Brewed my first batch today. Everything went well. Brought the wort temp below 75 via a wort chiller. Transferred to Carboy and tossed my yeast. I but the fermentor in its place and started to clean up. I checked the temp on the remaining wort and it read above 80. Is this going to kill my yeast? If it dies can I add more yeast to save this batch?
Fermenting temp to high
- Thread starter Mindhop
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RugenBrau
Well-Known Member
I'd get your carboy or bucket into a bucket of water and throw some ice in to keep the temps down. What yeast did you use?
Jamminjoenapo
Well-Known Member
You will be fine. It might create some off flavors, but more than likely you won't notice especially since it's your first batch.
There was no sign of fermenting as of yesterday afternoon. I re aerated and added some more yeast. The next morning it was bubbling away. As all of you know this being my first batch this was a very excited moment. I took pictures and videos and annoyed my wife talking about it. One of the coolest things I have ever done. Thanks for the help.
BigTerp
Well-Known Member
You definitely do NOT want to aerate once fermentation has begun or has completed. You probably just oxyegnated the hell out of your beer. How did you re-aerate it?
And by no signs of fermentation I'm assuming your referring to airlock activity, right?? Airlock activity is NOT an indicator of fermentation, or lack there of. A hydrometer reading is the only way to truly tell if your beer is done fermenting. My last batch (Fat Tire clone) bubbled for only three days. I still didn't take a hydro reading until the 2 week mark. My current batch (American Brown) is still bubbling 5 days later. And I'll do the same hydro reading at 2 weeks to see where things are at.
within 24 hours isn't usually an issue, I wouldn't worry about it
BigTerp
Well-Known Member
Maybe I misread the OPs post and fermentation hadn't started?? But if it had already started wouldn't reaerating be a big no no even it was only 24 hours after fermentation began??
it sounds like it hadn't started yet, and since it was the first batch id assume it was underpitched and probably true.
in bigger beers its sometimes recommended to re-aerate 12-24 hours after pitching to help propagate to the proper #s. if it was already krausened (which i doubt), then it would be a no-no, and if krausen has already fallen, then its a very big no-no.
in bigger beers its sometimes recommended to re-aerate 12-24 hours after pitching to help propagate to the proper #s. if it was already krausened (which i doubt), then it would be a no-no, and if krausen has already fallen, then its a very big no-no.
BigTerp
Well-Known Member
Gotcha, that makes sense
Hang Glider
Beer Drinker
Not sure that aerating or re-pitching was the best thing, temps certainly needed help ,but thinking back 11 years to my first batch - OMG - I bet it was awful, but I was SO impressed with myself. So a big +1 to the above observation.
He'll get better as he spends time on HBT
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