First Brew Set-Up

[Garethgareth]

Evening everyone,

Following my first brew thread yesterday, I just wanted to ask you all a quick question about set-up (I'll be brewing using the water bath method to regulate temperature). I have 2 options, as listed below with photos, and wondered which one would be best? Also, just so you know, I'll be making an American IPA and will be using an aquarium heater to heat the water bath.

Option 1:

https://www.dropbox.com/s/vz91obmoy9fi5rn/20150928_184818.jpg?dl=0

My Outhouse/Shed

Pro's: No damp, has power.
Con's: Limited space, more extreme temperatures.

Option 2:

https://www.dropbox.com/s/nlqasjfuiln4u2o/20150928_184719.jpg?dl=0

My Cellar

Pro's: Lots of space, inside, has power, less extreme temperatures.
Con's: Very damp - worried about contamination/cleanliness issues.

Any advice would be so helpful to me right now!

 

[MrBarrySir]

I'd go with the cellar - if your fermentation vat is sealed I doubt an contaminants would cause a problem. I'd be more concerned about temperature variance.

 

[Garethgareth]

Ok brill! Thanks very much for the advice. Cant wait to get the first kit on the go!

 

[wfr42]

I'd vote for the cellar too.

I don't have constant power to my shed and think I've been pushing it to get this last batch done before it is too cold. Roll on March....(roughly 140 pints once these 2 brews are bottled/barrelled).

Enjoy the IPA kit - was my first too. Mine was very vigorous to start (possibly too hot, as in shed for the June heatwave) and I had to set up a bubbling tube*.


*Siphon tube into the airlock and the other end into an old squash bottle with previously boiled water.

Have a read of the newbies how to thread (sorry I'd link it but need to get off to work).

Most of all - ENJOY!

 

[Garethgareth]

Ok cellar it is boys and girls - unless I can convince the girlfriend to give me a small corner of the kitchen!

Its just a waiting game now until everything arrives!

 

[chewie]

Only issue with the cellar is if it has an openable window or some form of venting to outside, depending on how much you intend to brew without having a flow of fresh air being able to circulate somewhat regularly you could have a large buildup of Co2 forming over time and as the cellar (i'm guessing) is the lowest part of the house this could be potentially lethal.

 

[Garethgareth]

Hi Chewie.

Thanks for the H&S tip. My cellar does have a window so will check if it opens. I think, at the start anyway, I'd only be brewing 1 batch of beer kit at a time so its not going to be in massive quantities. I presume the CO2 build up off one kit would be negligible?

 

[chewie]

I wouldn't be to worried about 1 kit, a room with no ventilation and having several kits being done in it over a long period of time could see a significant build up.

 

[Pirate_Pete]

Ok cellar it is boys and girls - unless I can convince the girlfriend to give me a small corner of the kitchen!

Its just a waiting game now until everything arrives!

Go with the cellar. Sounds good. You'd only have to leave the tap open of the FV once in the kitchen and you'd end up living in the cellar.

 

[Garethgareth]

Hi Guys

First brew seems to be fermenting nicely! Will post a pic later. Been in the FV for 6 days nows!

 

[Garethgareth]

View attachment uploadfromtaptalk1444589260256.jpg Hi Guys. Here's the setup so far. How does it look to the more experienced brewers?

 

[ManseMasher]

Sideways.....

 

[Garethgareth]

On phone so couldn't figure out how to rotate! Promise I hadn't had too many brews when I took it.....

 

[ManseMasher]

No worries mate - how are you finding the temperature - steady enough?

 

[Garethgareth]

Brew temp is meant to be between 20 and 24 and have had it holding at 22.4 for 8 days. Airlock bubbling is slowing down so think it might be time for the dry hopping soon. How are your brews? Many on the go?

 

[ManseMasher]

One conditioning, two planned for next weekend, one the week after. Should leave me with about 150 pints for Christmas. Most of that will go on Christmas Day whilst I bbq the traditional bird...(can't actually remember eating Xmas dinner for about the last 10 years - everytime I put more charcoal on I have another pint or two. Spectacular forearm burns, but never burned the turkey!).

Your temp sounds spot on - nice one!

 

[LarryF]

One conditioning, two planned for next weekend, one the week after. Should leave me with about 150 pints for Christmas. Most of that will go on Christmas Day whilst I bbq the traditional bird...(can't actually remember eating Xmas dinner for about the last 10 years - everytime I put more charcoal on I have another pint or two. Spectacular forearm burns, but never burned the turkey!).

Your temp sounds spot on - nice one!

BBQ the turkey and a 150 pints....... I like the sound of Xmas at your house MM.

 

[ManseMasher]

So do I - maybe one year I'll be around to remember one. Perhaps I should get her indoors to film it. On second thoughts.....

Seriously though, I bbq the turkey every year, have done for the last 15 or so. Bloody lovely!

 

[Garethgareth]

Manse that sounds incredible! Whereabouts in the world are you from?

Moving back to brewing, I'm a complete novice so please bare with.....

After 8 days in the FV I took a sample (pic below). The sample came from the top of the FV, was very yeasty (as expexted), and tasted terrible. Have I quite simply jumped the gun and tasted to early!? Will this improve with more fermenting time, followed by 4 weeks conditioning in bottles?

View attachment uploadfromtaptalk1444676554291.jpg

 

[Garethgareth]

BTW this a Youngs IPA Beer Kit