Need some help

[smeyrt]

I am just starting to brew. I have a really good teacher too. He used to be the head brewer of stone for seven years. Well anyways that is beside the point I was hoping if any of you had some begining suggestions of what to do and what to stay away from. Maybe even a few helpful recipes.

[HogieWan]

If you've got someone who used to brew for stone helping you, why are you asking us? :D

My best advise is don't buy things you think you may replace in a few months unless you can still put them to use.

[smeyrt]

Well because he is a great brewer yes but I wouldn't mind some input from you guys. I'm still reletivley new to this realbeer community but it seems to me that everyone here knows their shit

[Halgarmeister]

I'd almost give my left nut to have an experienced brewer around during a brew. Thankfully, I know the brewer at my local pub, so I can ask technical questions about my clone when the need arises.

As for advice to a new brewer, I'd have to say to just relax and not take the whole process too seriously. Sure, you need to sanitize everything, but don't get caught up in absolute boil times and temps. I won't tell you that those things don't matter, however, as a first timer, you're just trying to make something "beer-like" that is palatable. With each brew after that, you'll be refining your process and recipe(s ) to suit your tastes.

As you have specifics, please, do ask.

Probably the most improtant thing to know is how to calculate the IBU (bitterness ) of a beer. It's an easy calc to do, you just need the formula. It's in the Joy of Brewing 3rd edition, as I recall. I also have it and will share if you need it.

[danno]

the single most important thing to remember in brewing is sanitation. as long as your sanitation is good, you can screw up almost everything else and still end up with beer...

[MikShau]

Remember, people have been making beer for around 3,000 years. Ancient Norwegians used a "magic stick" that was passed from generation to generation to pitch their yeast (of course they didn't know anything about yeast).

It's easy to get hung up on brewing science, but it's really just, cook, boil, ferment, carbonate and, dirnk.

Get yourself a carboy/bicket and a 3 gallon pot and try out a kit. You'll stress out the first time, but eventually it will become routine. Then you start the experiments that can last a lifetime.

It's a great hobby, and if you can scrounge left overs from Stone, very cheap, excellant beer.

[danno]

Originally posted by MikShau
Remember, people have been making beer for around 3,000 years. Ancient Norwegians used a "magic stick" that was passed from generation to generation to pitch their yeast (of course they didn't know anything about yeast). it wasn't just Norwegians. until yeasts were identified and classified in the early - mid 1800's, every brewery had a magic stick...

[Mill Rat]

My advice to the noobrewers:
1) No Mr. Beer or other little bitty kit. They make mediocre beer at best. Don't ask about "at worst."
2) Get an intermediate brewing kit from your LHBS or EHBS. Skip the basic one, you'll buy all the other stuff piecemeal, anyway.
2) Get an extract kit with a fairly simple recipe. You'll have enough going on learning the brewing process without having to formulate and keep track of recipe, or trying to learn to mash grains, too.
3) Walk yourself through the brewing process with empty kettles and buckets. That way you can identify the ancillary equipment (measuring spoons, church key, large stirring spoon, scissors, etc.) to make sure you have it all close at hand prior to actually needing them and you also get an idea of the logistics of moving the big kettles and buckets around your soon-to-be brewery. If you're worried if you can lift a bucket filled with 40+ pounds of liquid up to that high countertop, you can try it with cheap, cold, and easy-to-clean water rather than dumping hot wort all over yourself, too.
4) When you do brew, give a quarter of your attention to the recipe, another quarter to your brewing logistics, and the remaining half to sanitation. If you sanitize well, you can still drink the rewards of the rest of your efforts. Poor sanitation can bring all the rest of your efforts, no matter how exceptional, to vinegar.

[JohnnyV]

Ask him for the recipe to Stone's Smoked Porter :D

[gestyr]

Originally posted by MikShau
Remember, people have been making beer for around 3,000 years. Ancient Norwegians used a "magic stick" that was passed from generation to generation to pitch their yeast (of course they didn't know anything about yeast).


When technology is easily distinguished from magic it is not sufficiently advanced.

Sanitation is key. If it will contact the wort when it is not above 170F then sanitize it.

Other than that, relax, don't worry.....

[smeyrt]

Originally posted by JohnnyV
Ask him for the recipe to Stone's Smoked Porter :D
ill try and thank you all for all the help I will keep you guys posted on how everything is going and if it comes out pretty decent I might ship some out to my fellow beer connisseurs here on real bear. You guys have been awesome