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smidsy

2nd Brew - Dark Monk question

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Hi All,

I put my yeast in at 20C instead of the recommended 18C, there was some minimal foaming, and Im just wondering if this is normal.

I cant regulate the temperature, and its sitting in my kitchen on top of the fridge, I also put the yeast in at 20C, as I was already at 23 litres, and couldnt add any more cold water, and figured I was a bit stuck, and had to go ahead.

Its day 3, koisen collar still on, and foaming only went up an inch or 2, and seems to have settled.

I understand on a 6.5% brew it should be a good bit higher ?

I messed up the first brew, the european lager, as I didnt let it settle for long enough(followed instructions of 7 days brewing, but tilted the vessel to get the beer into the bottle quicker[doh!]), so it was very heavy or rich. Tasted better after I abandoned the bottles and returned to them after 6 months.

Anyway, Is my dark monk ok ?

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Sounds normal enough to me. Take gravity samples after 7 days and 9 days. If they're the same then it has most likely finished fermenting and is safe to bottle although would benefit from being left another few days first.

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i have the dark monk fermenting at the moment. the krausen didnt really explode like i was thinking. im now 10 days in and its been fermeting at 19 degrees controlled. i pitched at around 21 from what i can remember. 

took the lid off a few minutes and it smells unbelievable. cannot wait to bottle it 

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just did a gravity test. sitting at 1.017 so just under the 1.016 that is recommended. had a sip of it and my word its good. its a dark version of Leffe blonde which is one of my favourite beers. well done Coopers, nailed it 

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Thanks guys, sounds reassuring, but I have no temperature control, and live in WA. It was at 24C last night at midnight. How important is temperature control, cause being honest, if its important, then there is no point in me trying, cause im relying on ambient.

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I agree with Ben. Temp control is absolutely essential for good beers. What you are wanting is constant/stable temperature. Even if it's a couple of degrees higher than the optimum temps, if it's stable it's still gonna be better than fluctuations. If it's still hot over there you could try wrapping the FV in a wet towel, or partially submerging it in water in a tub and use frozen bottles of water to keep the temp down.

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Hey Lads,

Im from the SW of WA and it’s starting to get cool over night here. I was ambient temp brewing for about maybe 6 brews and although the beer was beer, it went from ok to great with the use of a chest freezer and temp controller. 

In fact I went to all grain before temp control which now I see I should have gone the other way but don’t let that dis outage you. I’m also lucky enough to have a room in my house that doesn’t fluctuate that much. It’s kinda like a cellar. 

So I guess what I’m saying is, have a crack, try to cool it a bit and keep those temps from fluctuating and you’ll get beer. 

Captain

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Defo get a fridge off Gumtree and one of those inkbird temp controllers (or an STC-1000).

Your beer will improve dramatically.

 

Cheers

James

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