Fermenting/Hydrometer Questions

[nytimez]

Hi all -- My first batch has been fermenting for about 40 hours now.

There are tiny non-moving bubbles in the airlock that formed pretty much immediately (actually, I've seen one or two go to the surface and break, but they're mostly non-moving). No other airlock activity.

There's a 1 to 1.5 inch krausen clinging to the walls. I did not open my bucket, this is visible (white bucket, semi-translucent). This formed mostly between hours 24 and 30 and has not changed since (as far as I could tell).

I won't panic over what seems to be a lack of activity because I read the sticky on fermentation... but here's where I messed up: I didn't take a hydrometer reading when I moved the brew from the pot to my siphonless fermenter.

I know I should have... but I was so intent on following the letter of the kit instructions that I completely forgot about it (the instrux on this kit don't mention a hydrometer reading until day 12 -- I know what the final gravity should be, but not the OG).

Should I take one now? Or just wait? Any other tips here?

FWIW, it got hot-tish here yesterday and I wasn't around to turn the AC on. I'm guessing it went up into the 80s in my apartment, although it may have been a little cooler in the area where I have the fermenter.

I'm guessing the heat could have slowed or stopped the yeast... I am keeping the AC on the next couple of days, if it's not too late.

 

[unionrdr]

Not to worry! Those temps are not high enough to kill the yeast. Just throw some off flavors & the like. Yeasties are tough little critters. Your brew may've finished initial fermentation,& slowed down for the long haul.
Get those temps down & let it reach FG,then give it another week to clean up & clear more.

 

[nytimez]

Not to worry! Those temps are not high enough to kill the yeast. Just throw some off flavors & the like. Yeasties are tough little critters. Your brew may've finished initial fermentation,& slowed down for the long haul.
Get those temps down & let it reach FG,then give it another week to clean up & clear more.

Thanks.

How many times do I have to brew before I stop worrying about all these little issues?

 

[unionrdr]

Thanks.

How many times do I have to brew before I stop worrying about all these little issues?

As many times as it takes for you to get your own personal process down pat. For me,I calmed down a lot after my 1st brew. So far as brewing wort & fermentation is concerned. The other stuff is of the sort that we are always refining to make things faster & easier.

 

[BigBrewHawk]

Btw, how hot is TOO hot during fermentation and conditioning? I don't have central air and it's getting really hot here. Currently have a batch of honey amber ale in the bottles for the last week. Was planning on waiting till the carbonation got pretty strong until I moved it down to my basement, to slow things down.

 

[rycov]

thanks.

How many times do i have to brew before i stop worrying about all these little issues?

3

 

[unionrdr]

Temps don't matter a much during conditioning as they do when Fermenting. Especially the 1st 4 days or so (initial fermentation). That's when fusel alcohols,& other off flavors occur. I'd say that 75+ is getting high. 80-90F is def way too high.

 

[bechard]

My brew bucket looks the same for my Blonde Ale (soon to be Strawberry Blonde) that I brewed up on Sunday. No airlock activity, but you can see krausen through the side, and see it really well when I shine a flashlight on the top of the bucket.

No worries, just keep that temperature in check. Mine is stable at 68F for reference.

 

[bechard]

3

Yeah, heh this is my third brew myself, and not a care in the world. Three is the magic number.

 

[grace1760]

Thanks.

How many times do I have to brew before I stop worrying about all these little issues?

3

This is also the correct answer to "how many home brews must I drink before I stop worrying about all these little issues?".

 

[nytimez]

I'm in the low 70s here, that's as cool as I can get my apartment. It's 93 friggin degrees outside right now.

I sniffed around my fermentor lid and there's a hint of a beery smell, so that's encouraging, I guess -- but it's so hot here I'll probably have some of those off flavors mentioned above.

Hopefully it won't be too "off."

I think my next batch is going to be one of those saisons so I don't have to worry so much about the summer heat.

 

[rycov]

things to look for are beers that can stand a little higher temp, especially in the summer, wits do well. but honestly fermenting a little higher isn't gonna kill your beer. i've done plenty of enjoyable beers that were higher than they were supposed to be. maybe they weren't perfect, maybe they wouldn't have won any awards. but every sunday all of my loved ones come to my house for food and homebrew's, and i can honestly say that i never get any complaints.

 

[Dr1nkBeer]

things to look for are beers that can stand a little higher temp, especially in the summer, wits do well. but honestly fermenting a little higher isn't gonna kill your beer. i've done plenty of enjoyable beers that were higher than they were supposed to be. maybe they weren't perfect, maybe they wouldn't have won any awards. but every sunday all of my loved ones come to my house for food and homebrew's, and i can honestly say that i never get any complaints.

+1
Concentratre on the first few days when its really huffing along ... after that under 80 should be fine for conditioning.
My family never complains... until they get air out of my tap!