Three days in and the signs are good but... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Three days in and the signs are good but...

Reply
 
Thread Tools
Old 01-22-2013, 06:27 PM   #1
glenholster
Recipes 
 
Jan 2013
Posts: 6



Rookie home brewer here, three days in to my first brew using an American
IPA kit. The airlock started bubbling about 18 - 20 hours in and after three days I have about an inch of foam in my fermenting bucket, stored in a 68 degree dark room.
My question is I fear the wort was not cool enough when I added the yeast and while I stirred vigorously in subsequent reading I could have done more. The wort was between 82 and 84 degrees (instructions said under 85 was ok) when yeast was added. So, even though the fermentation appears to be going well should I be concerned? is there any remedial action I should take at the end of 14 days (or now) to correct the cooling issue?

 
Reply With Quote
Old 01-22-2013, 06:41 PM   #2
homebrewdad
HBT_SUPPORTER.png
 
homebrewdad's Avatar
Recipes 
 
Jan 2012
Birmingham, AL
Posts: 3,275
Liked 384 Times on 279 Posts


You'd prefer it to be cooler than that - 70 or less - but what's done is done. That's not nearly hot enought to kill the yeast; worst thing might be some ester production.

Nothing to do now but let it ride. Relax, you'll end up with beer.
__________________
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

glenholster Likes This 
Reply With Quote
Old 01-22-2013, 06:41 PM   #3
the_trout
 
the_trout's Avatar
Recipes 
 
May 2011
Rochester, NY
Posts: 438
Liked 95 Times on 60 Posts


Youre good, dont worry about it. If your caould get the temp down a couple degrees that would be good but not nessisary at all. For redmedial action I would go buy another kit and plan my next brew day!
__________________
Fish Monger Ale House
On Tap
The Fallen - Maibock
Unearthly IIPA
Bottles
RIS
American Black Ale
CT-A3 - Centennial Amber
Upcoming
Imperial Amber
English Bitter

the_trout on untappd

glenholster Likes This 
Reply With Quote
Old 01-22-2013, 06:53 PM   #4
cluckk
 
cluckk's Avatar
Recipes 
 
Apr 2005
San Antonio, TX
Posts: 1,599
Liked 361 Times on 230 Posts


The action of the yeast (gassing and krausen) tells you everything is fine. Yes, it could have been cooler and probably should have. The worst that could happen now is some slight off tastes, but this shouldn't be a problem because for the first few hours all the yeast are doing is reproduction. You have it as a good temperature now. The initial temperature when pitching is mainly to make sure it isn't hot enough to kill the yeast--which it obviously hasn't since you have krausen. Resist the urge to keep peaking and give the yeast some privacy to finish their work.

glenholster Likes This 
Reply With Quote
Old 01-22-2013, 06:58 PM   #5
Jayhem
Recipes 
 
Dec 2011
Culpeper, VA
Posts: 2,640
Liked 279 Times on 225 Posts


If you had good layer of foam (krausen) then all should be fine.

Just FYI for most ale yeasts you want your fermenter in a room or chamber that is in the low 60's. 68F is too warm because the beer temp rises as it ferments, sometimes as much as 8 degrees above ambient air temp and if the beer temp gets over 70F ester production and off flavors develop.
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

glenholster Likes This 
Reply With Quote
Old 01-22-2013, 07:05 PM   #6
BPal75
Recipes 
 
Mar 2012
Millersville, MD
Posts: 221
Liked 15 Times on 14 Posts


I would definitely leave your beer on the yeast cake for at least 3 weeks under this scenario to give the yeast time to clean up after itself given the high starting temp. You may get some fusel alcohols (hot alochol taste) at those temps which won't dissipate with time, but the yeast can convert them to esters which are usually better tasting (fruity) and tend to lose potency over time. once you take it off the yeast, youre stuck with those fusels. The good thing is you brewed a hoppy beer, so a lot of those flavors will be masked anyway.

Next time try cool closer to fermentation temperatures before you pitch.

glenholster Likes This 
Reply With Quote
Old 01-22-2013, 07:06 PM   #7
Brewnoob1
 
Brewnoob1's Avatar
Recipes 
 
Sep 2011
Puyallup, WA
Posts: 980
Liked 24 Times on 24 Posts


You may have some off flavors, but it's far from ruined. Just give it time...time heals most things when it comes to brew
__________________
Keg #1: Empty :(
Keg #2: Empty :(
Kegs 3-5: Empty :(

Ferment #1: Empty :(
Ferment #2: Empty :(
Ferment #3: Empty :(

On Deck: Something....Anything!!!

glenholster Likes This 
Reply With Quote
Old 01-22-2013, 10:29 PM   #8
unionrdr
Heavyweight homebrewing author & air gun shooter
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,988
Liked 3707 Times on 3179 Posts


It's better to pitch the yeast at a low temp & let it warm up slightly than the other way around. Once it cools from 84F down to,say,68F it could go dormant from the rapid cooling. I like to pitch about 66F & let it come up slightly. The yeast are happier that way.
The off flavors you'll get will be eaten by the yeast after FG is reached & they go looking for more food. It usually takes 3-7 days to clean them up & settle out clear or slightly misty from my observations up to this point.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

glenholster Likes This 
Reply With Quote
Old 01-23-2013, 06:51 PM   #9
glenholster
Recipes 
 
Jan 2013
Posts: 6


All -

Thanks for the thoughtful responses. I'm officially back from teh edge of the cliff and shooping for my next recipe. To clarify, I watch incessantly but have not committed the cardinal sin of removing the lid. Still bubbling in the air lock four days in so apparently I'll end up with beer. Building on one of the suggestions here, would there be benefit to going an extra few days or week beyond the two-week fermenting period?

 
Reply With Quote
Old 01-23-2013, 07:05 PM   #10
the_trout
 
the_trout's Avatar
Recipes 
 
May 2011
Rochester, NY
Posts: 438
Liked 95 Times on 60 Posts


absolutley, just because your primary fermentation is done doesnt mean the yeast wont continue to improve your beer. Once they are done eating sugars they will move on to their waste byproducts. I go 3 weeks from pitch to bottle/keg.
__________________
Fish Monger Ale House
On Tap
The Fallen - Maibock
Unearthly IIPA
Bottles
RIS
American Black Ale
CT-A3 - Centennial Amber
Upcoming
Imperial Amber
English Bitter

the_trout on untappd

glenholster Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
3 days, no signs of fermentation turketron Beginners Beer Brewing Forum 13 04-25-2012 11:52 PM
No signs of fermentation after 5 days the7yearplan Beginners Beer Brewing Forum 30 01-16-2012 11:46 PM
Has anyone had no signs of carbonation after 7 days? Byrdbrewer Extract Brewing 10 04-24-2010 07:57 PM
Almost 5 days of fermentation and no good signs... mcampinell Beginners Beer Brewing Forum 15 10-18-2008 02:29 PM
4 days and no signs of fermentation KeithLovesBeer All Grain & Partial Mash Brewing 8 01-27-2008 04:05 AM


Forum Jump