Secondary Fermenter

Things are moving along quickly with the first batch. Fermentation was going strong by the morning after brewing. I think the wort was a tad bit too warm, about 76 or 78 F when I pitched the yeast, and that gave it a major kick start. It eventually dropped to 72 - 74F, still a tad bit warm, but at 90+ outside for days at a time the basement is slowly warming. Sure wish I'd realized how useful the huge wine cooler I picked up for free a few months ago would have been, but I had no need for it then. Damn I wish I had it now.

By 48 hours the fermentation had slowed significantly, and the krausen had all but vanished. Gravity at brew time was about 1.040 (1.044 as per 'spec'), up to 1.010 at 48 hrs, and 1.005 after 6 days. By this point there were no bubbles in the airlock that I saw. At 8 days the SG had not changed, so it was time to move it to the secondary fermenter. Here is the Primary ready for action:

I got the secondary setup cleaned and sanitized and ready to roll. That foam just looks so wrong, but everyone says it's not an issue.

Filled, plugged and ready for a couple weeks rest. If all goes well I'll get it bottled in about 2 weeks. We're planning a visit to 'Grandpas' for a few days in mid August, and I'll be bringing a six-pack to taste test. Probably won't be fully carbonated, but can't pass up the opportunity to share.

I'm hoping to get batch 2 rolling soon, an American Wheat. Maybe in a week or so.

First Brew Day

Opening day of brewing season has arrived. I had decided that I wanted a beer brewing package for my birthday, so I did lots of research and bought the deluxe package from Northern Brewing. Our daughter, Ashley, was planning to be in town for the Roger Waters The Wall concert and we decided that would be a good time to brew up that first batch.


Here is the spread as we were getting started:

The first batch is an Irish Red Ale, steaming forth from the pot:

Our support team hard at work:

Of course you can't be brewing beer unless you're drinking some, too. Ashley posted this to Untappd, and Magic Hat Brewing promptly tweeted their encouragement!

Brewing done, primary fermenter filled, and taking the OG reading.

Racked, pitched, corked, and ready for action. Now we have to wait, bummer.