First cider and dark ale

[rus]

Hi guys!

So the first thing I have done is make up a Mangrove Jacks apple cider.

In hindsight I think it's possible that I added the yeast in while it was too warm. I was in a nooby nervous rush to get it done. During fermentation it never really did much, never saw it bubble.

I've bottled it now. I tasted some while bottling, and while it smelt delicious, it tasted poor. Not much of the sweet apple scent was present to taste.

I then made a dark ale. I made a mistake with the boiled water as I should have used less of it due to being in the middle of summer here. After adding the cold water I just couldn't get the temp to drop to where I wanted it. It was stubbornly staying at around 30 degrees C. I ended up putting the fermenter in a container of cold water for a few hours, which I think ruined the stick on thermometer because it was still saying 30 hours later. So I thought bugger it, surely it has cooled down somewhat, and added the yeast anyway. It has been 2 days and unlike the cider it has been bubbling away constantly. Like every 5-10 seconds. I am resigned to the fact that the temp is probably getting up in the high 20's in the day and might come with some nasty flavours in the end.

Should I move it back into a container of cold water?

 

[HB_in_Subic]

Temperature control during fermentation is really key. Most Ale yeasts need to be at or below 20C. I would recommend a swamp cooler (bucket of water, ice, and fan blowing over wet tshirt draped over the fermentation bucket). Also use frozen water bottles and swap them out as needed and refreeze for the next round.

You need to look into a better solution for a fermentation chamber that fits in your budget in the future. Also a wort chiller will help get it below the 30C followed by an ice bath for your kettle.

Temps above the recommended temperature range can cause all sorts of off flavors, etc. I would also invest in a temperature strip that attaches to your fermentation bucket, something like this http://www.austinhomebrew.com/Beer/Thermometers/Stick-On-39-82-degrees.html they are cheap and give you peace of mind about actual temperature

 

[rus]

Thanks for your reply.

I'll add blocks of ice and the other things you mentioned first thing tomorrow. Do you think it's too late for this brew? It has been almost 4 days fermenting now.

 

[HB_in_Subic]

You can only wait and see how it comes out. It will be beer soon enough, just have to wait and see. I would let it ferment for a good 3 weeks before taking a hydrometer reading. This will give the yeast a chance to chew up some of the byproducts and clean up what they can. It really depends on what yeast you used and temperature tolerance. I would look up the yeast's temperature range to see how high it can tolerate (a fair number can go to 77F). I use Mangrove Jack's M27 Belgian Ale yeast to make beer in a fermenter that is exposed to ambient air. It can go up to 30C.