Batch #1

To be honest, this was batch number two. But my first batch ever was around a year and a half ago so I'm not going to count it (although it did turn out quite good). I like red beers so I decided to start out with one of those. The recipe was for an Irish Red Ale similar to Smithwicks Ale.

Overall, everything seemed to go OK with the brew phase of it. I steeped the grains for 45 minutes in three quarts of water. I sparged the grains with another three quarts of water. All of that went into a kettle with another three gallons water. I brought all that to a boil. I added the calcium carbonate and the first set of hops here. Unfortunately I added them before the kettle got to a full boil. That was my first mistake.

I added the second set of hops and the moss 40 minutes into the boil. Then when the 60 minutes hit I turned off the heat and added the last set of hops. I don't remember how much time I let pass but I let the wort take too long to cool down to temperature. I added one bag of ice and put it in the sink with cold water. That was my second mistake. Being inpatient I added the wort to my glass carboy when it was around 100 degrees. I put a cap on it and waited a while to add the yeast.

I made a couple other mistakes next. I didn't take a sample so I could measure specific gravity. Not a problem but more annoying. And again due to impatience, I added the yeast before the optimum temperature of around 70 degrees. Instead it was more around 86 degrees. Should this happen again, I need to find out what is more important. I became anxious because I couldn't cool the wort down as fast as I though I should and then I was just as anxious because I felt I was way past the yeast stage. This is one of my first question for my first meeting.

So everything was added and now it just is sitting fermenting. That process seems to be going as it should, my overflow tube is spitting out gas on a constant basis. So keep your fingers crossed the mistakes I made were minor.