Bearded Wonder
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- Joined
- May 24, 2020
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Hi everyone.
I'm very new at homebrewing, iv only started in the last couple of weeks. My first brew was an IPA which is now bottled and ageing. As you can imagine it didn't go without some problems but I got there.
Yesterday I started a larger using Coopers ingredients and fermentor so no air lock.
To say the instructions were vague would be a huge understatement. Mix the ingredients, add water to the 23 litre mark at a temp of 21 - 24 degrees C, add the yeast, test gravity, ferment at between 13 - 15 degrees C.
It's been 24 hours now and the top of the brew has some small islands of foam on top but nothing substantial. I have managed to get the temp down to 15 degrees C.
My question that I'm hoping you experienced brewers can help me with is this.
Am I supposed to keep the temp higher 21 - 24 degrees C until fermentation is well and truly underway then reduce the temp to 13 - 15 degrees C or get it straight down to that temp.
I'm worried I have got the brew too cold too soon which is stunting fermentation.
PLEASE HELP
I'm very new at homebrewing, iv only started in the last couple of weeks. My first brew was an IPA which is now bottled and ageing. As you can imagine it didn't go without some problems but I got there.
Yesterday I started a larger using Coopers ingredients and fermentor so no air lock.
To say the instructions were vague would be a huge understatement. Mix the ingredients, add water to the 23 litre mark at a temp of 21 - 24 degrees C, add the yeast, test gravity, ferment at between 13 - 15 degrees C.
It's been 24 hours now and the top of the brew has some small islands of foam on top but nothing substantial. I have managed to get the temp down to 15 degrees C.
My question that I'm hoping you experienced brewers can help me with is this.
Am I supposed to keep the temp higher 21 - 24 degrees C until fermentation is well and truly underway then reduce the temp to 13 - 15 degrees C or get it straight down to that temp.
I'm worried I have got the brew too cold too soon which is stunting fermentation.
PLEASE HELP