Brand new, where to start
#1
Posted 22 May 2010 - 04:45 PM
#2
Posted 22 May 2010 - 04:57 PM
#3
Posted 22 May 2010 - 05:04 PM
#4
Posted 22 May 2010 - 05:16 PM
#5
Posted 22 May 2010 - 05:26 PM
#6
Posted 22 May 2010 - 05:57 PM
#7
Posted 22 May 2010 - 06:02 PM
If you can, get a 10 gallon kettle. I have one and it's a good size for making 5 gallon batches. I start with 7 gallons and I still have a little bit of headspace which helps avoid boil-overs.Thank you all! I am actually not going to start brewing right away because I am currently in Mosul, Iraq. I am supposed to return to the States in November (that being said, it's the Army, times change a lot lol). I have a cube ice chest, and a very large ice chest both, because I enjoy camping. So ice chests are no big deal. The only reason that I was thinking about going with the kit with the two better bottles is because my girl doesn't like dark beer and I do lol. So I figured that if I could make two batches at the same time, or close to, then we would both be happy. I have read the first three or four chapters of John Palmer's book. I started getting lost and haven't gotten back into reading it yet. I think it would be easier if I had a paper copy too which was part of the reason I was leaning more toward the Rebel Brewer kit. Money isn't particularly a large issue. I figure if I spend $250 to get started it won't hurt me financially. I was also planning on getting a 7 gallon kettle from what I read on brewboard. That is also how I found out about Brews Bros, although it did show up on Google IIRC. I am also really excited because I was talking to my girl about brewing and her parents want to start brewing with me. I figured I would probably buy them the cheapest starter kit since I will have most of the other items.My favorite beer is probably Tecate. I also like Guinness, Amber Bock, and Negra Modelo (I am originally from Az). I was thinking about getting this oatmeal stout (extract) kit for my first kit, I had an oatmeal stout at Duclaw (sp?) in Maryland once and it was really tasty!My girl really likes Blue Moon and Pacifico.
#8
Posted 22 May 2010 - 06:09 PM
#9
Posted 22 May 2010 - 06:17 PM
#10
Posted 22 May 2010 - 06:22 PM
Edited by SnailPowered, 22 May 2010 - 06:23 PM.
#11
Posted 22 May 2010 - 07:15 PM
Hefs are pretty easy and fast.Would a hefeweizen be a better start? I have had a few of those and I can't think of one that I didn't like! I do realize that I like lagers though lol. I have no idea how to keep down around 70 degrees (if I'm not mistaken) during the fermenting stage though. I also thought about using a propane burner deal for the boiling part...not sure what the best way is but that is why I found a forum!
#12
Posted 22 May 2010 - 07:16 PM
#13
Posted 22 May 2010 - 07:16 PM
#14
Posted 22 May 2010 - 07:18 PM
Hefe is fine to start out, although you'll probably want liquid yeast for that. (I've never found a dry hefe yeast that I've liked.) Hefe can also deal with higher temps, as long as you're tolerant of more bubblegum flavors. Are you thinking of brewing while you're still in Iraq? Is that legal there? Keeping fermentation temps down is what the cooler is for. You put the fermentor in the cooler in a water bath and use frozen 20oz soda bottles to keep it cool while it ferments. It's relatively easy.Would a hefeweizen be a better start? I have had a few of those and I can't think of one that I didn't like! I do realize that I like lagers though lol. I have no idea how to keep down around 70 degrees (if I'm not mistaken) during the fermenting stage though. I also thought about using a propane burner deal for the boiling part...not sure what the best way is but that is why I found a forum!
#15
Posted 22 May 2010 - 07:21 PM
I think we should know if he's making an american hef or a real german hef. If the latter I agree that liquid yeast is the way to go. The former I think that nottingham could get the job done.Hefe is fine to start out, although you'll probably want liquid yeast for that. (I've never found a dry hefe yeast that I've liked.) Hefe can also deal with higher temps, as long as you're tolerant of more bubblegum flavors. Are you thinking of brewing while you're still in Iraq? Is that legal there? Keeping fermentation temps down is what the cooler is for. You put the fermentor in the cooler in a water bath and use frozen 20oz soda bottles to keep it cool while it ferments. It's relatively easy.
#16
Posted 22 May 2010 - 07:28 PM
Agreed.I think we should know if he's making an american hef or a real german hef. If the latter I agree that liquid yeast is the way to go. The former I think that nottingham could get the job done.
#17
Posted 22 May 2010 - 07:35 PM
#18
Posted 22 May 2010 - 07:42 PM
Edited by SnailPowered, 22 May 2010 - 07:47 PM.
#19
Posted 22 May 2010 - 07:53 PM
I'm not crazy about that book. I think it is a bit dated, honestly. It won't hurt anything, but if there is a conflict, I would believe John Palmer.A couple of other books I would recommend would be Palmer's and Zainasheff's Brewing Classic Styles, Ray Daniels's Designing Great Beers (when you're ready to start making your own recipes), and Noonan's The New Brewing Lager Beer (when you're ready to move to lagers). They are sort of the Trinity of homebrew book, IMO. Might include Charlie Papazian's Complete Joy of Homebrewing for nostalgia and so you can fit in at brew club meeting, but take the word of the other three books over Charlie.... I was also thinking about getting The Brewmaster's Bible as another book. Any recommendations? I really look forward to starting, all of your helpful advice is GREATLY appreciated and is certainly fueling my desire to get into this hobby! Thank you all!
#20
Posted 22 May 2010 - 08:01 PM
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