So I began my second batch this morning, I went with a Brewhouse kit. I found out that the manufacturer is very close to where I live, and I can get them very fresh and for only $30 a kit!
I was originally going to brew an IPA, but unfortunately they were all out of stock and aren't making any more for a week or two, so that will likely be my next brew. I decided on the Red Ale, after reading a few positive reviews. Here's one with two parts if you're interested:
http://www.fermentarium.com/reviews/beer-reviews/review-the-brew-house-beer-kit-part-one/
http://www.fermentarium.com/reviews/beer-reviews/brew-house-beer-kit-part-two/
The description on their website is as follows:
I had originally planned on using wyeast, but unforutnately bought a propogator pack without anything to make a starter. Learned my lesson there, so rather than do something stupid I just pitched with the included dry yeast and scrapped the wyeast until my next batch.
So far, I already can think of two things I will undertake on my next batch:
1) Wyeast Activator
2) Fresh Bottled Water - these kits are great because they only require 8L of water. I live in Vancouver, so our tap water is excellent and good for brewing, but I'd like to see the difference bottled water could make.
A couple questions I have going forward:
1) I'm planning on dry hopping with Cascade hops I already picked up. I have 2 oz, should I use both or just go with 1 oz? IBU's is rated 18 on this kit. Would there be a noticeable differed between 1 & 2 oz?
2) When should I add the dry hops? I've read the last 7-10 days in the secondary. The kit calls for 15 days of secondary fermentation, should I just put it in then when I rack it to the secondary, or just do the standard 7-10 days?
3) I'm also looking to improve my carbonation. I know time heals all wounds here, but my last batch was a little un-carbonated for my liking (but it might have been a mistake I made during the process) I used 190G of priming sugar, same for this coming batch. Any other tips here?
Sorry for the long post, but I appreciate any help you guys can offer. Cheers
I was originally going to brew an IPA, but unfortunately they were all out of stock and aren't making any more for a week or two, so that will likely be my next brew. I decided on the Red Ale, after reading a few positive reviews. Here's one with two parts if you're interested:
http://www.fermentarium.com/reviews/beer-reviews/review-the-brew-house-beer-kit-part-one/
http://www.fermentarium.com/reviews/beer-reviews/brew-house-beer-kit-part-two/
The description on their website is as follows:
The brewing process went well so far, and was very easy. Being only my second batch, I like easy. I made a few mistakes on my first brew, but this time I felt very good about my process. Good OG rating of 1.045 (right within the recommended 1.040-1.050 range), should hopefully be around 5% ABV at the end.Stylistically positioned between a German Alt Beer and the Oktoberfest, our red ale is copper red in colour. It has a pronounced crisp, malty character, with delicate hop bitterness and a pleasing floral aroma.
Blessed with all of these thirst quenching attributes, this beer is sure to please!
I had originally planned on using wyeast, but unforutnately bought a propogator pack without anything to make a starter. Learned my lesson there, so rather than do something stupid I just pitched with the included dry yeast and scrapped the wyeast until my next batch.
So far, I already can think of two things I will undertake on my next batch:
1) Wyeast Activator
2) Fresh Bottled Water - these kits are great because they only require 8L of water. I live in Vancouver, so our tap water is excellent and good for brewing, but I'd like to see the difference bottled water could make.
A couple questions I have going forward:
1) I'm planning on dry hopping with Cascade hops I already picked up. I have 2 oz, should I use both or just go with 1 oz? IBU's is rated 18 on this kit. Would there be a noticeable differed between 1 & 2 oz?
2) When should I add the dry hops? I've read the last 7-10 days in the secondary. The kit calls for 15 days of secondary fermentation, should I just put it in then when I rack it to the secondary, or just do the standard 7-10 days?
3) I'm also looking to improve my carbonation. I know time heals all wounds here, but my last batch was a little un-carbonated for my liking (but it might have been a mistake I made during the process) I used 190G of priming sugar, same for this coming batch. Any other tips here?
Sorry for the long post, but I appreciate any help you guys can offer. Cheers