Yet another Colorado Brewer

[Henning1966]

Well we do not have a FAQ because we are not that uptight and shitty around here. You have questions let them rip. You will get some smart ass replies but you will also get some straight answers out of most of us.

And Flufah to anybody who has a problem with this.

[brewbeast]

Cool, a non-uptight/non-shitty board! (I realize, of course, there are always exceptions!)

Ok, since I don't want to scatter noob posts everywhere, I'll do it here:

What is DMS? I gather it is some chemical released during the boil, but why is it bad? And since I left the lid on the pot (open a bit) during the boil, will I need to start over?

What exactly is the hot break? I know it is a stage of the boil, and I think it is when something separates, but specifics elude me!

I put the airlock on the lid of my primary fermenter after I pitched the yeast, but I forgot to put water in the airlock until about 20 hours later. What are the chances of contamination?

That's all I can think of right now, but there will be more!
Thanks!
Randy

[Lars]

What is DMS? I gather it is some chemical released during the boil, but why is it bad? And since I left the lid on the pot (open a bit) during the boil, will I need to start over?

Yes, DMS is a chemical compound released during the boil. If you condense it and let it return to your wort it will cause a cooked corn off taste. It is appropriate in some styles (cream ale) but is generally not good. You don't need to start over, just drink what you've made, enjoy it and brew again. Trust me, if a bit of cooked corn was the only off flavor in my first beer, I'd be proud!

What exactly is the hot break? I know it is a stage of the boil, and I think it is when something separates, but specifics elude me!

Hot Break is when some of the proteins clump together during to boil to form trub. If you are doing extract brewing you won't need to worry about it too much as the extract manufacturer has already taken care of most of the trub.

I put the airlock on the lid of my primary fermenter after I pitched the yeast, but I forgot to put water in the airlock until about 20 hours later. What are the chances of contamination?

When brew hasn't started fermenting it is probably at its most vulnerable point (kind of like Bub when someone mentions Brewcaster D). Contamination is possible, but if your beer kicked off quickly the positive pressure inside your fermenter from fermentation will keep most bugs out. On the other hand... there has been some discussion here and on other boards that if you give the bugs too complex of a path to enter your fermenter then it will remain sanitary. Your airlock may just be that complex path.
I say let it rip! when it is done drink it, if it tastes bad try to get someone near you to try it and trouble shoot with you. Or do your best to describe it here and we'll do our best to help.

Cheers!
Lars

[Bugeater]

Welcome, Brewbeast! I too used to work for Adams County,though my office was down in Commerce City.

From your questions it sounds like you do need as close as we have to an FAC. Check out John Palmer's site www.howtobrew.com. This is the free online version of his book.John is frequently on the show at least briefly and d id do an entire show once. If you can, get ahold of the latest hardcover edition of How To Brew. If you can only have one brewing book, this is the one to have.


Wayne
Bugeater Brewing Company

[BadRock]

What is DMS? I gather it is some chemical released during the boil, but why is it bad? And since I left the lid on the pot (open a bit) during the boil, will I need to start over?

If you have ever enjoyed a can of really cheep macro swill (we all have, it's okay!) then you probably know and some what like this taste. I find it fairly predominate in really cheep light beers like Busch Light or Milwaukee's Best Light.

My first extract Hefe I boiled with a lid on, no worse for the wear. I didn't taste any DMS.

What exactly is the hot break? I know it is a stage of the boil, and I think it is when something separates, but specifics elude me!

Lars pretty much summed that up.

I put the airlock on the lid of my primary fermenter after I pitched the yeast, but I forgot to put water in the airlock until about 20 hours later. What are the chances of contamination?

If the inner piece of your airlock was on/in the airlock covering the inner tube, your fine. I have done this before.

[brewbeast]

Thanks, guys!

[BadRock]

Randy,
Have you checked out any of the [url=http://www.thebrewingnetwork.com/archive.php[/url]archives[/url] at the BN?

If you have an mp3 you can download them and listen while your dealing with nut jobs and pedophiles!