Happy new brewer

[Catlynn]

Greetings. Brewing and Board newbie here. Just wanted to introduce myself, Catlynn from snowy Northern Michigan USA. Registered on UK site by accident / inattention - but homebrewing is homebrewing, yes? My husband has been brewing since 2010, I've watched and "helped" but never really brewed. But I've baked bread for years, how different can beer making be...? Hubby's out of town for work, and 16 December I solo-attempted a 2 1/2 gallon batch, partial mash American IPA - plan to give him the bottled ale as a late Christmas present when he returns. Four hop additions of Centennial - my kitchen smelled like the Garden of Eden. I used a smack pack of Wyeast 1450 that had gotten lost at the back of the fridge - a year and a half old! I planned to brew Saturday but the package took three days to swell. Then after pitching on Monday morning I waited - and waited and waited. Nada. I was sure I had dead yeast / ruined batch. But this afternoon (18 December) I peeked and found a beautiful fermentation, inch thick layer of golden foam and the airlock bubbling. Sometimes you just have to Trust the Process... Anyway, I was so excited I had to share the news. Cheers! Catlynn

 

[oldbloke]

Welcome

Just remember our gallons are 25% bigger than yours if you try any of our recipes

 

[Mikey_G]

Welcome Catlynn. You are not the only one from America on this board, I just happen to live in the UK. Considering where I live, I wish I had the local resources here like we do in the states. There are a lot of great people with sound advice on this board so don't hesitate to ask.

:

 

[pittsy]

Greetings and what a great present for your chap :hat:

 

[NickW]

I wish my missus did that for me :lol:

Seasons greetings :thumb:

 

[joe1002]

Welcome :

What a lucky man you have :thumb:

 

[Catlynn]

Thanks for the welcoming words. Regarding my "lucky chap" - I'M the lucky one. After all, he introduced me to brewing. Regarding measurements - I appreciate the reminder. Lots of good conversion tools online... This morning my krausen is two inches thick, rocky, greenish scum on top - not pretty like it was yesterday, but what a lovely sight to behold! And the bubbler going Blip Blip Blip regular as you please. Fermenter is in my basement, a dry clean concrete space that stays 65 degrees F year round, could it be more perfect? I didn't mention that OG was 1.063, and recipe calls for 1.016 finish.

 

[dennisking]

Hi and welcome. There are a few members here who bake as well as brew.

 

[mrwilkes]

Welcome from a fellow newbie :

 

[sometime]

Merry christmas & good luck ,sure it'll be lush ..

 

[Catlynn]

Good morning. We're still burbling along in Michigan. Eyeball to carboy reveals lots of movement - tiny bubbles rising, ale gently swirling. I've baked since my teens but have never watched yeast activity so closely. It's fascinating! :geek: Mentioned prior that the fermenter is in my basement at 65 F (18C). I also have an unheated root cellar off the basement that stays 55F (13C) most of the year. Would it be best to place the ale there after bottling, for conditioning / clearing? Now have a second batch fermenting as well - but that's a different story...