So, what next?

[maestrotee]

Hi everybody! New to this thread and two days in to my first batch of india pale ale. My wife and I brewed on Thursday and got it going into our 6.5 glass carboy at 79 degrees, inserted the airlock and, within about 8 hours it started foaming up like it should. Only problem is that it came right through the airlock. The airlock is still attached, however, and is still bubbling, just have alot of foam (now dry) cascading down the outside of the carboy. Is the beer still okay? I would think it would be since there is no reverse airflow, it is glass, and the temperature is staying at a steady 79 degrees. I would like to use a blow off tube next time but I'm not real sure how to stick it on the end of the carboy and what size to use. Would I still use the rubber stopper somehow? Do I just go down to the local hardware store and buy a piece of hose the size I need? Also, (please be kind, i'm very aware that this is a newbie question) we would like to transfer into the secondary 5 gal carboy after primary is done. Do I add any sugar to the secondary? If not, what exactly is the point of the secondary exactly if just to 'stir things up'? What should the specific gravity be before transfer and what should it be after the secondary before bottling? We bought Palmer's book How To Brew and I am reading through it so I may end up answering my own questions here, but asking other experienced people never hurts. Thanks for reading!

[codewritinfool]

Hi everybody! New to this thread and two days in to my first batch of india pale ale.

Welcome

My wife and I brewed on Thursday and got it going into our 6.5 glass carboy at 79 degrees, inserted the airlock and, within about 8 hours it started foaming up like it should. Only problem is that it came right through the airlock. The airlock is still attached, however, and is still bubbling, just have alot of foam (now dry) cascading down the outside of the carboy. Is the beer still okay? I would think it would be since there is no reverse airflow, it is glass,

Yes

and the temperature is staying at a steady 79 degrees.

What yeast did you use?

we would like to transfer into the secondary 5 gal carboy after primary is done. Do I add any sugar to the secondary? If not, what exactly is the point of the secondary exactly if just to 'stir things up'?

If you decide to secondary (you don't have to), the answer is NO, do not add any sugar to the secondary.

What should the specific gravity be before transfer and what should it be after the secondary before bottling? We bought Palmer's book How To Brew and I am reading through it so I may end up answering my own questions here, but asking other experienced people never hurts. Thanks for reading!

What does your recipe say it should be?

[maestrotee]

Alright, I might as well get honest and show my inexperience here. The instructions are somewhat unbelievable and I followed them like an idiot. First of all, the instructions on the can said to boil 1 gallon of water, remove from heat, add the extracts, mix well, pour directly into fermenter on top of another gallon of water, then top off with another 2 1/2 to 3 gallons. I know what you're thinking? No boiling? That's what it said. Also said to sprinkle the yeast on top. Again, I know what you're thinking, "you didn't prepare a starter?" I wish I took notes of the kind of yeast, but, again, I might be a little dense. All in all, the beer looks and smells heavenly! Hopefully the beer gods will give me some novice credit. Again, not sure what the SG was supposed to be. Our fermenter is sitting upstairs and the temp stays at around 78-79. In the room it is sitting, there is no heating duct (and no windows, btw) so I closed the door in effort to drop the temp to around 75-76. So far, so good, though.

For my next batch, I have Muntons Connoisseurs Range Bock beer making kit with Briess CBW Sparking Amber Pure Malt Extract. Again the instructions say to just add boiling water and mix, also sprinkle the yeast. Is this standard for the kits, no boiling? I'd really like to not have to pour all this beer down the drain ...

[gbob]

Ah, those cursed instructions on the cans. Yes, you will get beer from it....of a sort.

That being said, the key to homebrewing are the wise words of Charlie Papazian. "Relax, and have a homebrew." Enjoy the moment, and odds are you will enjoy the hell out of your first batch. Years from now, you'll look back and chuckle over how terrible the beer must have been, but your taste buds will remember it fondly. I still think of my first beer as the best damn thing I ever tasted...although if someone handed it to me now I would spit it out and run fleeing from it. Memory is a funny thing.

Well, you're in the BN Army now, son, so it's time to snap to and get moving.

Your first homework assignment is to read "How to Brew". If you don't have the book, start off by reading an early edition online at http://www.howtobrew.com/intro.html

You won't regret spending the time reading it. After that, be sure to buy a copy.

Your next mission is to start on batch #2 as soon as you can. Talk to the person behind the counter of your local homebrew shop and tell them honestly where you're at. Don't feel bad about "stupid" questions. They want to help, and there's no shame in starting somewhere. They'll recommend a real kit, and walk you through your next batch. Be sure to ask for advice here! Folks around here might be a bunch of bastards, but god damn if your BN brothers and sisters won't be there to help.

Now, as to specifics.......

Blow off can happen for a number of reasons. The beer fermenting at too high a temp, the yeast, the amount of head space in the ferementer, etc. It happens to everyone, and although messy it's not a problem. Where in your house are you keeping the fermenter?

What I do, when I suspect there's going to be blowoff, is to run a length of plastic tubing from the hole in the top of the fermenter down to a gallon bottle of water. Submerge the end of the tube into the water and you'll be fine.

As for boiling....

Well, the first stage is to ignore those instructions. How to Brew will walk you through the best steps, but here's a simple way to get it going. First, make sure you have some good water. Get the water up to about 175 and pour in the can of extract and about a pound or two of dried extract. Bring it up to a rolling boil, add your hops (all kits need hop additions. It's just the way it is) and cook for about an hour or so. Cool it down as quick as possible (they're expensive, but a wort chiller is the best investment you could possibly make other than an auto-siphon) top off the water to 5 gallons and pitch your yeast. Simple, yeah? Well, obviously there's a great deal more. You're going to want to use some grains in there as soon as possible. It's pretty easy. Grind 'em, put them in a bag and hang the bag in your wort just like you were making tea. You're going to want to play around with your recipes. You're going to want to play around temperature control, and you're going to want to play around a dozen other things as you work on perfecting your process. It's a long journey, but the neat thing is that it's fun to travel it.

Never get discouraged and, of course, "relax and have a homebrew"

For your next batch, tell us exactly what ingredients you have, and what your process is going to be. We'll be happy to guide you through.

I've only been brewing since May and I've recently switched over to all grain. Now, I brewed a very large number of batches, but I went from "follow the instructions on the can" to being able to make beers that people really love. I have people who buy beer off me, people who look forward to my beers, and rave reviews. You get there with practice and with having an open mind ot learning. Every brewer you meet can teach you something. Good luck, man!

[bub]

First, it's too late but that seems too warm, next time get it down to the 70-75* range for your ferment. You will see why when you drink it, it won't be bad but it will be "fruity".
Then take all the advice above, try to boil at least 1/2 your volume and also look at "late extract addition"...

Late extract addition = add 1/3-1/2 extract once water is boiling (unless there are grains involved) and add all hops at that time.... Boil for the whole time -10minutes. 10 min before end of boil add rest of extract, bring back to boil and let go for 10 min. Chill etc.

If you don't have a local homebrew shop, or they seem like total douchebags then post up here and we will hook you up a mail order kit and talk you through it on chat.

DON'T FORGET, NO PANTS WHILE BREWING! (Wives and girlfriends included), it will increase your enjoyment and freedom, and if you slip add that certain "nutty" flavor that all great beers have.
BUB

[maestrotee]

Thanks for the replies so far. Knowledge is a great thing. I do have How To Brew and I have been reading through it. Lots of great info and I am learning tons. My fermenter is upstairs in a bedroom right now with no windows and no heating vent, although it stays pretty warm up there. The beer has stopped foaming now and is a nice 72 degrees. It started off 79 when I pitched the yeast. My initial plan was to brew in the basement but the temp where I was planning to set it is 59 degrees. It is a cold winter here in Indiana. In my initial post, I was wondering about the secondary fermentation step for this particular beer and have most likely decided against it. I think I will just leave the current batch alone for about 3 weeks and bottle. I'll take gravity readings and make sure they stay the same for 3 concurrent days, but that should be about right, shouldn't it? For my next batch, however, (see above, the bock) should I cool it down more before pitching the yeast? And, is the basement too cold, or, with patience (extra fermentation time), would the basement give me a smoother beer? I really want the bock to turn out great! Even if it takes longer, might even add in the secondary step as well. And, what hops should I add and how much? Even though the instructions don't tell me to, an hour is good for a boil? Also with the partial extract addition as suggested above? I know, so many questions. Thank you all so far.

[siwelwerd]

Your basement isn't too cold. It's on the cooler end, but that's okay. I'd put your fermenter in the basement at the beginning, and then after a week bring it upstairs. If you ferment the entire time at that temp you might end up underattenuated. But ester production occurs mainly at the beginning, when the yeast are reproducing. Starting your ferment colder will keep your second beer from being as fruity as your first one. And yes, cool your wort more before pitching. Under 75 at least, ideally under 70 (for ales).

Also, I had the impression that you must lager a bock. So you might want to stick with ales for your first brews until you get good temperature control.

[Neuron_Theory]

I think I will just leave the current batch alone for about 3 weeks and bottle. I'll take gravity readings and make sure they stay the same for 3 concurrent days, but that should be about right, shouldn't it?

If the gravity stops dropping, you are safe to bottle. Since it was so warm to start off and you used dry yeast, it probably won't even take three weeks.

For my next batch, however, (see above, the bock) should I cool it down more before pitching the yeast? And, is the basement too cold, or, with patience (extra fermentation time), would the basement give me a smoother beer?

Fermentation temps really depend on your yeast. What yeast are you using?

As far as hops to add, it kind of depends on your original gravity. Early hop additions help bitter (higher alpha acids) your beer to balance the sweet malt, and later hop additions (lower alphas) are more for flavor/aroma. I agree with siwelwerd that ales might be easier for you to do right now, but since you have the Bock kit, ferment that sucker cool for a week or two, warm it up to mid-60's for a day (a diacetyl rest, where the yeast picks up some of its byproducts), rack it to a secondary and lager it near freezing for 2-3 months.

Welcome to homebrewing! Like others have already said, relax and don't worry. I've been brewing for nearly a year and I still have no idea what I'm talking about! But I've made some good beer!

Prost