Quantcast

Does this look normal with pictures

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

kronicking

Active Member
Joined
Jun 9, 2013
Messages
27
Reaction score
0
Location
Winnipeg
I brewed this beer around 4 hours ago. It was from a coopers extract kit with DME and dextrose and Nottingham ale yeast. I pitched the Nottingham ale yeast dry. Also when I pitched the Nottingham ale yeast the wort might have been a little warm still but I am pretty sure it was in between 75-80 degrees Fahrenheit.The beer has a white dusty looking ring on top and I was wondering if it was normal.

Thank you

WP_000032.jpg


WP_000033.jpg


WP_000034.jpg
 

lebucheron

Well-Known Member
Joined
Jul 16, 2012
Messages
254
Reaction score
60
Location
La Ronge
4 hours in- not much bad could even happen yet. Beer is actually hard to screw up - relax and such.
 
OP
K

kronicking

Active Member
Joined
Jun 9, 2013
Messages
27
Reaction score
0
Location
Winnipeg
That is personally what I thought too but I thought I would post it just to get some other opinions. I doubt anything bad would be growing after 4 hours.
 

dmob29

Well-Known Member
Joined
Oct 17, 2008
Messages
137
Reaction score
0
Location
So Cal
Don't sweat it, like the others said could be yeast, maybe hops if you used pellets. Also that temp for Notty is fine... very resilient strain, clean too if at lower temps!
 

Cyclman

I Sell Koalas
Lifetime Supporter
Joined
Jan 7, 2013
Messages
7,482
Reaction score
1,246
Location
Aurora
Rehydrating yeast is a good idea- much better fermentations with more healthy yeast, but your beer will be fine if all else is equal, as they say.
 

BigFloyd

Well-Known Member
Joined
Dec 20, 2012
Messages
5,263
Reaction score
765
Location
Tyler
What temp is it now?

If you use Nottingham above 68*F (as measured on the fermenter, not ambient air), get ready to taste some funky off-flavors. It handles cooler (down to 55*F) just fine, but it does not tolerate warmer temps well at all. It's almost like a hybrid yeast that way.
 
OP
K

kronicking

Active Member
Joined
Jun 9, 2013
Messages
27
Reaction score
0
Location
Winnipeg
Thanks for pointing that out. I was reading around and saw that earlier when I was at work and it was little to late. It fermented for the first 2 days with a lot of blowoff at maybe 77F if lucky. I am not too picky with my beer although (drinking keystone till next batch is carbed) So hopefully it will be okay.
 
Top