As soon as i start I'll be sure to post so q-view. it just sucks having to be a slave to the weather but i cant afford to set up a controlled environment for my fermentation right now. So i just have to wait
Brewed yesterday. I don't think you'll be brewing quite like this when beginning. Here's some pics....This is really exciting to read all this about brewing. I had a friend many years ago that did some and, well, they tasted HORRIBLE! I would love to learn more about it, not sure if I am willing to try it myself, but maybe someday.
Can you guys maybe start showing some home brewing Q-view? I for one would love to see it first hand! Thanks!
A five-gallon batch only requires a boil of about 2 1/4 gallons. Our local tap water is good, but too highly chlorinated. I first boil the tap water, then let it sit so the chlorine evaporates out. When it cools to below 170 I add my bag of steeping grains. Half an hour later I take the bag out, and bring it to a boil again. Then I add the LME and first hops. After the boil's finished I pour a 2.5 gallon container of refrigerated spring water into the fermenter, and strain the wort into that. Usually brings it to just around 90 degrees. Let cool a bit longer, then pitch the yeast.Originally Posted by Pit 4 Brains
One more vote for the turkey fryer! Do not do this on the kitchen stove. Malt extract is like roofing tar when cold and it doesn't loke to come off of things. You can get a large, porcelain-coated stockpot really cheap at outlet malls or army surplus type stores. You will be boiling around six gallons so you need something that can handle the volume plus expansion and some boiling. A lons, sturdy wood spoon is gonna be handy also. Good luck with your first brew.
Remember. SANITATION IS EVERYTHING. Get some iodophor and clean everything very well. Keep your work areas and your hands clean at all times.
I stand corrected about boiling the six gallons.. Haven't brewed in a whhile. I do have a five gallon stock pot that easily holds my 3 gallons of boil. I had one boil over because of lack of attention and it made a decent mess on my patio. I would have hated to have that on my stove. If ya use the kitchen, just be carefull.A five-gallon batch only requires a boil of about 2 1/4 gallons. Our local tap water is good, but too highly chlorinated. I first boil the tap water, then let it sit so the chlorine evaporates out. When it cools to below 170 I add my bag of steeping grains. Half an hour later I take the bag out, and bring it to a boil again. Then I add the LME and first hops. After the boil's finished I pour a 2.5 gallon container of refrigerated spring water into the fermenter, and strain the wort into that. Usually brings it to just around 90 degrees. Let cool a bit longer, then pitch the yeast.
Point being you can easily get by with a 15 quart stock pot, and not fill it to the top. Makes it all easier to handle. But you are correct that sanitation is crucial; once the boil has begun, everything from that point onward must be as sterile as possible.