Fermenting temp question

[rmcgill]

3.5 days of fermenting now. Basement is 64-66F. The bucket on day 1 and 2 was around 71-70. Today is only about .5F higher then ambient. Think everything is ok?

This is my first batch.

Also, when you put yeast in do you (power kind) do you spinkle on the top of the "wort" or mix it in the liquid. I mixed it... hope this was ok

Thanks for any help

 

[HibsMax]

All sounds good to me. I use liquid yeast. I've read people simply sprinkling the dry yeast into their wort, I've also read people how rehydrate it first. I think you'll be fine. I don't think you need to stir the yeast in BUT you should aerate your wort beforehand; there are a few methods people use. I use a 28" mash paddle attached to my drill and I stir it for 1-2 minutes before pitching. Other people use oxygen with a stainless steel aerating stone. Others simply shake the hell out of their carboy.

 

[DrummerBoySeth]

The bucket was warmer for the first few days because the yeast was actively fermenting, and releasing heat. As the fermentation slows over the next few days, the beer temperature will continue to get closer to ambient... Fear not, this is normal. The reason the temperature was higher was because your yeast were busy making beer!

 

[grimzella]

as far as yeast... with dry.. i have re-hydrated my dry yeast every time. the burping started within 8 - 12 hrs. I hear peeps having great results just pitching dry with no issues. most yeast sachets say to re-hydrate for best results.

 

[geckler]

I pitch then sanitize my hand, cover the carboy then shake the hell outta it. About 20 batches in and never had a stuck fermentation

 

[cherrob123]

Next time, try using a starter for your yeast. There are lots and lots and lots of resources for a yeast starter both on here and on youtube.

For ales especially, the two main factors in better ales is the correct amount of yeast cells and proper fermentation temperatures. Mr Malty and Beersmith are both great resources to help you with yeast.

70-71 is right on the edge of the high side in my opinion, but still very much in the zone.

 

[rmcgill]

Thanks for all the feedback. I know the initial temp was a little high. Thinking of I get more serious to buy a cheap fridge with an added temp control... Currently it's 66f now