Hello from essex

[Filthy_Monkey]

Been brewing for 6 or 7 months now after making 3 kits my late father left behind. Since then have made Woodfordes wherry, nog with varing degrees of sucsess. Nog was my best attempt.

On Saturday I pitched a youngs American ipa.

Hope it's as good as all the reviews

 

[Dixon9717]

Welcome to HBT...

 

[lowtones84]

Been brewing for 6 or 7 months now after making 3 kits my late father left behind. Since then have made Woodfordes wherry, nog with varing degrees of sucsess. Nog was my best attempt.

On Saturday I pitched a youngs American ipa.

Hope it's as good as all the reviews

Old kits can be questionable in quality. If you enjoy brewing though, consider it a link to your late father and a tradition that he enjoyed. There is plenty of great information on this site. Welcome!

 

[Filthy_Monkey]

Welcome to HBT...

Thank you dixon

Yes one of the old kits was very suspect I didn't even attempt to sample it. I did use fresh yeast in all 3 of the older kits

Thanks for the welcome 😊

 

[unionrdr]

You'll find plenty of like minds around here, along with a lot of recipes & help. Welcome to your newest obsession!

 

[ncbrewer]

Welcome.

 

[Frognostic]

Welcome to the forum.

I've got a couple of Harvest Bitter kits I need to make, one's probably past its best but I'll make it anyway.

 

[Cyclman]

Welcome to the hobby, and the group, from Colorado

 

[Filthy_Monkey]

Thank you all for the kind welcome.

As I mentioned above I am making a youngs American ipa. The fermentation has been alot more vigorous than I seen before. To the point I had to scape off a thick crud/scum off the top of the fermenter.

Should I take the lid off to see progress with a hydrometer of leave it be?

It's producing a bubble every 20 seconds or so through the airlock.

Thank dave

 

[unionrdr]

If you're referring to the krausen ring around the inside at the top of the liquid line, never scrape that down into the brew. It's bitter & nasty. Just leave it be & all will be better.

 

[Filthy_Monkey]

If you're referring to the krausen ring around the inside at the top of the liquid line, never scrape that down into the brew. It's bitter & nasty. Just leave it be & all will be better.

I mean that the fermentation has been the vigorous it had bubbled up past the airlock. Think from reading pages on here it's called a blow out? The krausen was all over the top of the sealed fermenter.

 

[unionrdr]

Ah, ok. In that case, clean the airlock & re-sanitize it to be sure it isn't plugged. Clean up the mess of course.

 

[ncbrewer]

Since you're getting a blow-off, I wonder if the fermentation temperature is a little high. You can get a blow-off at normal temperatures, but it's more common if it gets too warm. If so, a swamp cooler might be worthwhile. It should improve the beer.

 

[Filthy_Monkey]

It's on the warmer part of the recommended scale. The room has been a constant 24 degrees c since Saturday lunch time.

I tapped of a trial jar and took a gravity reading it's already down to 1017 from 1057 in 72 hours that seems a little excessive?

Time will tell

Cheers guys

 

[ncbrewer]

Keep in mind that during active fermentation, the beer can be 5 - 10 degrees warmer than ambient due to yeast activity.