gulaz 1 #1 December 13, 2003 Just started my first batch of homebrew beer ever... put it in the fermentor a few hours ago. I keep checking like every 5 minutes to see if its started foaming yet Quote Share this post Link to post Share on other sites
Jimbo 0 #2 December 13, 2003 Haha.. Give it a few hours. If it's a glass carboy you watch for hours while the yeasties swiril, climb, and dive. It's like your very own alcoholic lava lamp, sort of. What did you make? - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
gulaz 1 #3 December 13, 2003 Its in a bucket right now, going into a carboy in a few days, but I do have a clear lid on it right now! lol. I decided to start with as little variables as possible, so bought a kit from The Brew House, its basically a premade wort. Bought the Pale Ale version. See how it goes, and I will go from there. Just hope it turns out . Just need to find like 50 more bottles now... Quote Share this post Link to post Share on other sites skydiveelis 0 #4 December 13, 2003 remember sanitazion and temperature are the key to a succesfully homebrew, and you can't go wrong with the Pale Ale, I'm currently working on a imitation of a buddinton , good luck and let me know hoe turn out________________________________________ Quote Share this post Link to post Share on other sites gulaz 1 #5 December 13, 2003 Yup... My house has a stable temperature (68F), and I cleaned everything super well... soaked it all in a sodium hypochlorite solution (I work at a swimming pool, we got lots of it ). Once I see how this any-body-can-do-it kit works, I will start getting a bit more adventurous, and trying different things. Quote Share this post Link to post Share on other sites FliegendeWolf 0 #6 December 14, 2003 QuoteI decided to start with as little variables as possible, That's what I did when I started to brew. I started with a hopped kit, then added my own hops, then started using adjunct grains, etc. Right now I'm waiting with bated breath for Thursday, when I'll be able to taste my new Christmas Ale (btw, Jimbo, I added the orange peel. didn't want you to be ashamed of me or anything... )A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites Jimbo 0 #7 December 14, 2003 ha! Right on. How's it taste, well the wort anyway? I've never made a spiced ale, I'm skeered! - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites bodypilot1 0 #8 December 14, 2003 Quote(btw, Jimbo, I added the orange peel. didn't want you to be ashamed of me or anything... ) Try adding a small serano chilli in each bottle of your ale sometime. Cold beer with a spicy finish. Or try adding 3LBS of corn sugar to the yeast sedement of your light ale in the bottom of your 1st stage fermentor and bottle that after it's yeasties are done eating. It's an ass kicker! www.WestCoastWingsuits.com www.PrecisionSkydiving.com Quote Share this post Link to post Share on other sites Jimbo 0 #9 December 14, 2003 QuoteOr try adding 3LBS of corn sugar to the yeast sedement of your light ale in the bottom of your 1st stage fermentor and bottle that after it's yeasties are done eating. It's an ass kicker! Ew. That doesn't even sound good. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites FliegendeWolf 0 #10 December 14, 2003 QuoteHow's it taste, well the wort anyway? I tasted the beer on bottling day and it tasted pretty good. The spices were a little too potent, though, but from what I've read, they mellow out with age.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites Jimbo 0 #11 December 14, 2003 They most certainly will mellow with age. I tried the Anchor Holiday Cheer last year when it first came out and thought it was pretty bad. A few months later and it had mellowed and melded and was just amazing. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
skydiveelis 0 #4 December 13, 2003 remember sanitazion and temperature are the key to a succesfully homebrew, and you can't go wrong with the Pale Ale, I'm currently working on a imitation of a buddinton , good luck and let me know hoe turn out________________________________________ Quote Share this post Link to post Share on other sites
gulaz 1 #5 December 13, 2003 Yup... My house has a stable temperature (68F), and I cleaned everything super well... soaked it all in a sodium hypochlorite solution (I work at a swimming pool, we got lots of it ). Once I see how this any-body-can-do-it kit works, I will start getting a bit more adventurous, and trying different things. Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #6 December 14, 2003 QuoteI decided to start with as little variables as possible, That's what I did when I started to brew. I started with a hopped kit, then added my own hops, then started using adjunct grains, etc. Right now I'm waiting with bated breath for Thursday, when I'll be able to taste my new Christmas Ale (btw, Jimbo, I added the orange peel. didn't want you to be ashamed of me or anything... )A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
Jimbo 0 #7 December 14, 2003 ha! Right on. How's it taste, well the wort anyway? I've never made a spiced ale, I'm skeered! - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
bodypilot1 0 #8 December 14, 2003 Quote(btw, Jimbo, I added the orange peel. didn't want you to be ashamed of me or anything... ) Try adding a small serano chilli in each bottle of your ale sometime. Cold beer with a spicy finish. Or try adding 3LBS of corn sugar to the yeast sedement of your light ale in the bottom of your 1st stage fermentor and bottle that after it's yeasties are done eating. It's an ass kicker! www.WestCoastWingsuits.com www.PrecisionSkydiving.com Quote Share this post Link to post Share on other sites
Jimbo 0 #9 December 14, 2003 QuoteOr try adding 3LBS of corn sugar to the yeast sedement of your light ale in the bottom of your 1st stage fermentor and bottle that after it's yeasties are done eating. It's an ass kicker! Ew. That doesn't even sound good. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #10 December 14, 2003 QuoteHow's it taste, well the wort anyway? I tasted the beer on bottling day and it tasted pretty good. The spices were a little too potent, though, but from what I've read, they mellow out with age.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
Jimbo 0 #11 December 14, 2003 They most certainly will mellow with age. I tried the Anchor Holiday Cheer last year when it first came out and thought it was pretty bad. A few months later and it had mellowed and melded and was just amazing. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
