cbpuddleglum
Apprentice
- Joined
- Jul 9, 2014
- Messages
- 4
- Reaction score
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Hello,
Last night I brewed my first batch of London/Newcastle Brown Ale home brew from a kit. Several questions came up and were answered after to the fact. Now I am wondering if I have spoiled the beer and need to start over.
Here are the mistakes that were made:
1) I wrung out with my hands the grain bag after steeping it.
2) I added the hops in the wrong order. It is suppose to be 1.5 oz of Goldings for 45 minutes then add Irish Moss for 10 minutes and then add .5 Goldings for 5 minutes. I did the 1.5 of Goldings for 45 minutes, but then added the .5 of Goldings next. Realizing I made a mistake, I added the Irish Moss 2 minutes after that and boiled it for 13 additional minutes.
3) I let the beer chill to 80 rather than 85 before I added additional water and the yeast
4) The additional water that I added was filtered and came out of my refrigerator. It was not boiled for sanitation.
5) I did not sanitize the packet of yeast before opening it and pitching it, nor did I sanitize the scissors used to open the packet.
6) Finally, I live in Roseville, a suburb of Sacramento. It is very hot in July. The beer is supposed to be fermented at a temp between 68-70. There is no way my wife will support running the air conditioner at that temp , so I placed the beer fermenter in my closet inside a cooler that only comes half way up the fermenter bucket and then placed on two sides of the fermenter a large zip lock bags half filled with ice as well as on top of the fermenter a container filled with ice. I have no way of knowing what the temp is. I do know that when I left this morning the temp of the actual closet was 76 degrees.
What do you think? Does this beer have potential?
Last night I brewed my first batch of London/Newcastle Brown Ale home brew from a kit. Several questions came up and were answered after to the fact. Now I am wondering if I have spoiled the beer and need to start over.
Here are the mistakes that were made:
1) I wrung out with my hands the grain bag after steeping it.
2) I added the hops in the wrong order. It is suppose to be 1.5 oz of Goldings for 45 minutes then add Irish Moss for 10 minutes and then add .5 Goldings for 5 minutes. I did the 1.5 of Goldings for 45 minutes, but then added the .5 of Goldings next. Realizing I made a mistake, I added the Irish Moss 2 minutes after that and boiled it for 13 additional minutes.
3) I let the beer chill to 80 rather than 85 before I added additional water and the yeast
4) The additional water that I added was filtered and came out of my refrigerator. It was not boiled for sanitation.
5) I did not sanitize the packet of yeast before opening it and pitching it, nor did I sanitize the scissors used to open the packet.
6) Finally, I live in Roseville, a suburb of Sacramento. It is very hot in July. The beer is supposed to be fermented at a temp between 68-70. There is no way my wife will support running the air conditioner at that temp , so I placed the beer fermenter in my closet inside a cooler that only comes half way up the fermenter bucket and then placed on two sides of the fermenter a large zip lock bags half filled with ice as well as on top of the fermenter a container filled with ice. I have no way of knowing what the temp is. I do know that when I left this morning the temp of the actual closet was 76 degrees.
What do you think? Does this beer have potential?