From the HBD Archive
Subject: Hot fermentation, priming, novice problems
Date: 1989-05-11 13:20:35 GMT

I'm brand new to this list as well as to home brewing, and now that I've
received a couple of digests I can see this list is going to be invaluable
to me.

I'm in the middle of my first batch now - a basic recipe with some
modifications of my own, attempting to produce a beer similar to Schell's
Braun, if anyone is familiar with it.

Martin Lodahl asked about problems with the house being too hot for proper
brewing. While I'm not sure about whether or not it is possible, I have
heard of a fairly cheap and simple solution for keeping your brew at a
reasonable temperature. Place your fermenter in a small tub of water, drape
old towels over the fermenter and down into the water. The evaporation will
keep the brew suprisingly cool. (Apologies if you've already heard of this

Doug Bonner wondered about using regular sugar for priming - from the reading
I've done I understand this is verboten. If I recall correctly it adversely
affects the taste of the beer.

My question: this first batch had/has a potention problem: as I was
transferring the hot wort to the primary fermenter, there were some physical
problems with my funnel and the seven gal. carboy I use. As a result a hop
or two ended up in the fermenter. At the least I imagine it will alter the
flavor - but will it ruin the batch? It's been brewing 3.5 weeks (now in
secondary fermenter) at 55-60 deg., but sp. grav is only 0.01 - it's supposed
to go down to 0.006-0.004. It smells like beer with sh*t in it - pretty
skanky. Looks good, though, and doesn't taste as bad as it smells. It was
encouraging to hear that it can improve markedly in the bottles - it looks
like the only hope for this batch.

Gregg TeHennepe (pronounced "Rookie worries")

Gregg TeHennepe | Academic Computing and User Services
Minicomputer Specialist | Box 5482
BITNET: gateh@conncoll | Connecticut College
Phone: (203) 447-7681 | New London, CT 06320

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