kettle about 3/4 the way, figured that's about 2.5gal, 60 minute boil.

If the OG was a bit low, I should be fine. If it was spot on (47-51) and finished at 3, then it's a stronger alcohol than the recipe planned.

Pay day is this Friday so I can get bottles and bottle Saturday. I've got a case of Sierra Nevada empties so that will help with expenses.

[fatcat660]

dont think of botteling as a chore I for one enjoy it. I have a few brews go down to my brew celler and bottle away. No worries about work or bills or anything just lookin to see I get the right amount in each bottle. A lot cheaper than my therapist