ClemS Posted February 8, 2011 Share Posted February 8, 2011 I'm now on my Fourth Brew and I chose a Pilsner for this one. As per usual I was brewing starting at around 1130 at night after the kids are in bed and the wife was giving me that look of are you done yet and are you coming to bed??? So being in a hurry I pitched the yeast and did not accurately check the temp. This was two days ago and no bubbles. So the question is what yeast is in the Thomas Coopers Pilsner Kit and where can I get more? Also I have read that this is a larger Yeast and hence I assume that will require cooler temps? The advice of the fellow brewers is appreciated Clem Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 8, 2011 Share Posted February 8, 2011 You will need a lager yeast Clem - S-23 would do the job or you could get a more specialised liquid yeast if you want to spend a bit more. Ferment at 13-15C. But first check to see if it is already fermenting. Take a gravity sample and see if it has dropped. Is there condensation on the lid? That is also a good sign of fermentation. Link to comment Share on other sites More sharing options...
LazyDave Posted February 8, 2011 Share Posted February 8, 2011 I would be interested to know at what temperature you think it was pitched at. Do you think it was higher or lower than the recommended (13-15)? Are you in a cool or warm climate? How was the temperature in your home at 11.30pm, and during that night? Link to comment Share on other sites More sharing options...
MattH Posted February 9, 2011 Share Posted February 9, 2011 The Fermentis Saflager yeasts should be close to what you want ;) http://www.fermentis.com/FO/60-Beer/60-11_product_rangeHB. Lager yeasts are bottom fermeting yeasts so its not unusual to not see much activity on top . Link to comment Share on other sites More sharing options...
ClemS Posted February 9, 2011 Author Share Posted February 9, 2011 Hey Guys, Thanks for the advice, long story short, crisis has been adverted it started bubbling this morning! Muddy waters was right, some condensation last night and bubbling this morning. The background story, I live in Hawaii to maintaining temp is my constant brew worry. To solve this one I use a garbage bin with water in it for the fermenter to sit in and periodically add ice. The temp normally hovers around 24-25 degrees without ice thanks to the AC with ice twice a day I can keep it at 22. With this brew the mistake happened because A I did not read the instructions to see it was a lager yeast (I'm a guy we never read instructions) B I looked at the thermometer while it was in the bucket with ice and so i could not get a really good look at it. My guess is I pitched the yeast around 33-34 degrees. While brewing I checked the thermometer and it read 36 so I added ice to the bucket, looked and it again and I swear it said 24 (thinking it was a ale yeast) so a pitched the yeast. When i went to take a SG reading it was showing 32 which was about 5 min after pitching. So what ever Coopers makes there yeast from it damn strong stuff. This one: Thomas Coopers Pilsner Kit 3lbs of pale Malt extract (liquid) OG 1038 FG TBA Clem Link to comment Share on other sites More sharing options...
Matty A Posted February 9, 2011 Share Posted February 9, 2011 That is extremely hot for a lager yeast. As Muddy said it should be around the 13 - 15C. If it is brewing at a Warmer temperature then it can produce off flavours. I may be inclined to pick another ale kit or an ale yeast to try and brew it as I couldnt be sure what it may turn out like at that temperature. The Ale yeast would love the 22C that you can keep it at. Link to comment Share on other sites More sharing options...
Trusty1 Posted February 9, 2011 Share Posted February 9, 2011 While pitching at 30 plus is not ideal it is not such a problem. The FAQs say it can handle up tp 40 but is not recommended. However, if you pitch at that temp you should then try to bring the wort temp down to the 13-15C mark mentioned earlier, over the next 24 hours to reduce the chance of 'different' flavours (ones you don't want) in the final product. Link to comment Share on other sites More sharing options...
PB2 Posted February 9, 2011 Share Posted February 9, 2011 Ale yeast will continue to ferment beyond 40degC - and make disgusting beer. [sick] [rightful] Lager yeast will perish at 37.5degC[rightful] So, Clem, you are pushing the yeast to the limit with this brew... Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.