I have 3 batches fermenting for the early spring… All Northern Brewer kits: Bavarian Helles, Raspberry Wheat and the Patersbier. Here are some observations:
- I did a yeast starter for the helles (a lager). This is completely necessary; if you don’t do a starter it takes like 5-10 days for activity to start in the fermenter. With the starter I was bubbling after a day, and now, 10 days later – it’s still going at it. And I didn’t require a stir plate.
- The biggest mistake I constantly make isn’t the biggest mistake that can be made… I forget constantly to take the gravity reading before adding yeast. Duh. So I don’t know the alcohol content of the Patersbier.
- I am going to try wine next. Perhaps a nice, dry red. That is, after I learn to keg! The bavarian looks great and would be awesome kegged.
- I have named my brewery the 16W Nanobrewery. Hah!
