I know, I know....DWRAHAHB

[Dotmo]

Not sure where to start on this one...
Caught the brewing bug

Got a kit for xmas and successfully brewed a nut brown. Came out amazing (was it? I dunno, but I made it! :rockin: ).

I went to a supply store and told the guy the equipment I had (1-gal gear), my limited brewing experience, and that I wanted stuff for a light and dark beer. He gives me grain, DME, and hops for both batches and labeled them. He gave me 1 pack of yeast and says "This is enough for 5 gallons. Split it between the two batches and you'll be fine." Ok sure, no problem. I asked if there was anything specific about brewing pilsner or porter, or should I just follow a standard beer direction set. He said following a standard set of instructions will be ok.

I brewed the pilsner first after scouring the internet for instructions on 3/21 (found this site after the fact). Hydrometer is in the mail, so no reading. Into the 1-gallon it goes with about 1/3 the pack of yeast. Pitched it and shook like all hell for a while (sanitized hand over mouth of jug), air locked it and set it aside. I tried a little finger-coating from the side of the brew pot and was really sweet - ok, good.

Here are my notes on activity -

-Into fermenter at 4:00pm 3/21 (F+0hrs)
-@ F+9hrs, 1 air lock burp every 7 seconds. Nothing significant.
-@ F+20hrs, 1 air lock burp every second. Heavy foam startig to form (still white, but covering surface. One 'hill' in center - slightly darker than white. Ambient room temp: 73deg (kept in a dark area away from heat)
-@ F+24hrs, 1 air lock burp every 3/4 second. Krausen starting to form above foam, building up to neck.
-@ F+33hrs 1 air lock burp every 7 seconds. Foam stable at same height.
-@ F+57hrs -now-, slowed down even more.

Here's my question. Its not about "has it stopped?" (you thought I was going there, didnt you? ), but am I screwed regarding fermenting temp? It's been 70-80 degrees out during the day (in the northeast!?!?!?!?!). There is still active bubbling in the yeast cake, and it doesnt look like anything bad is happening anywhere. I am only worried about the effect 3 days of 70-80 degrees is going to have on the taste of this kind of beer.

 

[BuddyWeiser]

It might matter what kind of yeast it was. I've had some yeast smell like bananas, like the runtz candy bananas, when it was done fermenting. It fermented at around 75+.
But then after sitting 1 more week in the fermenter and then 3 weeks in the bottle, the candy banana smell and taste totally disappeared for me.

 

[JohnnyO]

If you're using ale yeast, you aren't making a pilsner.

With most ale yeasts, 70-80 degrees is far too high. You need to find a way to get your temps lower. Research "swamp cooler" on here to start.

 

[Dotmo]

If you're using ale yeast, you aren't making a pilsner.

With most ale yeasts, 70-80 degrees is far too high. You need to find a way to get your temps lower. Research "swamp cooler" on here to start.

Safale US-05

 

[ktillman1]

It might have some off flavors.. You might like them... I would give it a few weeks after bottling. Ferm temp is important. I was never really impressed with my beer until i could ferment at the right temps. Still even the ones that i made in the 75 range with SA 05 were drinkable....

 

[homebrewdad]

You may very well get some off flavors due to the high temps; remember that the fermentation temp is higheer than ambient temp, usually by the order of 5-10 degrees (so you were actualy fermenting at 75-85... or even 80-90 degrees).

Like another poster said, you may enjoy those flavors, which whle not "to style", may add character to the beer for you. Do beware, though, that high temps are where fusel alcohols form... these can impart a warm flavor, a boozy flavor, or even a solvent/rocket fuel flavor.

 

[wilserbrewer]

As you know by now, high ferm temps are not ideal, but you could be having far worse issues...it's only a gallon batch...it will be fine w/ some time and aging, perhaps not at its best, and the acronym is RDWHAHB.

My god your records are more detailed than the critical care unit at the hospital...RDWHAHB

 

[homebeerbrewer]

I agree that the high temps will give you off flavors, but leave it in the fermenter for at least two weeks - four would be better - and the yeast will clean up a lot of those flavors for you. Get ourself a bucket big enough to hold your fermenter, place your fermenter in it, and fill with water to the top of the wort that's inside your fermenter. Keep it cool by adding ice, but not too much, you'll want to keep the water around 60-65 F.

And yeah, it's RDWHAHB (Relax, Don't Worry, Have A Home Brew).

Welcome to the obsession.

 

[iv_hokie12]

You might get some off flavors, but virtually all my beers ferment that hot as I don't have a good way to keep the temperature down in my apartment. I get plenty of good brews.

 

[Yooper]

I'd recommend getting a "fermometer"- one of those stick on temperature strips for the side of the fermenter. If your brew store doesn't have one, an aquarium strip for the outside would work just as well, and they are about $1 at places like Wal-mart. If it's too warm where it is, it can be easily moved to a cooler place, or even placed in a water batch with a frozen water bottle. Keep the temperature of the fermenting beer at 72 degrees or less when using S05 if you possibly can!

A pilsner is a lager, so your beer isn't technically a pilsner at all. (Pilsners require cool fermentation temperatures in the 48-52 degree range and special yeast). But you can call it an American cream ale and it will be closer. The warmer the fermentation, the "fruitier" the resulting beer will be from the yeast fermenting at a warm temperatures. Sometimes it's like bananas or even like fruity bubblegum. As a general rule, fermenting cooler is better for almost all beers.

 

[Dotmo]

Thanks for the input everyone! And also thank you for letting me know the correct type of beer I am making. As it is a learning process, first order of business; find a brew shop that is a little more helpful, especially for the novices. Currently RDWAHAHB'ing .

During the days of the serious bubbling, there were some slightly sweet smells coming from the air lock. Checked it again a few minutes ago and the sweetness has subsided, and has become much 'cleaner', i guess is a good way to put it.

I plan on keeping it in the fermenter for a while for the yeast to clean up - it will also give me an excuse to buy more brewing gear! If at bottling time I try it and it has off-flavors, is my understanding correct that dry hopping with full-leaf will aid is masking those flavors, or is it similar to putting duct tape over a hole in a muffler - it'll kinda work, but will still be able to tell - or would I be biting off more than I can chew at this point?

Thanks everyone! Brew on :rockin:

 

[Canada2012]

Most of my experience is in making Mead and Hard Apple cider and just recently got into beer. Let it age and see how things go. Who knows you might like it.

 

[homebeerbrewer]

I know it's a hike for you, but the Homebrew Emporium in West Boylston, MA will help you.

 

[wilserbrewer]

If at bottling time I try it and it has off-flavors, is my understanding correct that dry hopping with full-leaf will aid is masking those flavors, or is it similar to putting duct tape over a hole in a muffler - it'll kinda work, but will still be able to tell - or would I be biting off more than I can chew at this point?

Thanks everyone! Brew on :rockin:

"or would I be biting off more than I can chew at this point?"

refer back to RDWHAHB

be forewarned and advised...sampling your pre bottle conditioned brew will not taste like bottle conditioned brew...it will be flat warm and green...again refer back to RDWHAHB and wait for it to carb and condition in the bottle then crack one....hopefully by then you will have brewed more and have more brew in the pipeline so you wont be not RDWHAHBing over this gallon of beer