Hi All,
First time poster, long time reader!
I've been researching home brewing for some time (perhaps not long enough given my situation with my first brew!).
Process to date: -
1. Clean/Sterilized everything
2. Boiled 4 Lt's of water and threw it into the fermenter
3. Softened a Morgans Export Blue Larger and added it
4. Add 1kg of copper tun brewing sugar No.15
5. Stir gently to dissolve
6. Brewed Copper Tun (Tea bag style) pride of ringwood hops for 10 minutes in a mug of boiling water
7. Added to brew
8. topped up fermenter to 23 lt's with cold water
9. waited for temp to drop to 25 deg then pitched yeast (S23)
10. Stirred
11. Filled airlock
What has happened: -
- A lot of the yeast (perhaps 60%) has fallen to the bottom of the fermenter (although is seems saflarger 23 is a bottom fermenting yeast?)
- After 12 hours, the temp has dropped to 20 ish
- Bubbles were very very very slowly coming through the airlock last night
- This morning there doesn't seem to be any activity
- When I started topping up the fermenter a lot of foam was created... I removed this... should I not have done this?
Questions
1. Did I pitch the yeast at too high of a temp?
2. Should I have left the foam after filling the fermenter?
3. Should I have not stirred after pitching the yeast?
4. How long should I wait before stepping in and doing some damage control due to no fermenting?
5. Most importantly, with these ingredients, what would have you done differently?
Appreciate any feedback and looking forwards to frequenting the forums!
First time poster, long time reader!
I've been researching home brewing for some time (perhaps not long enough given my situation with my first brew!).
Process to date: -
1. Clean/Sterilized everything
2. Boiled 4 Lt's of water and threw it into the fermenter
3. Softened a Morgans Export Blue Larger and added it
4. Add 1kg of copper tun brewing sugar No.15
5. Stir gently to dissolve
6. Brewed Copper Tun (Tea bag style) pride of ringwood hops for 10 minutes in a mug of boiling water
7. Added to brew
8. topped up fermenter to 23 lt's with cold water
9. waited for temp to drop to 25 deg then pitched yeast (S23)
10. Stirred
11. Filled airlock
What has happened: -
- A lot of the yeast (perhaps 60%) has fallen to the bottom of the fermenter (although is seems saflarger 23 is a bottom fermenting yeast?)
- After 12 hours, the temp has dropped to 20 ish
- Bubbles were very very very slowly coming through the airlock last night
- This morning there doesn't seem to be any activity
- When I started topping up the fermenter a lot of foam was created... I removed this... should I not have done this?
Questions
1. Did I pitch the yeast at too high of a temp?
2. Should I have left the foam after filling the fermenter?
3. Should I have not stirred after pitching the yeast?
4. How long should I wait before stepping in and doing some damage control due to no fermenting?
5. Most importantly, with these ingredients, what would have you done differently?
Appreciate any feedback and looking forwards to frequenting the forums!