Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Noob - Stressing
Reply
 
Thread Tools
Old 03-22-2012, 05:05 AM   #1
Pabst51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 34
Default Noob - Stressing

Hey guys, I'm new here. Been reading through about everything on here and using the search function to find the answers to most of my concerns but it is time to throw a question out there....

I bought a Belgian-Style White Kit from my local Liquid Hobby Store and it has been an interesting ride so far. I'm going through all the noob stress since this is my first batch. OK.... This was a malt extract kit and I steeped the hops. The boil went well as best I can tell and I had no boil overs. I had trouble getting the wort down to the suggested pitching temp. (because the instructions omitted that I should rapid cool) but I got there and pitched the provided yeast from the kit. It is Muntons - E491. I have been reading about primary fermentation temps in the old posts and am getting kinda mixed signals about what temp I should be striving for through this period. I'm seeing suggested general temps and then I see specific ranges for specific yeast strains and beer styles....

So far I'm doing good to hold the temps here at a high of 73 / low gets to about 69. (To be honest I wasn't prepared for the fermentation temp fight from the kit instruction omissions also) I have read several replies from heavy posters here that say the Belgium Ales tend to have higher temp range.

***Can Anyone tell me the temp range for this style beer and with that yeast???? ***

I'm not expecting much from this first try but it sure would be nice to have a drinkable ale at the end of it all...


__________________
With a name like Pabst, you would think I'd have brewing in my blood... =}~

Reason: spelling correction
Pabst51 is offline
 
Reply With Quote
Old 03-22-2012, 05:14 AM   #2
Pabst51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 34
Default

I neglected to add: I am at day 3, Bubbles were very active on day 2 but have drastically slowed today. I (per kit instruction) opened the bucket and added orange peal to the wort and took the SG which was 1.030 / I started at 1.051 (within the acceptable range per instructions) It is working.....


__________________
With a name like Pabst, you would think I'd have brewing in my blood... =}~
Pabst51 is offline
 
Reply With Quote
Old 03-22-2012, 05:16 AM   #3
midfielder5
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Francisco, CA
Posts: 1,463
Liked 72 Times on 64 Posts
Likes Given: 25

Default

The yeast seems to be Munton's Gold, which I have not used but I would keep std. ale yeast fermentation temps (not room temp) below 68*.
It is not a true Belgian yeast so I wouldn't ferment it high to get more esters.
When they say "Belgian-style White" I think of Blue Moon which uses standard, clean ale yeast US 05.
good luck!
midfielder5 is offline
 
Reply With Quote
Old 03-22-2012, 05:20 AM   #4
steber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Kingston, Pennsylvania
Posts: 314
Liked 16 Times on 14 Posts
Likes Given: 7

Default

I'd relax, being its a Belgian style your temps are about right. I'd try to keep it a little cooler than 73. Somewhere around 68-70. The beer inside will be a degree or two higher. Try putting the bucket in a shallow tote with some cool water. It should knock down the temp.
__________________
Quote:
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!
steber is offline
 
Reply With Quote
Old 03-22-2012, 05:23 AM   #5
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Berkley, Michigan
Posts: 1,047
Liked 90 Times on 78 Posts
Likes Given: 493

Default

I'm pretty new as well (only 4 batches). But it seems like you should be alright if you've been keeping it between 69-73 F.

The only thing that I wonder is how often/quickly has it been varying within that range? Most of my reading has led me to believe keeping the temp steady is at least as important as keeping within the recommended range. If it was around 73 when it started fermenting and gradually dropped to 69 as the fermentation slowed, that would be consistent with the warmth produced by the fermentation process. If it was 69 over night and 73 by the afternoon every day, that might lead to some problems (maybe?), or at least plenty of noob stress.

Regardless, you should end up with a decent beer. I made plenty of what I thought were huge mistakes on my first batch and it has turned out to be super tasty.
__________________
Fermenting - Back To School Porter; SSB (Signpost Sour Blonde); County Western (a dark sour); Chris' Tall Ale (Golden ale w/ sour dregs); 4 small batch blends - 1 w/ cherries and 1 w/ peaches Bottled - Where Y'all At?; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse; Back To School Porter, Imperial Robust Porter with vanilla beans Kegged - BBD Belgian Malty Ale
signpost is offline
 
Reply With Quote
Old 03-22-2012, 05:25 AM   #6
iceemone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Portland, Or
Posts: 65
Liked 11 Times on 8 Posts
Likes Given: 7

Default

I'm a noob too, so take it with a grain of salt. I've been fermenting with the same fluctuating ambient room temps, and so far, all have turned out well. Are the temps you speak of the temps of the fermenting beer itself? Or are they ambient room temps? Either way I would RDWHAHB and think about future plans for a swamp cooler or fermentation chamber. Damn. I thought this hobby was going to save us money.
iceemone is offline
 
Reply With Quote
Old 03-22-2012, 05:32 AM   #7
Pabst51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 34
Default

The temps I gave are from the wort (floating thermometer) and I have a temp sticker on the tub also.

Thanks for the quick replies guys. I know from reading through hundreds of threads that I need to just chill (pardon the pun) and relax... The temp thing was just getting to me.
__________________
With a name like Pabst, you would think I'd have brewing in my blood... =}~
Pabst51 is offline
 
Reply With Quote
Old 03-22-2012, 05:42 AM   #8
Pabst51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 34
Default

Quote:
Originally Posted by signpost View Post
The only thing that I wonder is how often/quickly has it been varying within that range? Most of my reading has led me to believe keeping the temp steady is at least as important as keeping within the recommended range. If it was around 73 when it started fermenting and gradually dropped to 69 as the fermentation slowed, that would be consistent with the warmth produced by the fermentation process. If it was 69 over night and 73 by the afternoon every day, that might lead to some problems (maybe?), or at least plenty of noob stress.
To be honest the 69 was pushing it... I haven't looked at the sticker thermometer and seen it any less than 71, no higher than 73... I was guessing it dipped a little more through the night... That darn thing isn't easy to read and I question how accurate it is. I did drop the floating thermometer in while I was checking the SG so I could calc. the temp adjustment for the real SG. It was dead on 73 just at sunset, probably the hottest part of the day in that part of the house.
__________________
With a name like Pabst, you would think I'd have brewing in my blood... =}~
Pabst51 is offline
 
Reply With Quote
Old 03-22-2012, 05:47 AM   #9
Pabst51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 34
Default

Quote:
Originally Posted by iceemone View Post
Damn. I thought this hobby was going to save us money.
__________________
With a name like Pabst, you would think I'd have brewing in my blood... =}~
Pabst51 is offline
 
Reply With Quote
Old 03-22-2012, 06:09 AM   #10
Pabst51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 34
Default

Quote:
Originally Posted by midfielder5 View Post
The yeast seems to be Munton's Gold, which I have not used but I would keep std. ale yeast fermentation temps (not room temp) below 68*.
It is not a true Belgian yeast so I wouldn't ferment it high to get more esters.
When they say "Belgian-style White" I think of Blue Moon which uses standard, clean ale yeast US 05.
good luck!
Thanks for the input and info... To be honest I started with this kit because Blue Moon is what my Lady likes to drink. Thinking next time around I'll use the US-05. I'm guessing I will shoot for the higher wort temps using that yeast?


__________________
With a name like Pabst, you would think I'd have brewing in my blood... =}~
Pabst51 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I have $800 and I am a noob tarentinos Beginners Beer Brewing Forum 47 12-15-2011 06:35 PM
few noob ??s brkoerner Beginners Beer Brewing Forum 7 10-05-2011 05:45 PM
Noob looking for a bit of help crosby8787 Beginners Beer Brewing Forum 11 08-31-2010 03:56 AM
Stressing the yeast WholeHoppness Beginners Beer Brewing Forum 6 05-01-2010 06:26 AM
You know you ARE a Noob when... The Bone2 Beginners Beer Brewing Forum 5 12-27-2007 02:28 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS