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Randy McCord
Advanced Member
Username: Mccord
Post Number: 686
Registered: 02-2003
Posted From: 173.53.167.227
| | Posted on Saturday, October 31, 2009 - 12:29 am: | 
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So last brewing season (Oct.-Mar. for me) I only got around to brewing 15 gallons of beer. My brewing kind of took the back burner to wine and spirits. It looks like I'm back to brewing full force this season. Lots of friends want some home brew and actually want some lessons on how to brew. Not sure how serious they are about the brew part. Not sure how my "lessons" will turn out, but at least they're interested. I've given them all the internet resources I think they need but they're pretty insistant on some "hands on" brewing. Anyone got any suggestions? I don't consider myself a master brewer but I like my results and so do they. Anyone else ever do this? I'm sure there has to be many. Thanks. |
Tom Meier
Advanced Member
Username: Brewdawg96
Post Number: 926
Registered: 03-2003
Posted From: 207.98.189.111
| | Posted on Saturday, October 31, 2009 - 01:05 am: |
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I'd teach batch sparging on a turkey fryer setup..
Use as little equipment as possible, so they focus on the procedure and not the gear.
It helps to have one of those flowcharts, like this one:
http://www.antiochsudsuckers.com/tom/allgrainbatchsparging.jpg
They will just sit and stare at the thing. You have to be patient and let their neurons make a pathway, so they "get it".
Newbies always struggle hitting their temps. I recommend going a little hot, putting all the water into the mash tun, and then checking the temp..
At 1.25 qts/lb the water needs to be 12 F over the desired mash temp.. So splash to cool it off, or remove part of the water and heat up. Don't put the grains in until the water temp is right.
This is WAY easier to tell them, than to try and explain thermal mass.. I do thermodynamics for a living and can tell you the "thermal mass" (a misnomer) used by some of the brewing programs is not real science - it is what is known as a 'fudge factor'
Don't over explain. Tell them it is nothing more than soaking grains in hot water and then draining off the sugar. Good luck |
Paul Hayslett
Senior Member
Username: Paulhayslett
Post Number: 2298
Registered: 02-2002
Posted From: 71.234.45.166
| | Posted on Saturday, October 31, 2009 - 01:40 am: |
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I have taught more than a dozen friends and neighbors to brew. Some never came back after the first time, most continue to brew occasionally, 2 have become my constant co-brewers.
I always teach extract brewing first. It makes for a shorter day and higher probability of success. I make sure I have lots of extra specialty grains on hand for them to smell and chew. I also make sure they know well ahead of time that this will be a 4 hour process. And I have the recipes and brew plan all printed out.
I also make sure that each brewer has his own batch so that he'll get 5 gallons at the end. I'm only there to help -- they do all the brewing. They may choose to let it ferment at my house and come back to bottle, but they still get a couple of cases of "their own" beer. That's a big sweetener. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1844
Registered: 11-2002
Posted From: 98.66.33.82
| | Posted on Saturday, October 31, 2009 - 10:27 am: |
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I'd also recommend John Palmer's book. Easy enough read for even the biggest newb. That way when they get the hands on, they will recognize what's goin' on and mentally congratulate themselves! |
Jonathan White
Junior Member
Username: Jonathanwhite
Post Number: 51
Registered: 10-2003
Posted From: 74.182.33.208
| | Posted on Saturday, October 31, 2009 - 11:21 am: |
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I like the flowchart idea. I have made up a set of flashcards for the mashing process for my basic Bitter recipe. For instance, the first card says,"Fill two buckets with 3 gallons of water each." After doing that, I flip that card out of the way and go to the next one. |
Bob Boufford
Intermediate Member
Username: Bobb
Post Number: 449
Registered: 03-2003
Posted From: 68.150.62.67
| | Posted on Saturday, October 31, 2009 - 05:59 pm: |
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For absolutely new brewers, I recommend starting with The Brewhouse Kits (if available) or similar high gravity wort kits with liquid yeast. This will let them develop the necessary habits of proper sanitation and the core processes including siphoning, temperature control and packaging (bottling or kegging). The only equipment investment starting out is a plastic fermenter (recommend a 32l wine fermenter), racking cane, bottles, capper and carbonation drops. (I discard the sugar and dry yeast in The Brewhouse kits and direct bottle/keg from the primary).
Once they are comfortable with the basic processes, I would suggest the next step of extract brewing or hack the Brewhouse kits with partial mashing/steeping grain additions. |
Randy McCord
Advanced Member
Username: Mccord
Post Number: 687
Registered: 02-2003
Posted From: 74.99.228.124
| | Posted on Monday, November 02, 2009 - 07:24 pm: |
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Thanks for the ideas everyone. I've already recommended them starting with extract. When they see what it takes to brew all grain, they may take my advice. Or, they may want to jump right in. I have a feeling there'll only be one to actually get into it. I think there are some that just think it's "cool" and wont take it any further than just wanting to watch.(and drink). I plan on showing them how "I" brew. I batch sparge with cooler and stainless mesh. All water is heated in the house with an electric heater. Mash is also done indoors. The wort is then taken outside to boil. Pretty simple. It will be fun and interesting. I'll try to get them started in the right direction and help them along the way as we are all pretty close friends. But like I said before, I'm betting only one or two really take it seriously in the end. Thanks again, the flow chart will be a must. |
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