Few questions on first time brew?

[chris2626]

I just got the rest of my ingredients in from Northern Brewer the beer kit I bought was Sweet Stout. It says in the catalog this is a 6 week kit. I don't quite understand what that means. I read in the book I bought How to Brew which I am still reading that you do 2 weeks fermenting and 2 weeks in the bottle. Does this kit mean 3 wk or 2 wk fermenting and 4wk in the bottle? The kit told me to put the yeast in the fridge to make it last longer for when I am ready to use it I hope that was ok? I also got a package of Lactose which they say is a sugar that is a non fermentable sugar can you tell me what is this used for? I did get some priming sugar which I know is used for bottling. And one more question maybe. are the hops supposed to be brewed along with the grains and malt syrup? I think the hops are to give it a bitter taste but not to sure. The instructions in the kit say to refer to the starter kit instructions but that doesn't help me because the kit I bought was ment to make wine. All in all the book I bought called How to Brew by John J Palmer is probally one of the best books out so hopefully in time when I finish the book it will talk about all the things I'm asking you all. Sorry I couldn't wait and had to ask. Any other useful stuff yall can tell me would be great.
Thanks
Chris

[fretlessman71]

The lactose is what makes it a "sweet" stout - the yeast won't eat it up and turn it into alcohol, but you'll still be able to taste it. Did the directions mention anything about "secondary"? That's when I added my lactose to the sweet stout I made two years ago. Secondary is simply transferring the fermenting beer off of the yeast cake into another vessel so it can age longer and not have the yeast cake impart off flavors to the beer. This is a good time to add lactose because you're not stirring it into something with a lot of yeast at the bottom. If you do indeed do a secondary fermentation, then it's 2 wks in primary, 2 in 2ndary, and 2 in the bottle. Voila! 6 weeks.

Yes, the hops go in the same brewpot as the malt. The grains you get you'll probably want to "steep" them (this isn't the right term; it implies certain things that aren't quite right) instead. You can't get the grains too hot IIRC.

Other questions of yours:
Yes, keeping the yeast in the fridge is just fine - it keeps better that way. Make sure you let it come to room temp before you're ready to use it.

Yes, hops are for bittering and aroma. They can be either/or depending on when you add them in the boil; early hops are bittering and late addition hops are more aromatic.

Lastly, the book you have is wonderful; there's also a website from the same author that might help you out:

http://howtobrew.com/

Catchy title, eh? Best of luck - and remember the brewer's credo:

"Relax, don't worry, and have a homebrew!"

(Store-bought brew will do until you have your own homebrew to drink. ;) )

[chris2626]

fretlessman71

It didn't say anything about being a two stage fermenting process and that is what I didn't understand for the amount of brewing weeks it told me. Should I after I brew it in the pop and transfer it to the primary should I add the Lactose then or should a do a second stage fermenting? What do you mean yeast cake?
What is Steeping? sorry all these terms I have not learned yet. ahha I'm trying though. I was also wondering could I put the grain or maybe it is called Wort and hop pellets in the tea bag sock together that they gave me? because I read somewhere on the board about the hops will affect the taste is they are floating around or something?
Chris

[fretlessman71]

All brewing methods are not the same; there's not "one way to do it." 2ndary is never a bad choice; it lets your beer age a little better and gets it off the yeast cake.

Yeast cake: Basically "yeast poop", it's waste product from the yeast eating sugars. It falls to the bottom of the fermenter and stays there. It's perfectly normal, but leaving beer on it for too long (more than two weeks or so?) can add an off taste to the beer.

Steeping: Soaking something in hot (not boiling) water so as to extract all the oils, sugars, and other good stuff. There might be a more "ready-made-for-brewing" term for it, but I can't think of it right now. Pretty sure you don't want that water to get above 160°F or so. Your kit should have directions for what to do. I CAN tell you to put the grains in the cheesecloth bags you got and tie it off (don't tie it too tight, you want the grains to be able to move a bit), but don't waste your time trying that with the pellet hops - they'll just dissolve anyway (which is just fine).

Pellet hops - hops which have been processed and formed into a shape that looks like something a pet rabbit would like to eat. They'll dissolve if you get them wet; this is normal and necessary. Just don't get them wet before you add them to the boil.

I'm assuming you got malt extract; do you have a can of stuff, or is it powdered? If it's powdered, here's a great idea: Get your water boiling (or as hot as you're supposed to), then: TAKE IT OFF THE HEAT. Pour all of your malt extract into a LARGE BOWL first, rather than dumping it straight into the water, then once your water has calmed down a bit (and isn't steaming as much), pour the malt from the bowl into the pot. You'll avoid scorching the malt, and also you'll avoid getting malt clumping up and choking the bag shut. Removing the pot from the heat is also a good idea if you have the malt syrup for the "anti scorching" properties of the manuever.

Now, in closing, you're starting to sound like I did (yes, realbeer veterans, I can hear you laughing all the way up here!) when I started my first brew. Don't make this "not fun" for yourself. We'll always be here to help you out, and ask questions freely, but don't worry yourself into a tizzy over it - the one thing that you have to do well is sanitize everything, and after that all will be well.

R, DW, HAHB! :)

[chris2626]

fretlessman71

Thanks alot dude I do have some instructions but I guess I expected it to go into a little more detail about things. But you coverd everything I was concerned about. Thanks alot

Chris

[DecoJuicer]

Chris,

Welcome to the board. There are alot of great people here who are always ready to help. Another group of people who are usually willing to help are the folks at your local home brew store (most people here refer to it as LHBS). I would personally feel a little funny about calling them though if I was buying all of my stuff online. That being said, I did get my equipment online. I have since bought a bunch more stuff from them.

Not to be too preachy, but although you can get some great deals on the internet, you really need to keep the guys at your LHBS in business, because they are generally your "go to guys" when you are in a pinch.

Also, don't worry about not understanding things at first. I started brewing about a month ago and I was totally lost. I am now 4 batches in, and while I do not pretend to be anything more than a novice, at least I can understand what people are talking about now. After you finish your first or second batch, everything will kind of fall into place.

Remember, this is supposed to be fun. Have plenty of beer on hand while you are brewing and enjoy yourself.

[chris2626]

DecoJuicer Thanks I would support my local brew shop but there is only one problem. There isn't a brew shop near me. I have tried going that rought and supporting my local shops but for the price of things these days it's cheaper online for me sorry.
I know after my first batch it will be easier and the book I have willl help me alot. Thanks

Chris

[DecoJuicer]

You don't have to apologize to me. I don't own a LHBS. If there isn't one near you, then do what you have to do to get what you need.

Like I said, I got my original set of equipment online.