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Old 12-23-2011, 02:29 PM   #1
TheFear1980
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Default My Very 1st Batch Might Be Ruined?

Im nervous I screwed up my 1st batch. I had to laddle out some malt and water because it was over full I definetly need a bigger pan. But my biggest concern is that I might have added the yeast while my batch was to warm. I had alot going on and added the yeast at like 78 degress possibley cooler or higher cant be sure exact temp because I was overly distracted. No action yet but its only been 12 hours .


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Old 12-23-2011, 02:32 PM   #2
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78's ok. 178 is not.

You have first batch noob nerves.....WALK AWAY from your fermenter and relax. Let the yeast do their doing, they don't need you hovering over everything.


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Old 12-23-2011, 02:33 PM   #3
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It's probably OK. But if you haven't already, get the temperature down into the low to mid sixties.
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Old 12-23-2011, 05:39 PM   #4
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Its in the low 70s now I was just worried I added the yeast whole it was still to hot
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Old 12-23-2011, 05:43 PM   #5
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You'll be fine, but unless you are brewing a saison you need to get lower than the low 70's. 65 is a good place to ferment for most ale strains. What you don't want is the heat generated from fermentation to kick your temps into the upper 70's which will create a lot of esters and fusel alcohols.
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Old 12-23-2011, 05:48 PM   #6
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Quote:
Originally Posted by TheFear1980 View Post
Its in the low 70s now I was just worried I added the yeast whole it was still to hot
That's still a bit too warm. If fermentation doesn't start in the next day or two, you could add a fresh package of yeast. But for now, try to keep it at 66-68 degrees.
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Old 12-23-2011, 07:07 PM   #7
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Quote:
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That's still a bit too warm. If fermentation doesn't start in the next day or two, you could add a fresh package of yeast. But for now, try to keep it at 66-68 degrees.
And that's IN the beer, not the temperature of the room.


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