Where to now?

[TimD1525228520]

Paul and gents,

I ended up mixing a CPA on Sunday lunchtime following the 1.7 kg CPA, 500g LDME and 250gm Dex recipe as described in the recipe resource area.

 

The enclosed yeast was pitched at about 26-27deg which is a little on the high side. Sunday was 35 deg here in sydney and even with three trays of ice couldn't bring the temp down lower and wanted to pitch the yeast ASAP as suggested in the directions.

 

I have been trying to lower the temp of the vessle for the past 24 hours in a larger container with bottles of frozen water. Have since been able to drop the temp down to 22deg for the last 20 orso hours.

 

As at Tues 6pm (approx 54 hour ferment...quick aye) drawn off a vial and popped in the hydrometer for a SG of around 1.010. OG was 1.030.

 

What are my options considering the SG has dropped to perhaps near FG in such a short period? Should i continue to chill the vessle and hope for further fermentation at the lower temp or will i ust bottle up once the SG stabilises? It tastes OK...the standard fruity notes of CPA and a slight bitterness that is not unpleasant?

 

 

Steps to rectify in future...less hot water (if any at all) when mixing the wort on a hot day. Cold water from Le Fridge perhaps

 

Appreciate any input from the lads

Tim

 

 

[Luke]

Hi Tim,

Don't rush it mate, fast ferments are common for ales on the warm side. Leave it another week to clear it up a bit.

[PB2]

Yep, a bit of preparation with 5 or so litres of water in the fridge, chilling down for the brew the next day, will help start at a lower temp.

[Muddy Waters]

Just out of curiosity Paul would you recommend boiling the water before putting it in the fridge? I tend to boil about 10L in my big pot and out that in the fridge the day before brewing but then I go and top it up straight from the tap.

[PB2]

Would only boil the water if the quality is suspect or it has a chlorine smell.