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Thecko

Popped My Cherry 🍒

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Well like a teenager popping his cherry I’ve just put the very first brew together and now just waiting to pitch yeast! Current temp is a bit warm 30 deg! 😬 don’t know how long it will take to cool to pitch yeast for standard Larger that comes with kit.  I was gonna wait till temp hits 25-27 to pitch yeast and hope it all works from there. Cross the fingers and toes! Any suggestions when to pitch yeast?

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Unless you've got a method to control the temp, it's going to take a few hours to drop down to ideal temps, and may not get there at all. So long as it doesn't take too long, I'd pitch at 25. I brewed at that temp for first few brews, it worked.

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Id be pitching the yeast mate. The longer you leave it without the yeast pitch the more chance you would get an infection. Id pitch it. Get a towel in a sink of ice water. Wrap the fermenter in the towel and put a fan on it. That will bring it down and also control the temp as well through fermentation.

For next batch put 4 or 5 litres of cold water in the fridge the night before. Add that with other normal temp water to your brew. That will allow you to get the brew at a good temp for pitching. 

Good luck mate.

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Toss in some water ice blocks (sparingly) into the FV? That is the quickest way to reduce temp.

Assume you have a little room in the 23 litre batch?

Cheers YB

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Thanks guys it’s now dropped to 28 I’ve got lid on FV and door open with breeze blowing in! Thinking pitch now?

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Posted (edited)

So just taken OG it says it’s 1.9 🤔not sure that’s right?

7F08EF1A-9D29-4201-80D9-F954BCF5C235.jpeg

Edited by Thecko

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It's reading 1.020. No, not right. If you've done a kit and kilo of sugars, should around 1.036 ish

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Ok! Thanks it was the basic Cooper Larger and BEH 1 with kit and yeast! I’ll watch and wait....

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Wow! Just check this morning temp come down overnight to 24 deg, can see foaming on top. Looks like yeast doing job.🤞

I want to make sure temperature stays b/t 20-24 now right?

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The closer to 20°C the better. 24°C is not bad, you just might get some hints of fruitiness in the beer.

When you upgrade to a temperature controlled brew fridge you will probably brew between 18°C and 20°C for ale yeasts and around 12°C for lager yeasts.

Happy brewing

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Thanks shamus that’s the next stage once I get it past the minister of finance.  So got home from work today and Fermentation is bubbling nicely with nice thick froth on top temp has come down to 23. 

24hrs into fermentation Let’s hope this works for the first brew.🤞🍺

image.jpg

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So temperature this morning in FV is now at 20-22! So to keep at this temp without any heat appliances to maintain temp would a thermal/ standard blank to wrap around FV do the job?

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Posted (edited)
11 minutes ago, Thecko said:

So temperature this morning in FV is now at 20-22! So to keep at this temp without any heat appliances to maintain temp would a thermal/ standard blank to wrap around FV do the job?

Yep. That should do the trick. Ideally you should have it covered with something all the time to keep the light out. Yeast is a romantic being and likes the lights down.

Edited by MUZZY

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Ahhh! That’s good to know about the yeast thanks muzzy. I’ll sort that out now.

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Just put the sun visor from the car and wrapped around FV now temp at 20deg. Hope this helps with temp and yeast! 😀 Trial and error. Let’s hope not error!

image.jpg

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On 4/16/2020 at 8:08 AM, Shamus O'Sean said:

The closer to 20°C the better. 24°C is not bad, you just might get some hints of fruitiness in the beer.

When you upgrade to a temperature controlled brew fridge you will probably brew between 18°C and 20°C for ale yeasts and around 12°C for lager yeasts.

Happy brewing

Agree with SOS, temp control is a real priority, a lager stewed above 20c is not going to be a lager nor anything flash, at best just drinkable.

We have all been there. All the best with your brewing journey.

To avoid the trial and error route. Recommend you read a couple of brewing books which will help you understand the brewing process & science behind it. Suggestions include the author Palmer & the series Water, Hops etc.

Cheers YB

 

 

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Thanks. Already starting to look at temperature controller for my fridge in garage. I’ll use that fridge to control my FV in from now on. Some of the digital controllers on line are pretty cheap $50 ITC inkbird on eBay! 

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While I agree with Yeastyboy's sentiments about reading up to broaden your knowledge, if you're like me and are easily bored by books, this forum, Google and Youtube are a wealth of information also. One of the regulars on here, King Ruddager, has a youtube channel with quite a few basic lessons in brewing. They're in a fast forward mode and dubbed after filming so you're not sitting around listening to some dill dribble on about how he cleaned his mixing spoon and so on. Check him out. There's also many other good youtubers. I like one particular Aussie bloke who makes the Cellar Dwellers videos, Gash Slug I think they call him. His vids are informative and not too drawn out also.

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Thanks Muzzy for the info great to know. I’ve been watching YouTube flat out geez there are some characters but some really good info as well. I’ve just got off the phone with Keg King and ordered myself a temp controller and heat belt set back of $70! Can’t complain will use the old fridge in garage from now on and that should help with fermentation. 

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4 hours ago, Thecko said:

Thanks. Already starting to look at temperature controller for my fridge in garage. I’ll use that fridge to control my FV in from now on. Some of the digital controllers on line are pretty cheap $50 ITC inkbird on eBay! 

....and be prepared to wait two weeks like I have....🤬

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Well day 3 and temperature holding👏. My throw together insulation seems to be working so far.

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So check this morning temperatures is still holding. Appears the yeast has either finished or gone dormant, if this is the case after 4 days what should I do? Bearing in mind I don’t have anything to increase temperature? Or could I put the FV into the laundry sink with enough hot water to go above the tap to reactivate yeast for an hour or so to push back up over 20 deg for the next couple of days? Any suggestions🤔

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Posted (edited)

It's been a bit warm so it's feasible it is at FG. Take a sample and see what it's at, but don't throw the sample - put it back in beside the FV and see tomorrow if there's any change. You're looking for 2 or more days at the same SG to tell you it's done.

Also you could put the sample in a warmer place - that will help the yeast activity and if you're not at FG it will show more quickly.

Edited by Journeyman

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Thx J.Man just got a sample and a little cloudy the FG 1.005FG. I’ll put the sample in a warm place to see if the yeast activates further. So it’s only been 4 days in FV if I get the same reading tomorrow on the FG would you suggest bottling or continue Fermentation for a couple more days?

C37FC00F-40A5-44BF-B052-2C68BFE0799C.jpeg

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5 hours ago, Thecko said:

Thx J.Man just got a sample and a little cloudy the FG 1.005FG. I’ll put the sample in a warm place to see if the yeast activates further. So it’s only been 4 days in FV if I get the same reading tomorrow on the FG would you suggest bottling or continue Fermentation for a couple more days?

C37FC00F-40A5-44BF-B052-2C68BFE0799C.jpeg

I’d definitely be letting that sucker settle out a bit before bottling. As the yeast starts to drop out you’ll see it clear from the top of the fermenter.

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