Advice on ingredients for brewing my first beer.

[Stand]

That looks like a nice recipe.

Isn't it triple?

 

[Ian DSouza]

I've almost finished my first (beer) brew day. So, I had minimal ingredients - DME, Fuggles hops, coriander powder and orange zest. I am waiting for the finished product to cool down before I pitch my Belgian Abbey yeast and yeast nutirent (Ammonium phosphate and Zinc). I went lighter on the hops than what the recipe asked for because I was worried about going overboard on the bitterness. At the moment, it has a fairly bright taste of orange. I like it but hope the fermentation process will dampen it out a bit.

 

[kh54s10]

I've almost finished my first (beer) brew day. So, I had minimal ingredients - DME, Fuggles hops, coriander powder and orange zest. I am waiting for the finished product to cool down before I pitch my Belgian Abbey yeast and yeast nutirent (Ammonium phosphate and Zinc). At the moment, it has a fairly bright taste of orange. I like it but hope the fermentation process will dampen it out a bit.

Unless you used a huge amount of orange zest, I would imagine the flavor will "dampen". Un-fermented wort will always taste a lot different than a finished beer. Much stronger in flavors.

 

[Ian DSouza]

I think I may have run into a issue. There is a white residue at the bottom of (each of) my primary fermenters. It's been nearly four days since I put the wort in the fermenter. I did add a tiny pinch of ammonium phosphate and zinc (as yeast nutrient) on the first day. The initially few days saw a lot of bubbles in the wort. However, today the bubbles have decreased drastically and I wonder if the yeast has already flocculated. Unfortunately, I don't have a hydrometer with me to take a gravity reading. Is it possible for the yeast (Belgian abbey) to finish its job in four days?

The only two things that come to my mind that could change this: 1) Add more sugar to see if the yeast resumes the fermenting. 2) Add more yeast nutrient.

 

[Silver_Is_Money]

Is it even possible for the yeast (Belgian abbey) to finish its job in four days?

Yes, and given your 90 degree temperatures and lack of temperature control it is even more likely, but give it several more days (at least) for the yeast to clean up after themselves. You really need a hydrometer.

 

[Ian DSouza]

given your 90 degree temperatures and lack of temperature control it

Regarding the temperature.. During the day, I had the fermenters sitting in front of a table fan. I'm not sure how much that helped though.

 

[kh54s10]

That looks totally normal and the four days is to be expected at that temperature. If you add sugar any fermentation will just be fermenting that addition. Nutrient will do nothing if the fermentation is finished.