Fermenting worries

[Razorback_Jack]

Hello all,
Complete newbie here to brewing, and I'm hoping to have some decent beer in about 4 weeks. But I have questions... My airlock was pretty active after 24 hrs, a bubble each second. Today (second day), not many bubbles, one every ten seconds. I know this is not really a way to check fermentation, I just wish I could confirm that my efforts are not being wasted.

It took my wort about 45 minutes to cool to even 85 degrees, which is when I pitched the (dry) yeast. I have been told dry yeast is fine, and to let it sit on top for 10 minutes, stir it slightly, and then put the lid on.

The bucket is sitting in a room that is about 70-75 degrees. Does all this sound fine? Dry yeast? Pitching at 85? Is it okay to peek under the lid? And what is it supposed to look like on day 3? My plan is to bottle after two weeks, and then age in bottles for two weeks.
Thanks for help!

 

[youreanimpulse]

What's the OG? Sometimes it can go fast. I'd wait a couple days to check on it, and check the gravity at that point.

 

[youreanimpulse]

Oh and with those high temps I'd think it was a pretty vigorous fermentation. Was 75-80 (that's your actual ferm temp above ambient, conservatively) an ok temp for your yeast? Very few dry yeasts are ok at that temp. It may have some esters you didn't expect.

 

[kh54s10]

It is probably too late for this one but you really want to ferment cooler. Middle sixties is best for most ale yeasts. Do a search for "swamp cooler". Basically a tub with water and maybe rotating ice bottles to keep the fermentation temperature down.

The fermentation process can increase the wort temperature 5-10 degrees above the air temperature. Too warm a fermentation can lead to off flavors and possibly harsh fusel alcohols.

Resist the urge to open the bucket for about 2-4 weeks. Then take a gravity reading wait two days and take another one. If they are the same it is ready to bottle.

It may take 3 weeks or longer to bottle condition properly. Then a couple of days in the fridge.

 

[pricelessbrewing]

I'm with khs. Og? Yeast?
Unless it's a saison yeast you probably want to both pitch lower and ferment cooler. Some folks do like to pitch warmer than ferm temp but they usually mean 3~ degrees warmer than intended ferm temp followed by cooling to ferm temp withij a few hours.

Chilling to pitching temp is important, some would say moreso than the time required. If you don't have access to a chiller, or a water tub to sit it in to cool down in would suggest looking into no chill brewing. Also stirring the decresses chill rate substantially. Add ice to chilling water once it hits 90 or so. Heat transfer is a function of temperature difference, so the cooler the water the faster it chills.

Transfer wort hot into fermenter, seal up completely, and come back later to pitch yeast.

 

[Razorback_Jack]

Thanks all! I didn't realize I could put the wort in the fermenter, and come back later to pitch the yeast. Thought it had to be done quicker. I will check the gravity in about ten days and see. I guess all I can do is wait till then.

 

[pricelessbrewing]

Well it's a fairly strange and old technique that's become pretty popular in Australia. Doesn't affect clarity, shortens brew day, and saves water. All wins in my book.
Personally I'm going to start doing it once I finish brewing for my friends wedding, as I'd rather not try something new with it.

Cooling quickly was long thought essential for clarity to seperate cold break but the aussies have no issues with it. And by transferring hot and sealing, the sanitize the air and container with the high temp of the wort.

 

[Razorback_Jack]

Well, a couple brewing friends of mine told me something and I thought I'd run it by the forum for your opinions. They said that they had heard you can lift the lid just a little after a few days and look for a fermenting ring around the edge. But if it just looks like it did when I started that I could throw more dry yeast on top. How does this sound? Good idea or bad?

 

[pricelessbrewing]

What yeast did you use? What was the OG? What was the recipe?Do you have a hydrometer? If not there's ways you can make one, and it's fairly important to brewing.

You may have killed off some of the yeast by pitching at 85, but fermenting so high will have made them work faster and multiple quicker.

 

[broadbill]

Your fermenation went fast because it was super warm...a fermenting wort sitting in a 70-75F room will be 80-85F. Yeast will be super active at that temp, but also stressed and throwing off-flavors.

It is probably done and you can check it; but you might want to let it condition and see if it will clean up some of off-flavors. It probably won't be 100% though.

Anything you can do to control temps this time of year will be beneficial.

 

[Razorback_Jack]

I'm making a pilsner. Done after three days?? I thought it'd take a couple weeks. I'll do a hydrometer test later today and see. What reading am I looking for? And if it is done fermenting, should I still leave it in or should I go ahead and bottle?

 

[broadbill]

I'm making a pilsner. Done after three days?? I thought it'd take a couple weeks. I'll do a hydrometer test later today and see. What reading am I looking for? And if it is done fermenting, should I still leave it in or should I go ahead and bottle?

It should have taken a good week, but that is at pilsner/lager fermentation temperatures 50-55F. You were a good 20F above that optimum.

I'm afraid this will not be much like a Pilsner based on the temperature you fermented at. Lagers can be a very difficult style to brew successfully, in particular Pilsners. But live and learn, and maybe try an ale next time, and better fermentation temperature control.

 

[Razorback_Jack]

Well, live and learn is right. It was re same when I learned to smoke meats. I should try beers that can ferment at room temp, 70 degrees or so. Meanwhile, maybe this one will at least turn out better than Pabst... Who knows?

 

[broadbill]

Well, live and learn is right. It was re same when I learned to smoke meats. I should try beers that can ferment at room temp, 70 degrees or so. Meanwhile, maybe this one will at least turn out better than Pabst... Who knows?

Keeping the fermenter at 60-65 degrees is closer to where you want to be. even 70F ambient is too warm.

If you could brew a beer better than Pabst, I would consider you among the elite of homebrewers. The American Light Lager category is probably one of the toughest beer styles to get right (if not the out-right toughest). People think that because you can get a 30-pack for under $20 that it lacks quality, and nothing is further than the truth.

Plus, nothing better than an PBR on a hot day!

 

[Razorback_Jack]

That is pretty damn true! I'm smoking ribs today and I've already had two PBR.