BeerBorg

Capitals82 wrote:Hahahaha, you guys are amazing! I had no idea what a mash tun was until I looked it up. I'm such a NOOB! haha, maybe I'll get there one day

I have a feeling you'll get there before you know it. And building one is really pretty easy. Took me about 30 minutes or so. Learn in steps, and read up on processes and always come here to have questions answered. We have a wealth of information we're eager to share at all levels.

Thanks again guys! Been reading some more posts here and catching up on terminology and whatnot... will continue to get up to speed as I wait for my bottles to condition. * praying that I don't have any bottle bombs! They have been conditioning for about a week, probably give them another week or week and a half before I put them in the fridge.

believe i'd just put 1 in the fridge let the others age more.

jimjohson wrote:believe i'd just put 1 in the fridge let the others age more.

Yes, you want to give them two weeks at room temperature to carbonate and at least two more weeks at room temperature to condition properly. You can put one in the fridge and then you'll have a basis for comparison. It's amazing what a difference there is between "green" beer and beer that's properly conditioned.

FedoraDave wrote:

jimjohson wrote:believe i'd just put 1 in the fridge let the others age more.

Yes, you want to give them two weeks at room temperature to carbonate and at least two more weeks at room temperature to condition properly. You can put one in the fridge and then you'll have a basis for comparison. It's amazing what a difference there is between "green" beer and beer that's properly conditioned.

Awesome. I actually just put one in the fridge now, will keep the others conditioning for a few more weeks. There was quite a lot of yeast at the bottom of the bottle, does this all clear up the longer you condition them? Or will there always be a little bit of yeast/sediment with homebrew kitst?

There will always be bottle trub when you carb in the bottle. The longer they sit, the more that falls out of solution. After they are done carbing and conditioning at room temp, that layer will get more compact/solid the longer you have them in the fridge. I had some bottles that I could pour like a commercial brew that had been in the fridge for about 4 weeks. If you can stand the wait, try leaving one in the fridge for about a month and compare it to one that was in for only a week.

Just a quick update on my first batch. I made my first pour with the 1 liter beer I put in the fridge last wednesday and I gotta say i'm impressed! I think it turned out great, it was super smooth and tasted great wtih just the right amount of hops. SWMBO said it was "ok" but myself and the rest of my friends/family loved it!

I'll condition the rest of the bottles a little bit longer before I put them in the fridge, but no real point in waiting too much longer if it tastes this great already right?

Congrats on a successful first brew!!! If you like how it tastes, then no harm in putting a couple more in the fridge. You may consider putting one in each week to see how the flavor changes over time. However, we'll all understand if you toss them all in and drink them immediately. That first batch is always exciting!

There is one thing you did wrong though. You did a first pour and didn't post a picture of it!

gwcr wrote:Congrats on a successful first brew!!! If you like how it tastes, then no harm in putting a couple more in the fridge. You may consider putting one in each week to see how the flavor changes over time. However, we'll all understand if you toss them all in and drink them immediately. That first batch is always exciting!

There is one thing you did wrong though. You did a first pour and didn't post a picture of it!

Oh, don't worry I took a picture of the frosty first pour and will post as soon as I can. I took it with my phone and my phone is dead so once I charge it up i'll post it

Congrats on your success! It took me three batches just to reach "okay".

Excellent!

I second the advice to chill the bottles maybe a week at a time, so you can gauge the difference extended warm conditioning makes.

Now consider this: you're only going to be improving on this. In a few months, you'll be making beer that really amazes you, and after a year or so, you'll be really wowing yourself and your friends.

Capitals82 wrote: but myself and the rest of my friends/family loved it!

Most excellent, I know that put a smile on your face and your chest inflate a little. You made BEER!!!!!!! and others loved it.

Capitals82 wrote: SWMBO said it was "ok"

Don't worry about this one. I use mine as my IPA litmus test. The worse of a face she makes, the more I know I'm going to love it.

Inkleg wrote:

Capitals82 wrote: but myself and the rest of my friends/family loved it!

Most excellent, I know that put a smile on your face and your chest inflate a little. You made BEER!!!!!!! and others loved it.

Capitals82 wrote: SWMBO said it was "ok"

Don't worry about this one. I use mine as my IPA litmus test. The worse of a face she makes, the more I know I'm going to love it.

Dude, my wife touches no alcohol at all! And my son is only 20, and won't drink beer as a matter of principle. My brother is a good judge of beer, but he only shows up every month or two, unless it's barbecue season.

So I'm left to evaluate my beer all by myself.

*sigh*

It's a big responsibility, but I shoulder the burden....

Haha, SWMBO only drinks bud light so her vote doesn't count . I had her try Allagash White and Heady Topper and she goes "ewww". Beer isn't her thing, it's all good.

Anyway, here is the first pour. I was at my parents house and thought some frosty mugs would be cool, so didn't really get to see the full color and everything, but that's ok... there's plenty more to drink

<pushes like button> for the above post.