Okay a few questions...
(1) I wound up having to leave my wort out (covered) overnight to get it to cool enough to add yeast.... is it dead probably or???
(2) I live without a cooler in a warm climate - probably close to 85 degrees avg. and that is the temp the wort fermenting at - I was...
Hi - my house sits around 85 degrees during the day - I started my first batch today but after 4 hours the wort is still at 95 degrees... anyway, I've put the wort outside since it gets around 60 here at night so I should be able to add yeast in the morning - but is the 85 degree avg. temp going...
Okay, just noticed that the smack-pack (yeast propigator) says it is supposed to be added to a 1 ltr. solution of "starter wort" 24 - 48 hours before adding to 5 gal of wort... do I need to do this or can I just add it once the wort reaches 70 degrees?
I doubt anybody has dealt with this but I have sulpher in my tap-water... I've used bottled water for the beer but I sanitize with tap water - is this going to create a problem you think?
Wortchiller?
I did add the sugar and I'm actually glad to hear it raises the alcohol content (my next batch is barley wine - any reccomendations?)
Josiah
Hello,
I started my first ever batch of brew today (been dieing to do this for 3 years, finally got my starter kit) anyway, I wanted to check a couple of things -
(1) I am using a 4lb can of extract (Mountmellick Export Ale) which said to mix with "warm water" but I have the "Complete Joy...