LarryH Posted February 2, 2011 Share Posted February 2, 2011 New to coopers and Brewing in general. This is my second batch (wheat) i was following the tab directions and would like to ask some of you more experienced brewers a few? I added the 500 g Dry malt and 300g of dextrose. Which i figured as about 1 1/3 cup. The OG was 1040. When i added the yeast there was quite a bit of foam from my stirring and the yeast sat on top of the foam for most of the day. Two days in and it seems like the fermentation is very little. Does wheat ferment slower or less any thoughts. I am looking forward to more success!- Thanks Link to comment Share on other sites More sharing options...
Matty A Posted February 2, 2011 Share Posted February 2, 2011 Patients, Trust your hydrometer when telling if it is fermenting. Alot of things can change the speed of fermentation like how healthy the yeast is, the temperature of the wort etc. If your Gravity is going down then it is fermenting. Try to aim for the 20C - 21C mark. It will be less likely to create some nasty flavours than higher temperatures. Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 2, 2011 Share Posted February 2, 2011 Is there condensatin on the lid Larry? That is another good sign of fermentation. Link to comment Share on other sites More sharing options...
LarryH Posted February 3, 2011 Author Share Posted February 3, 2011 Thanks - I do have condensation and small bubbles. I will trust the hydrometer. My fisrt batch was very successful. I just dont want to fail the second time. thanks for the tips. Link to comment Share on other sites More sharing options...
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