PeteOz77
Well-Known Member
Yeah, I know i misquoted it
I have been brewing beer for a extended period of 6 days now, and despite my incredible amount of experience, I still have doubts in my abilities.... LOL
Here's the question.
I brewed a Dublin stout from extract 4 days ago, along with a Munich Lager. Both of them took off within 4 hours or so, which I attributed to starting the yeast ahead of pitching it. I know they were both started warmer than is probably suggested, and they have been fermenting at around 27°C (80°F)
The stout bubbled right along for about 2 1/2 days, then settled into gurgling about once a minute, while the Lager is still bubbling about every 10 seconds.
Is this normal, or do i have a problem?
I am off to the Local Brewing Shop to pick up another extract or two and will talk to the guys there as well, but I thought you might like to give a NEWB some input.
Also, because I am in Australia, and it summer here.. and HOT I may have to brew in a fridge that has been turned up to a warmer setting than usual, as I don't think I can keep these babies as cool as they need to be right now. Would it be OK to CHILL the water that I add to the dissolved extract? I know if I can start the fermenting at a cooler temp it should stay cooler for the entire process.
Thanks in advance for the help!
I have been brewing beer for a extended period of 6 days now, and despite my incredible amount of experience, I still have doubts in my abilities.... LOL
Here's the question.
I brewed a Dublin stout from extract 4 days ago, along with a Munich Lager. Both of them took off within 4 hours or so, which I attributed to starting the yeast ahead of pitching it. I know they were both started warmer than is probably suggested, and they have been fermenting at around 27°C (80°F)
The stout bubbled right along for about 2 1/2 days, then settled into gurgling about once a minute, while the Lager is still bubbling about every 10 seconds.
Is this normal, or do i have a problem?
I am off to the Local Brewing Shop to pick up another extract or two and will talk to the guys there as well, but I thought you might like to give a NEWB some input.
Also, because I am in Australia, and it summer here.. and HOT I may have to brew in a fridge that has been turned up to a warmer setting than usual, as I don't think I can keep these babies as cool as they need to be right now. Would it be OK to CHILL the water that I add to the dissolved extract? I know if I can start the fermenting at a cooler temp it should stay cooler for the entire process.
Thanks in advance for the help!