mpenn35
Well-Known Member
I just finished brewing my second batch of homebrew. Here are the details:
Coopers Stout
Brewed on February 5th, 2012
Used store bought spring water for everything. Added one gallon of water to pot, added three pounds dark dry malt extract and brought to a boil. Removed from heat and added Coopers Stout hopped LME. Added wort to bucket with three gallons of water in it, and topped off with approximately one and a half more gallons, bringing the total to approximately 5.5 US gallons.
Used Wyeast Slap Pack 1084 Irish Ale.
Fermented in 6.5 gallon Ale Pail bucket.
Original gravity of 1.048 prior to pitching yeast.
My question is this: Is there a chance that the temperature was too warm when I added yeast? The temperature was above the 78 degrees that my thermometer goes up to on my fermenter when I pitched the yeast, but from what I read, it said that it's better to go ahead and get the yeast added as opposed to sitting and waiting on everything to cool down to the preferred temperature. Any chance it was too hot and the yeast "died" or whatever? Should I wait it out for a day or two and if I don't see signs of fermentation, pitch more yeast? Or should I add more yeast now? It's only been two hours or so since I finished and pitched the yeast.
Also, do I need to do anything to correct the OG since I added three pounds of DME, or is it still accurate?
Thanks!
Coopers Stout
Brewed on February 5th, 2012
Used store bought spring water for everything. Added one gallon of water to pot, added three pounds dark dry malt extract and brought to a boil. Removed from heat and added Coopers Stout hopped LME. Added wort to bucket with three gallons of water in it, and topped off with approximately one and a half more gallons, bringing the total to approximately 5.5 US gallons.
Used Wyeast Slap Pack 1084 Irish Ale.
Fermented in 6.5 gallon Ale Pail bucket.
Original gravity of 1.048 prior to pitching yeast.
My question is this: Is there a chance that the temperature was too warm when I added yeast? The temperature was above the 78 degrees that my thermometer goes up to on my fermenter when I pitched the yeast, but from what I read, it said that it's better to go ahead and get the yeast added as opposed to sitting and waiting on everything to cool down to the preferred temperature. Any chance it was too hot and the yeast "died" or whatever? Should I wait it out for a day or two and if I don't see signs of fermentation, pitch more yeast? Or should I add more yeast now? It's only been two hours or so since I finished and pitched the yeast.
Also, do I need to do anything to correct the OG since I added three pounds of DME, or is it still accurate?
Thanks!