First Batch

[WvBrewNoob]

I just put my first batch in the fermenter. In retrospect I think I may have hosed up. I dont think I let the wort get cool enough. How much trouble is this gonna cause?

 

[david_42]

Two possible problems:

Infection from bacteria as the temperature falls through the 100F-80F range. Not much you can do there.

Dead yeast, if you don't see a krausen (sounds better than a layer of scum) form within 24 hours, re-pitch.

 

[WvBrewNoob]

OK what and when do I look for to detect infection.

 

[Sasquatch]

You'll see colonies of fuzz, perhaps, on the extreme end. On the other end, you may not detect an infection till after you bottle, and you find that things come out tasting like band-aids or vinegar.... You think you pitched yeast at to high a temperature? Why not throw some more in there to be safe?

As long as you're clean so far, you'll be okay.

 

[homebrewer_99]

Do you remember what the temp was?

Be sure to take REALLY GOOD notes while starting out...and along the way.