Starting a new batch. BROWN ALE!

[caglet2525]

I am going to start a new batch this weekend and I was needing a few pointers. I am using a true brew Brown Ale, I figure to follow the boiling directions but what temperature should I bring the wort to before adding the yeast, then do I stir it in well or just agitate it a little. Can I set my firmenter in an ice bath to cool the wort, How long should I ferment, should I tranfer to a secondary fermenter if so when and for how long.

[BrewDog]

Caglet-

I suggest you read this section (http://www.howtobrew.com/section1/index.html) of Palmer's online book before you start.

It will answer many of your questions.

HTH-

[Stodbrew]

You need to chill your wort down to around, preferably, 70 degrees before you pitch your yeast. Anything over around 100 degrees will kill your yeast.

[21st-Amendment]

I'm doing a nut brown ale soonish myself (one of the few beers my dad likes). I looked around alot and found an interesting recipe from a BYO article.


http://byo.com/recipe/1057.html

I like the variety of grains they use to steep, and it uses extract for most of it so I dont feel overwhelmed (2nd batch!)

[BluesHarp]

Add the yeast when the temp is below 75°, the shake the dickens out of the beer to get as much oxygen as possible into the wort and to get the yeast mixed well.

I cool the wort in the brewpot before adding to the fermenter (and before adding yeast).

Keep in primary until the fermentation slows to about one burp per minute (or about 7-10 days depending on the beer).
I like to siphon to secondary and leave for about two weeks to settle out and finish fermenting.

A lot of this depends on the type of beer you are making and the time it takes for the yeast to start working. I would read up on yeast starters...it is easy to do and gets your beer off to a good start.

The bottom line? don't worry too much... as long as your equipment was sanitized well to prevent infection, the rest is really up to your own preferences (just don't add yeast to hot wort!).

[Wilson]

I use the ole "ice bath" method everytime. It works, but is a bit more risky. I place a sanitized top on the pot while its cooling to lessen the chances for bad stuff claiming a piece of your beer.