1st Brew In the Fermenter. Notes/Feedback?

[Chris_L]

I chose the Simcoe Select IPA from Midwest Homebrewing Supplies I wanted to give an outline of my process, so I can get some feedback on where I can improve. HBT has already led me in the right direction on a lot of levels, & I'd like to continue to use this resource as a way to help me learn & get better with each batch.

Cleaning/Sanitation
cleaned all necessary components with unscented dish soap, & new sponges.
used 1oz. StarSan per 5 gallons H20, as specified.
sanitized all necessary components with new clean sponges in StarSan solution.

Steeped the grains that came with this kit in 4 gal tapwater @ 155 for 30 min. Removed grains, brought to a boil, then removed from heat.

Added 6lbs of Amber LME, & 1lb of CBW Golden Light DME & stirred for 10 min until dissolved & to avoid scorching. Returned to heat.

At first sign of boil, added 1/2 oz simcoe hops.

20 min later, added 1/2 oz simcoe hops.

20 min left in boil, added 1 oz simcoe hops.

2 min left in boil, added 1 oz simcoe hops. Finished boil, & removed from heat.

Set kettle w/lid on into ice bath & let cool to 70 degrees. Stirring every 10 min w/ sanitized spoon from the boil. About 45 min elapsed.

Added 1 gal tapwater, stirred and took a SG reading of 1.064, which was just as recipe called for.

Transferred to fermenter (bucket) through sanitized strainer. Cleaned out remaining trub from kettle, then aerated back & forth 4 times.

Wyeast smack pack that was provided in the kit had been smacked & set aside prior to beginning, & sanitized the outside of the package in StarSan solution. Checked temp once again, (72degrees) & pitched yeast.

Locked the lid of the bucket down, then filled the airlock to the line with StarSan solution.

Set fermenter in a cool 75 degree part of the house w/no light, & started clean up.

These were the notes that I took during the process. All components were provided with the kit, & the recipe was followed as instructed. Checked the airlock this morning and we have a good flow of bubbles starting. Gave the fermenter a good shake to liven up those yeast, & ill let it sit for 2 weeks. Calendar is already marked. I've got Palmer's How to Brew, HBT, & friends already brewing, & wanted to take the time to research & plan my brew day before just jumping in. Appreciate the feedback, and am already looking ahead to what to brew next!

 

[twistr25]

First thing, which is not really a problem, but you may want to try, is adding your LME at the end of your boil. Extract can sometimes have a twangy taste and flameout additions typically aid in reducing that.

First problem I see is your fermenting at 75F degrees. The reactions in the bucket are exothermic so the beer itself will be much warmer than the surrounding and can induce esters and other off flavors if fermented warm. Most ale yeasts need to be in the mid 60s or lower to do really well.

Also, after you set your fermenter, just leave it alone. Shouldn't really be a need to shake it again once it gets going unless you are 100% sure it has stalled, (which you can only tell from a hydro reading). All in all though looks like you started off quite well. Welcome!

 

[kh54s10]

First thing to do immediately is to get the temperature of the wort down. Get a container larger than the fermenter, add 6-12 inches of cold water. add ice bottles as needed to keep the temperature of the wort in the mid sixties. The process of fermentation will increase the temperature of the wort 5-10 degrees which will cause off flavors.

Second, leave the fermenter alone now.

Third, Do not go by a timetable. Use hydrometer readings to determine that the fermentation has finished. I also like to make sure the yeast have had enough time to do all their work. I ferment in primary for 3 week, then package.

 

[kh54s10]

For future brews using liquid yeast, I suggest that you read up on making yeast starters. There is some debate on what the gravity level that makes a starter necessary. Some say anything over 1.060 and others feel it is as low as 1.030. Mrmalty.com and yeastcalc.com have a lot of information.

 

[Mozart]

+1 on improved fermentation temperature control in the future if you can manage it.

If you decide, as suggested, to go with late extract additions in the future, bear in mind that less extract in the wort during the boil will impact your hop utilization. With pre-packaged kits, they're going to give you the amount of hops that is in line with the recipe directions as written. If you change things, like adding the extract later, you'll need to add less hops in order to achieve the same result.

There are certainly a number of free online beer recipe calculators that can help you make that adjustment rather easily - just something to bear in mind if you decide to go that route.

 

[Chris_L]

I'll see what I can do to drive that temp down. I understand that a stable hydrometer reading is the accurate way to measure fermentation, & just planned on beginning to check the readings after two weeks. I'll do a little more research on getting a yeast starter put together on Mrmalty.com Thanks, gentlemen.

 

[BestManBrew]

Apologies for asking unrelated questions, but...

First fermenter doesn't seem to be active (no bubbles coming from airlock tube). Any suggestions on steps to ensure fermentation or tell if the process is working?

 

[twistr25]

When did you pitch? Could you have a leak? Temps? Do you have a hydrometer, if so you can take a reading and see if your gravity is changing. Many times I've had a quick fermentation overnight and then it slows the next day and is not really noticeable, but it is still fermenting

 

[BestManBrew]

Pitched right after we transferred the cold kettle into the first fermenter carboy. Checked this morning and there didn't seem to be leaks. I never took an original hydrometer reading (rookie mistake).

 

[BestManBrew]

Temps are around 68-70F we used Wyeast #1056

 

[twistr25]

So if it is a carboy, you can see into it? Is there any sort of foam ring near the top? I used 1056 once and think it went pretty fast. Also had a small krausen ring, maybe no more than a 1/2". How long has it been in the fermenter so far? If it's been 4 to 5 days, I'd say carefully open it up and try to get a sample and test the gravity. If it's a lot lower than what the OG should have been let it go for a few more days and check again to see if it is still falling. If it's stuck in the 1.020 or so, may need to gently rouse the bottle to get the yeast kicked up again.

 

[BestManBrew]

This is what it's looking like now. We put it into first fermenter on Saturday afternoon so it's been close to 3 days now.

 

[kh54s10]

That is definitely fermenting. With that huge head space it may take quite a while to fill to excess with co2.

 

[BestManBrew]

The foam was higher the first and second days. Just came home to find it slowly subsiding, temp has gone down 5 degrees as well

 

[twistr25]

Yeah you are good to go. Let it ride. It sounded like you were considering moving to secondary, I would advise against it unless you really want to or have another addition. Otherwise, let it be for another 10 days. Keep it cool and in a dark place.

 

[BestManBrew]

Thanks so much for the help. MUCH appreciated


Cheers