Firerat Gets the Greenlight to Brew!!!

[firerat]

Well, after many arguments, many dozens of roses, and a lot of research and reporting to the wife, I have finally gotten the greenlight to brew my favorite beverage--BEER!!

In fact, not only am I able to brew, but Mrs. Firerat even bought me a Mr. Beer kit. I know a lot of people scoff at those things but with the small amount of room I have to work with, it seems perfect. Not to mention I have no experience in brewing and have heard this is a good way to get introduced.

I'm starting brewing the same way I started growing mush, SIMPLISTIC. I'm going to get a few brews with the no boil can stuff that comes with the kit just to get my feet wet, and the will progress to partial extract then full grain (hopefully one day). No hurries though.

I'm so excited to get this going. I've been wanting to do this forever!!

Any advise on using these kits is 100% appreciated. I am completely green to this so any advise will help!!

[TastyBeverage]

Right on, Lord Hose!

Maybe Mrs. Rat will love your brew so much she'll buy you a carboy.

[firerat]

Originally Posted by TastyBeverage

Maybe Mrs. Rat will love your brew so much she'll buy you a carboy.

One can only dream!!

[waylitjim]

Definitely read How To Brew by John Palmer

Have fun, brewing is a great hobby

[firerat]

Originally Posted by waylitjim

Definitely read How To Brew by John Palmer

Have fun, brewing is a great hobby

I've been reading that for the last few days actually. What a shit ton of info in there!!

http://www.howtobrew.com/intro.html

Link for any other newbies like me that need a good starting place like me!!

[mushit]

That's great! You will love your own brews.

I used to use the brew kits all the time. I had 2 1/2 cases being bottled every week!! Just the timing of the batches.

One thing I found is use dextrose as your sugar. It gives a fuller body. Also cut down the recomended sugar used about 10%. The alcohol level will be a bit lower and one or two bottles won't blow your head off.

It has been at least 10 yrs since I made my last batch but if you have any questions please ask.

Good luck firerat.

[Shadowlord]

Best of Luck in your new hobby F.R.
I know you'll do great. You have some of the best teachers and info available anywhere with all the various experts we have here at 'Topia!
Drinking to your health in advance!

[firerat]

Thanks for the kind words as always everyone!!

Originally Posted by mushit

One thing I found is use dextrose as your sugar. It gives a fuller body. Also cut down the recomended sugar used about 10%. The alcohol level will be a bit lower and one or two bottles won't blow your head off.

I've read using corn sugar is better than using table sugar. Dextrose is the same thing right?

For the 10% less sugr thing, I've read that in numerous sources, so I'll heed that. I want to make enjoyable, good tasting and good bodied beer. Not super duper lets get hammered off 3 bottles brew.

[Hippie3]

have to checked youtube for videos yet ?

[firerat]

Actually watching one right now

[mushit]

Originally Posted by firerat

I've read using corn sugar is better than using table sugar. Dextrose is the same thing right?

Yep. Same shit.

[firerat]

Ok I have a few questions.

It appears I need to ferment beer at a temperature about 64-68 F. My apartment hovers around 74 F with little fluctation.

So I need to find a way o drop the temp of my fermenter temp about 8 degrees. I read about a few things that look feasable. Namely a swamp cooler: http://www.brew-dudes.com/swamp-cooler-magic/287 .

But getting my wife to let this happen is gonna be fun, so does the 'Topia have any other creative ideas or maybe sme sort of gadget I could use to bring this temp down. (like a pad or a blanket or something)

[kcmoxtractor]

Could you just place it directly on an air vent or in a window?

[firerat]

Originally Posted by kcmoxtractor

Could you just place it directly on an air vent or in a window?

Air vents all 7' up the wall. In a window doesn't seem feasable either. Only 2 windows in the apartment w/ small window sills.

Is 74F really too high a temp to ferment? I'm reading a lot of conflicting info it's making my head spin.

[Hippie3]

nah, i've fermented at room temp- it's not a precision thing.
a few degrees either way won't hurt.

[firerat]

Yeah thas what I'm seeing. For the most part it looks like for my purposes I'll be fine. In the future if I want to refine my brew, then temp may come into play, but for now as a begnner, no worries.

I asked this oer at the homebrew forum and got a universal answer of RDWHAHB. (relax, don't worry, have a home brew)

[mushit]

Yep. Room temps are fine as Hip said. You only have to worry when it approaches 80 deg. 75 is fine.

[firerat]

Sweet! I'll be getting my kit sometime this week which mean nextweekend I will be a brewin!

Thanks for the info yall.

[red_lenses]

Higher temps will make the yeast grow faster,and may create different smells and flavors or "esters". That temp should not be much of an issue,maybe just a slight "fruity ester"
Also check the syrup that came with the kit to see if it was "pre-hopped",if it was you need to watch the amount of hopps added.
You may be able to regulate the temps by putting your fermenter in a water bath.

G'luck and welcome to the addiction!
Red

[essentrik1]

One word of advice: stay away from the sugar entirely unless the style specifically calls for it. It will just thin out your beer.

[waylitjim]

The temperature at which you ferment beer is one of the most important factors in the brewing process. Even a change of 5 degrees will give you a different beer. You want to ferment ales in the mid 60's. Once you get into the mid 70's you're flavor will change. Remember that temps inside an active fermenter are 5-10 degrees warmer than the ambient room temp. In the summer, a basement is a great place to ferment.

Originally Posted by BYO

Controlling the temperature of actively fermenting wort can have a major impact on the flavor of the finished beer. Fermenting above the normal temperature range may produce excessive fruity-flavored esters or harsh-flavored fusel alcohols. I once brewed a batch of ale during the summer and allowed the fermentation temperature to hit 80 °F. The finished beer tasted like a batch of Juicy Fruit gum!

Normal ale fermentation temperatures range from 68 to 72 °F (20 to 22 °C) and lager fermentation temperatures from 45 to 55 °F (7 to 13 °C). Also keep in mind that the heat generated by an active fermentation can warm a typical 5-gallon (19-L) batch of beer by 10 to 15 degrees Fahrenheit (5.5 to 8.3 degrees Celsius). Even though a basement in a northern climate may be cool enough to keep ale fermentation from overheating, it is often not cool enough to properly conduct lager fermentation. On the other hand, fermenting below the normal temperature range for a given yeast strain may result in a sluggish or incomplete fermentation.