First Fermentation - Question / Potential problem

[WilliamstonBrew]

Hey Kace,

I live in Williamston which is a small(ish) town about 30 minutes east of Lansing, right on 96. I'd love to check it out! I love to learn all I can. Where abouts are you??

I'm eager to learn more advanced methods, but I once heard a saying... something about eggs and chickens... =) I'll see how my first extract brew turns out before I put a notch in my belt.

Per Bdawg's recommendation, I am going to brew up a second batch of something (dunno yet... any good novice recipies recommended?) in one of the other two carboys next weekend!

Ironman - how did you find out the thermometer was faulty? I'm using an electronic meat thermometer.

[kace069]

Here is my zip 48453. Looks like it would be quite a trek. I'm sure you can find some other brewers out that way.


You may want to check this out, since I think your a lot closer then I am. I wold like to make it to this event but prolly not likely.

http://www.michiganbeerguide.com/events ... F21%2F2009

[BDawg]

Do a nice simple American Pale ale:

6 lbs Pale Dry Malt Extract, or 7 lbs Liquid Malt Extract
3/4 lb Crystal 40
1/2 lb Victory malt

1 oz Centennial @ 60 mins
1 oz Simcoe @ 15 mins
1 oz Cascade @ flame out

1 tsp irish moss @ 15
Wyeast 1056 or White Labs WLP001 or SafAle US-05

Steep the Crystal and Victory in 3/4 gallon of 150 degree water for 45 mins.
strain, top up to your boil volume and proceed with your boil as normal.

(If you are doing partial boils, I'd suggest you go with all liquid malt extract, with which you use teh "extract late" method, of adding only about 1/2 of the extract up front and hopping as normal, then adding the rest of the extract in the last 10 or 15 minutes to pasteurize it.)

HTH-

[ColdBraue]

All of the beers mentioned here are doomed and they won't even be drinkable. Send to me for disposal.....
Just playin, sounds like things will be fine.
Cheers!