Real ale

My real ale thinks its a meringue less than 24hr in is this normal

 

It's not 'normal', but I've had it happen a few times. Mostly when pitching temps were high or repatching yeast from a previous batch. What sort of yeast are you using, what temp did you pitch at, and what is your OG?

 

Yeast was in kit temp was at 20 but soon went up to about 25 as this is coldest place I could find what is og

 

OG= Original Gravity, a reading taken with a hydrometer.

 

25 is is too warm! Try to start fermentation lower, say 17 degrees C. Also try and place the fermenter in a large tub, add ice or frozen soda bottles to keep temps lower.

 

Never thought of adding frozen bottles

 

Just be very gentle with the ice, lower the temp too much too quickly and you can hear the yeast say FU, I'm taking a nap.

This would be for your next batch, I believe it may be too late for this one for cooling to have much of an effect.

 

So just let this do its stuff as it is

 

I would guess the hot ferment temps may have already done potential damage as the critical time for yeast developing off flavored due to high temps is in the beginning up to peak fermentation.

It's ok, just try next time to start cooler and stay 65 to 68 F.


Wilserbrewer
Http://biabbags.webs.com/

 

Guess it better to brew when weather is not so hot

 

The only batch out of about 25 I've done that I had to throw away was the one that fermented at 80 fahrenheit, broke my heart to dump it. Temperature control is key to beer making. Don't be discouraged if it isn't good, just a lesson learned

 

I would of been alright stupid english weather don't know what to do with its self

 

Kust had a look and all throff has gone bubbling nicely and smells quiet nice

 

Don't have one, but ordered one hopefully have it for early next week

 

Do I need to move from bucket to secondary before bottling or can it stay in bucket

 

You can just leave it in the fermenter for 2-3 weeks, then into your bottling bucket. Or if you want you can secondary it. Just don't be opening the fermenter any more than you have to!

 

It should still be drinkable. Just likely to be fruitier (esters) and probably have a hot-alcohol flavour; i.e. it could have been better.

 

You might want to let it condition (fancy word for "sit there and do its thing") for a week or two longer than you otherwise would have. The yeasties should go back and clean the brew up.

I'm lucky and have a cellar that stays a constant 65* (18*C). That said, conditioning time has cured a lot of ills whenever I've screwed something up.

 

It all looked good and bubbles had stopped so bottled it and added sugar now just going go leave it a while and see how it goes and if it's not good so be it I will just not do any when theres a heat wave in progress lol

 

Bubbles stopping doesn't mean it has stopped fermenting. You need constant gravity readings (over a couple of days) to confirm it's finished. Generally, 10 days would be a minimum (but it does depend on OG, temp, yeast strain etc). You might get some bottle bombs - store your bottles where they aren't going to do major damage if they explode!

 

I dont have a hydrometer yet so just going to wing it on this batch my hydrometer should come soon so will have it for next batch

 

Bottles are in wardrobe only place we're i have constant temp then will transfer them to shed

 

Tried a bottle and it tastes really good