You are my hero!!Gentleman,
I present to you the glossary of HBT:
https://www.homebrewtalk.com/wiki/index.php/Home_Brew_Acronyms
You are my hero!!Gentleman,
I present to you the glossary of HBT:
https://www.homebrewtalk.com/wiki/index.php/Home_Brew_Acronyms
had no idea what was going on
What ya laughing at you crazy hillbilly?
Hello,
Its probably been answered a thousand times. However, I'll ask again . . .
What is the essential equipment required to home brew? I have never brewed before but would like to try. was looking to do a German Dunkel.
Essential list would be amazing seen as my wife keep harassing's me what I want for Xmas!
Thanks in advance!
I think "There's more than one way to skin a cat" applies to homebrewing at least as much as anything else.What is the essential equipment required to home brew?
I have to ask a perhaps dumb question about Oxyclean. The only Oxyclean that I am aware of is a laundry detergent and a laundry spray stain remover. Is this what people are using to clean equipment? If so, why? I realize dish detergent may be fragrant and thus you may not want to use it, but I believe Oxyclean is fragrant also. So, what advantages over plain dish detergent does it have for cleaning brew equipment?I think "There's more than one way to skin a cat" applies to homebrewing at least as much as anything else.
Some people prefer to brew indoors while others prefer to brew outdoors.
Some people prefer to brew with extract while others prefer to use only grain (and everywhere in between).
Some people prefer to brew 5 gallons but the number of 1, 2, 3 and 10 gallons brewers seems to be growing.
Some people prefer a shiny 3-vessel system while others prefer the simplicity of Brew-In-A-Bag (BIAB) or an All-In-One.
Some people (masochists ) prefer to bottle, while others prefer to keg.
You need a kettle (what size depends a lot on the above).
You need a heat source.
You need a cleaner and a sanitizer (Oxyclean and StarSan will do).
You need a hydrometer.
You need a fermentor with some kind of airlock.
You need some kind of temperature control.
You need some way to package the final product.
I have to ask a perhaps dumb question about Oxyclean. The only Oxyclean that I am aware of is a laundry detergent and a laundry spray stain remover. Is this what people are using to clean equipment? If so, why? I realize dish detergent may be fragrant and thus you may not want to use it, but I believe Oxyclean is fragrant also. So, what advantages over plain dish detergent does it have for cleaning brew equipment?
This thread is very long and contains a lot of rubbish, but if you "eat the meat and toss the bones" there is a lot to learn about OxyClean here: Oxiclean...two years and no infectionsI have to ask a perhaps dumb question about Oxyclean. The only Oxyclean that I am aware of is a laundry detergent and a laundry spray stain remover. Is this what people are using to clean equipment? If so, why? I realize dish detergent may be fragrant and thus you may not want to use it, but I believe Oxyclean is fragrant also. So, what advantages over plain dish detergent does it have for cleaning brew equipment?
Should I focus on these and learn more detailed information first or start studying water chemistry for example?
trying to keep yeast happy - rehydration, aerating the wort, pitching in right temp, keeping stable fermentation temp and maturing after active period
Good afternoon everyone ! I just recently made my first run of home brew from my home brew kit I purchased from craft brew.com. It’s a 1 gallon glass set up came with all the materials and ingredients. I followed instructions in the packet . Started to ferment slowly like 1 bubble every so often the 2nd day it began to increase this morning it was back to a single bubble again . Very little to no foam in the carboy . Room temp is 67 degrees. Did something go wrong or is this how it happens I have videos of the first 2 days if you’d like to see any help be great thanksThis is a great place to start if you have ANY questions at all about brewing your own beer.
From Mr. Beer and extract kits to all-grain brewing, we welcome all new brewers who have questions or need advice on their equipment, techniques, fermentation, wort making, yeast, and more.
If you have a question, that means that others probably have had the same question too so no question is too silly. I promise. Ask us!
And to more experienced brewers, it goes without saying that we will be welcoming of those questions and be as helpful as possible in our answers. If someone feels that they can't be positive and helpful, they should refrain from posting in the Beginner's Forum. Ask me if you are unsure if something is appropriate- remember what your mother told you, "If you can't say something nice, then don't say anything at all!"
Feel free to message one of the admins or moderators if you have any problems with posting on the forum, or if you have any problems with navigating around the forum at all.
Cheers!
Sounds like something is happening. Does it smell good?Good afternoon everyone ! I just recently made my first run of home brew from my home brew kit I purchased from craft brew.com. It’s a 1 gallon glass set up came with all the materials and ingredients. I followed instructions in the packet . Started to ferment slowly like 1 bubble every so often the 2nd day it began to increase this morning it was back to a single bubble again . Very little to no foam in the carboy . Room temp is 67 degrees. Did something go wrong or is this how it happens I have videos of the first 2 days if you’d like to see any help be great thanks
I do not have a hydrometer. It didn’t come with kit and the was no instruction to use one so didn’t know I needed one but I guess I’ll get one . I did not smell it didn’t want to shake up the carboy and wasn’t sure if I should pull the rubber cork . Instruction said to use the blow off assembly which was a hose into a glass jar . When bubbles slowed to switch over to the airlock which I did . First pick is the way I stored it in a dark cool place . Hope this helps and again thanks for the helpSounds like something is happening. Does it smell good?
Do you have a hydrometer? If so, did you take a gravity reading before fermenting? If you did, then you could take another reading now to check how far along it is.
My beer (5gallons) usually takes about 2 weeks to be done fermenting, but it only bubbles for a about 2-4 days. It is normal for it to slow down and then not bubble at all while it finishes up.
You'll know your skills are good enough when you stop buying beer out of necessity, both because your homebrew is tasty enough to prefer it and because you can produce a respectable batch of whatever styles you are into. I just buy beers that I might be interested in cloning, as research.I'm a new home brewer and new to this forum and have a question that probably isn't answerable, but just an observation. I brewed my first batch of beer using an extract kit, just bottled another and plan to start my first batch of mead tonight.
When drinking your first batch of beer, how do you know if it tastes 'right' or are my expectations too high? In other words, what I drank tasted like beer, smelled like beer, carbonated like beer, but lacked much flavor. It was a kit I bought from Northern Brewer and I followed the direction very closely. I found myself comparing it to great canned beer I drink from established breweries and maybe that's a mistake and my expectations are too high. I had friends try it and they said, "good for your first time" not "dude, when are you brewing that again?!".
How do you know when you have it down? Is it just doing it enough and tasting one and you say to yourself, "I need to brew that again now!" How did you all know when you somewhat mastered the art of home brew?
Yes, to taking the first reading before pitching (adding) the yeast.Do you have a hydrometer? If so, did you take a gravity reading before fermenting? If you did, then you could take another reading now to check how far along it is.
Good morning everyone . Quick question here . I bottle my first run last night . Per the instructions it says leave in a warm dark place for 2 weeks to finish carbonating the beer . . What’s a good room temp for this process . Thanks again everyone great group hereThis is a great place to start if you have ANY questions at all about brewing your own beer.
From Mr. Beer and extract kits to all-grain brewing, we welcome all new brewers who have questions or need advice on their equipment, techniques, fermentation, wort making, yeast, and more.
If you have a question, that means that others probably have had the same question too so no question is too silly. I promise. Ask us!
And to more experienced brewers, it goes without saying that we will be welcoming of those questions and be as helpful as possible in our answers. If someone feels that they can't be positive and helpful, they should refrain from posting in the Beginner's Forum. Ask me if you are unsure if something is appropriate- remember what your mother told you, "If you can't say something nice, then don't say anything at all!"
Feel free to message one of the admins or moderators if you have any problems with posting on the forum, or if you have any problems with navigating around the forum at all.
Cheers!
Good morning everyone . Quick question here . I bottle my first run last night . Per the instructions it says leave in a warm dark place for 2 weeks to finish carbonating the beer . . What’s a good room temp for this process . Thanks again everyone great group here
Around 70F as VikeMan said, but in the summer I've conditioned at 78F and couldn't tell the difference, so I don't worry about it being a little warmer. Bottle conditioning temperature doesn't seem to be near as important as fermentation temp.Good morning everyone . Quick question here . I bottle my first run last night . Per the instructions it says leave in a warm dark place for 2 weeks to finish carbonating the beer . . What’s a good room temp for this process . Thanks again everyone great group here
However, in all my other brews I've noticed that the batch starts producing CO2 after approximately 24 hours (due to the bubbles coming through the airlock), but it has been pretty much 72 hours exactly and there are no signs of fermentation (i.e. bubbles in the airlock).
Sometimes there are no bubbles in an airlock because the fermenter has a leak somewhere. If you don't want to open the fermenter, try shining a flashlight through the bucket and see if you can detect a krausen formed on top of the wort.
Ok, have taken a photo of my brew - see attached.Sometimes there are no bubbles in an airlock because the fermenter has a leak somewhere. If you don't want to open the fermenter, try shining a flashlight through the bucket and see if you can detect a krausen formed on top of the wort.
Yeah, I read that but it's a relatively new FV and I've checked that the lid is sealed (which it is) so I don't believe there is a leak, but you never know! I'll try and take a picture of the top of the beer and add it here if that will help.
Ok, have taken a photo of my brew - see attached.
Hmm, ok that’s not a good sign then. It’s barely been three days since I started and the temperature has been just under 21 degrees Celsius since so that seems short to me...That crud is from a krausen that has come and gone. Not only has fermentation begun, it might even be finished.
This is probably campden for removing chlorine/chloramine. It should be added to the water before it is mixed with the malt extractAdded Harris Pure Brew Beer Kit water treatment (1 crushed tablet and 1 teaspoon of treatment powder) to the brew whilst gently stirring
As Vikeman said, it could be a leak. It doesn't take much of a leak - you really can't tell by looking. You can set a flashlight on the bucket lid, aiming down - it will show the liquid surface and kraeusen. But depending on the beer color, the kraeusen might be the only level you can see. If you know the original beer level, you can check if it is higher now - the difference would be kraeusen.it has been pretty much 72 hours exactly and there are no signs of fermentation (i.e. bubbles in the airlock).
If you used the amount of fermentables the kit called for, and the right total volume, gravity will be what the kit called for. But if you haven't double checked the accuracy of the level marks on the bucket, they might be off. You can check after the brew is complete.As a noob, I haven't taken a starting gravity reading (I recently bought a hydrometer but forgot to use it!) so I'm not sure what the OG was.
If you bottle before fermentation is finished, it will finish in the bottle. This can cause gushers or bottle bombs - you don't want that! I check gravity after 19 days, and again at 21 days- and bottle if it is stable. It almost always is. (Three days beween readings is better if using a standard hydrometer. I use a bottling hydrometer and can detect small changes.) I wouldn't bottle after less than three weeks if I hadn't checked for stable gravity.The instructions for the Coopers Irish Stout are pretty basic and says to give it around 6 days when fermenting at around 21°C
Hmm, ok that’s not a good sign then. It’s barely been three days since I started and the temperature has been just under 21 degrees Celsius since so that seems short to me...
Should I try and reactivate it or add a new yeast to it (as per my original post)?
I don't know about specific kits, but I would suggest something that has a bucket or plastic carboy fermenter rather than a glass carboy for safety reasons. I like the bucket for easy access and cleaning. Some kits include a secondary fermenter. There is very little use these days for a secondary - I haven't used on in many years. A few come without a hydrometer. You will need one, but it can be purchased separately. For bottling, I recommend a bottling (also called finishing) hydrometer - lower range with better precision. For extract, I don't take an OG reading, so the bottling hydrometer is the only one I have. Some kits have a wort chiller. I don't use one. I do a partial boil and chill in an ice bath in the sink. If you will be doing a full boil, you will probably want a wort chiller. And be aware that with almost every aspect of brewing, there are varying opinions. You will have to make some judgement calls (on buying equipment and on your process).I have never brewed before. This seems like a great place to start, before I start. Can I get a recommendation for starter kits? I really want to learn the process thoroughly.
Awesome thanks! This will help me get off the ground.I don't know about specific kits, but I would suggest something that has a bucket or plastic carboy fermenter rather than a glass carboy for safety reasons. I like the bucket for easy access and cleaning. Some kits include a secondary fermenter. There is very little use these days for a secondary - I haven't used on in many years. A few come without a hydrometer. You will need one, but it can be purchased separately. For bottling, I recommend a bottling (also called finishing) hydrometer - lower range with better precision. For extract, I don't take an OG reading, so the bottling hydrometer is the only one I have. Some kits have a wort chiller. I don't use one. I do a partial boil and chill in an ice bath in the sink. If you will be doing a full boil, you will probably want a wort chiller. And be aware that with almost every aspect of brewing, there are varying opinions. You will have to make some judgement calls (on buying equipment and on your process).
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