Ok.
So here is the question. This may be a little premature for me to ask, but I figured I might as well get this out there now.
I am really no stranger to yeast. I have made breads and pizza doughs that consist of yeast, and have had really no minor problems activating.
My first batch I am making is an Amber Ale. I followed the directions on the recipe kit as closely to a "T" as possible. I also consulted a co-worker who has been brewing beers for years.
So the kit said that once the wort was in the fermenter at 70F, just sprinkle the contents of the yeast package and stir it well, then seal it up and airlock it.
However, the package of yeast also had activating instructions - pour contents into 4oz of warm water 80-93F and let suspend for 15 minutes. So I did this, and kept it as close to 90F as possible - there was much movement, but it didnt have the same reaction that I see with bread yeast (starts to rise and get really foamy within the cup). Either way, I let it sit for 15 minutes or so, then I pour in about a quarter cup of wart to start evening up the temperature, waited about 3 to 4 minutes, threw in a little more, and checked the temperature - it was within a few degrees so I then just pitched it, and sealed.
Again, I may be premature with my worries, but is this something partially normal? Should I be concerned? The fermentation is currently happening in one of my bathrooms. I blacked out the windows with a black sheet - and when I keep the door closed it stays at about 70-72 degrees in there.
Suggestions? Or should I just check it tommorrow morning for bubbling in the airlock?
So here is the question. This may be a little premature for me to ask, but I figured I might as well get this out there now.
I am really no stranger to yeast. I have made breads and pizza doughs that consist of yeast, and have had really no minor problems activating.
My first batch I am making is an Amber Ale. I followed the directions on the recipe kit as closely to a "T" as possible. I also consulted a co-worker who has been brewing beers for years.
So the kit said that once the wort was in the fermenter at 70F, just sprinkle the contents of the yeast package and stir it well, then seal it up and airlock it.
However, the package of yeast also had activating instructions - pour contents into 4oz of warm water 80-93F and let suspend for 15 minutes. So I did this, and kept it as close to 90F as possible - there was much movement, but it didnt have the same reaction that I see with bread yeast (starts to rise and get really foamy within the cup). Either way, I let it sit for 15 minutes or so, then I pour in about a quarter cup of wart to start evening up the temperature, waited about 3 to 4 minutes, threw in a little more, and checked the temperature - it was within a few degrees so I then just pitched it, and sealed.
Again, I may be premature with my worries, but is this something partially normal? Should I be concerned? The fermentation is currently happening in one of my bathrooms. I blacked out the windows with a black sheet - and when I keep the door closed it stays at about 70-72 degrees in there.
Suggestions? Or should I just check it tommorrow morning for bubbling in the airlock?