I was under the impression that aluminum myths have been debunked. AL pots are fine IMO, as are enameled. While SS conducts heat better, but SS pots are thinner and so there is diminishing returns.
Originally posted by: Section8
I can't tell from the pic but make sure your brew pot is non reactive such as stainless steel. Do not use aluminum. How did you cool your wort before pitching the yeast?
Originally posted by: deepred98
Thanks for the interest :thumbsup:
To answer your various questions:
I will be bottling this in a week or two. Its supposed to give me around 50 longnecks worth of beer so woohoo!
I used bleach to sanitize everything then rinsed off with hot water.
I used an Al stockpot (didn't think there would be any difference... oops).
Cooled down the wort within 10 minutes using all the ice in my fridge.
The OG value before adding the yeast was 1.050 only .001 off from what they said it should be. In the last two days, the yeast has been fermenting up a storm so I should be able to transfer it to my carboy next tuesday or wednesday.
The only thing i am slightly worried about is that i licked the point of the thermometer once and put it back in the wort once (i couldn't resist some tasting lol)
Also for those interested the materials cost ~40 dollars (i went with the more expensive liquid yeast) and the equipment total was around 70 or 80 dollars
added 2 more pics btw (sorry about the cell phone pics but i haven't gotten around to getting a camera)
Originally posted by: child of wonder
Wife got me a Mr. Beer kit for father's day and we just finished drinking the second batch.
After a few more batches (use up what I have) I'm going to start making my own wort instead of getting the pre-made stuff from Mr. Beer.
Originally posted by: deepred98
Update: Bottled Yay! Now only thing left to do is wait.
Originally posted by: deepred98
Overall, very pleased so far with the beer and the whole experience in general and will definitely get my second batch going soon (thinking about a Pacific Pale Ale or something a bit more bitter and citrousy).
Added some more pics as well.
Originally posted by: djheater
Originally posted by: deepred98
Overall, very pleased so far with the beer and the whole experience in general and will definitely get my second batch going soon (thinking about a Pacific Pale Ale or something a bit more bitter and citrousy).
Added some more pics as well.
Great! I would strongly suggest an English Pale Ale kit. Done right they are extremely pleasant.
Currently:
5 gal cider in primary
5 gal Fat Tire clone in secondary, I scorched the malt on this one and lost a hop bag somewhere so left the aroma hops in the primary. It's definately not perfect, but I'm sure I'll still drink it all.
6 gal Cabernet - primary, ugh, wines take FOREVER!
6 gal Sangiovese
Originally posted by: mrkun
I'm surprised you need a sanitzer. Shouldn't the alcohol and heat from the boiling kill anything that might grow? I took a wine tasting class at UC Davis and everyone noticed there were lots of live and dead flies and gnats in the wine as it was being fermented and people asked the enologist about it and he said that the alcohol kills everything and that the dead insects are actually an important part of the flavor.
Originally posted by: bigdog1218
Switching to all grain is what really got me hooked into homebrewing, but it's pretty tough from an apartment. My first two batches used extract and they came out decent, but I didn't get that wow effect until I started using all grain, it's really a great hobby.
The only problem I have is as much as I love beer, I love making it more, and go on these spurts where I'll make 30 gallons in a month and have nowhere to put it. I need to quit my job and stay home drinking beer.