I'm new I'm new..I DONT KNOW WHAT TO DO!

[n00bBrew3r]

Started my first brew ever and it is a cooper stout liquid malt extract with a pound of extra dark dry malt extract and a pound of dextrose pitched with the yeast from the kit. Here is what's going on. I pitched my yeast too high probably around 88 to 89 degrees but once it cooled it has remained at a constant 74 degrees.. 24 hours in there is slight bubbling about 2 minutes apart. 48 hours in there is more bubbling about 1 minute apart. 72 hours in there is bubbling about 15 to 20 seconds apart. 96 hours in...nothing. it went completely dead so i took the lid and airlock off and did a gravity reading my original gravity was 1.046 my gravity today is 1.012 so any idea as to what is happening, i'm sure it hasn't fermented out, should i pitch more yeast??

 

[Rivenin]

if it's at 1.012 i'm pretty sure it's fermented out, it may go a smidge lower. but i highly doubt it.
If it did ferment that warm (the original almost 90* ) you'll prolly get some off flavors (usually fussel alcohol) depending how long it was that high. But other than that, sounds good! just next time, pitch it and keep it in the high 60s/low 70s depending on the yeast.

hopefully that helps! and welcome to the hobby!

 

[LandoLincoln]

I wouldn't. You had some stressed out yeast is all. And you very likely didn't pitch enough yeast. And you fermented too warm. This is not going to be a stellar beer, but it will be YOUR beer. Take notes of what you did and read up on here on what you can do better next time.

 

[n00bBrew3r]

thanks i appreciate the advice

 

[BigFloyd]

What yeast did you use? Your temps (both pitch and ferment) are pretty darn high for most ale yeasts.

There's no sense pitching more yeast into it at 1.012. Leave it alone for another week and check it again to be sure it's done.

 

[mtyquinn]

1.012 for an extract stout is probably pretty good. You might be done. Bubbles are not the most accurate form of fermentation (gravity readings are), if you had even a small leak in your bucket it can fool you. I wouldn't worry too much. "Relax, don't worry, have a homebrew." Give your beer a few more days in the fermenter and then proceed.

That being said, learn a few things here. Make sure you pitch enough yeast, and try and pitch at the temp you will ferment at. In the seventies is usually a bit too hot, go for 67ish for an ale. Make sure you get oxygen by shaking or some other method when you pitch your yeast. Your stout will probably be just fine, but I would get working on your next masterpiece.

 

[n00bBrew3r]

I wouldn't. You had some stressed out yeast is all. And you very likely didn't pitch enough yeast. And you fermented too warm. This is not going to be a stellar beer, but it will be YOUR beer. Take notes of what you did and read up on here on what you can do better next time.

what if i pitched more?? it stayed at that temp for probably 4 to 6 hours but i'm going to be using my downstairs closet from now on. i left it upstairs in the laundry room closet( with no washer or dryer) and i think it would work better next time downstairs it's usually around 68 to 70 degrees down there

 

[JR_Brewer]

If I'm looking at this right, your Apparent Attenuation is around 74%, which is about what you would expect using extract. So no, don't pitch more. Give it another week or two, and give the yeast a chance to finish and clean up some.

 

[n00bBrew3r]

oh yea and thanks!

 

[n00bBrew3r]

i'm going to leave it in for 2 weeks rack half of it to prime and bottle and the other half to sit in secondary for a month and see how much of a difference it makes, seeing as this is my first try i want to learn as much as possible about it and decide what's better for me to do personally

 

[BeerGrylls]

You made beer. More important .. how do you like the taste?

 

[n00bBrew3r]

i don't know, i just used the yeast that underneath the lid from the coopers can.

 

[n00bBrew3r]

it's still in primary I pitched around 4pm eastern time 2/15

 

[unionrdr]

So it's only been actively fermenting about 3 days or so,maybe 3 1/2 days tops. Leave it for two weeks,since ot'll have some off flavors from fermenting so high. After FG is reached,the yeast then start eating the by products of fermentation they've produced. Then settle out,leaving the beer a bit cleaner tasting. Bottle time will help too,at least 3-4 weeks @ 70F or a bit more.

 

[Sir-Hops-A-Lot]

Sometimes yeast works really fast... shockingly fast. It won't hurt to leave it be for two weeks though.
You are lucky because a stout is pretty hard to screw up. You can have all sorts of off-flavours and no one will detect them with the strong roasty taste!