First Brew ongoing

[Will_the-new-brewer]

Hey all, I didn't have much of a hot break reaction. Does it vary? I saw a little foam, then boiling water.

My log details:
American Pale Ale (LME, from MoreBeer Deluxe Kit)
0845: Fire lit (propane)
0846: Start steeping grains
0900: Heat lowered..creeping above 160F
0906: Heat off...hit 165F
0916: Removed grains/heat water to boil
0939: Water boiling, added extract
0947: Noticed small foam
*0950: Good boil, no hot break, lowered heat to slower boil
0953: Added bittering hopps
1048: Added 5min hopps & Whirfloc
1052: Added 1min hopps
1053: Killed heat (flameout?)

Currently in ice bath to cool to 130F, 2g of water in fermenter on standby.

Not that I will stop the process, but should all still be good?

Will

 

[Bostrows128]

Don't worry about it extract kits don't get that much hot break because its already taken care of during the process of making the extract.

 

[Will_the-new-brewer]

awesome, got it fermenting now!

 

[Will_the-new-brewer]

At 21 hrs now. I have it in my SoFC. Wondering if I should raise the thermostat 1 degree--looks like fermentation is around 63.5 (recipe calls for 68).

 

[RM-MN]

At 21 hrs now. I have it in my SoFC. Wondering if I should raise the thermostat 1 degree--looks like fermentation is around 63.5 (recipe calls for 68).

It looks like you have a good fermentation going so why worry about a few degrees. When the fermentation slows, then warm it up, all the way to room temp, not just a degree or two. Most ale yeasts ferment cleaner at 63 but at least one is reported to add a peachy note when fermented that cool. Without knowing which yeast you used I can't tell any more about it. I've done most of my beers in that range and have not noticed the peachy flavor.

 

[Will_the-new-brewer]

Thanks RM-MN, I did forget to put the yeast on there (I thought about it when I first started posting, but still getting used to the information that I need to add).

It is Safale US-05.

 

[NGD]

It looks like you have a good fermentation going so why worry about a few degrees. When the fermentation slows, then warm it up, all the way to room temp, not just a degree or two. Most ale yeasts ferment cleaner at 63 but at least one is reported to add a peachy note when fermented that cool. Without knowing which yeast you used I can't tell any more about it. I've done most of my beers in that range and have not noticed the peachy flavor.

Not trying to cop the thread, but thought this might pertain to the subject. I’ve been told sudden temp swings are unwanted in brewing. Something to do with yeast giving off flavors if theres a sudden temp differential. Would this not apply in Will’s case since hes only going up in temp?

 

[RM-MN]

The off flavors develop in the early stages of fermentation while the yeast may still be growing or especially in active fermentation. Once the fermentation slows the flavor is pretty much set and all you need to do is encourage the yeast to clean up all the intermediate compounds it may have produced. http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

[NGD]

The off flavors develop in the early stages of fermentation while the yeast may still be growing or especially in active fermentation. Once the fermentation slows the flavor is pretty much set and all you need to do is encourage the yeast to clean up all the intermediate compounds it may have produced. http://www.brewgeeks.com/the-life-cycle-of-yeast.html

Thanks @RM-MN for the explanation and the link. Really cool read and a concise explanation of the yeast life cycle.