Nubiwan
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IN advance, I do search before posting questions, but sometimes, answers are not specific to your situation, and you end up meandering all over without getting your own answer. So here it is:
OK, so my ambient room temp in my basement is 62-64 degrees (17-18 C)
I mixed off a couple of 1.5KG extract kits last night. Nothing fancy! A Red Ale and an IPA. With both I am trying S-04 yeast in place of the generic yeast the kits came with. My fermentable was a mix of DME and Dextrose. Half and half. 1 KG total.
During the quasi boil process, I rehydrated a couple of my yeast packs as follows. I simply took some warm water from the kettle (my actual kettle - not my boil pot), and put it in a couple of cleaned mason jars. Its warm pre-boiled water, not boiling. No idea of the temp. I threw in the yeast packs, and I also added a teaspoon of dextrose to that. Because I read that sugar would help...... somewhere. Perhaps proof it!!!
The result was a brown foam built up inside my mason jars. From my grade 11 biology class, I took this as a good sign. It was going crazy foam by the time I pitched it (20 minutes later). In both jars. I simply poured it onto my wort(s) and gave it all a bit of a stir. Nothing vigorous.
I pitched at around 66-68 degrees. I have a mind that these temps were actually a lot lower, and that my pale temp thermometer had not adjusted yet, but 68 was highest it could have been.
My pales - less than 12 hours later both now read 62 degrees (17 C) and that is about room temp.
I trust this is within the working range of my yeast, which I read somewhere to be 59 degrees at the bottom end. I confirmed this at :
https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-s-04/
I just put blow off tubes on my pales now, to avoid mess. There are no obvious bubbles yet, but any slight pressure on the lids and I get bubbles, so it appears there is action. Are my ferment temps (62) too low for an IPA and an Amber style?
Can someone here with a degree in home brewing let me know what I have done appears to be fine. Or do I need to turn in my brew pots, have my shoulder lapels removed, for complete and utter brewing ignorance?
Cheers All
OK, so my ambient room temp in my basement is 62-64 degrees (17-18 C)
I mixed off a couple of 1.5KG extract kits last night. Nothing fancy! A Red Ale and an IPA. With both I am trying S-04 yeast in place of the generic yeast the kits came with. My fermentable was a mix of DME and Dextrose. Half and half. 1 KG total.
During the quasi boil process, I rehydrated a couple of my yeast packs as follows. I simply took some warm water from the kettle (my actual kettle - not my boil pot), and put it in a couple of cleaned mason jars. Its warm pre-boiled water, not boiling. No idea of the temp. I threw in the yeast packs, and I also added a teaspoon of dextrose to that. Because I read that sugar would help...... somewhere. Perhaps proof it!!!
The result was a brown foam built up inside my mason jars. From my grade 11 biology class, I took this as a good sign. It was going crazy foam by the time I pitched it (20 minutes later). In both jars. I simply poured it onto my wort(s) and gave it all a bit of a stir. Nothing vigorous.
I pitched at around 66-68 degrees. I have a mind that these temps were actually a lot lower, and that my pale temp thermometer had not adjusted yet, but 68 was highest it could have been.
My pales - less than 12 hours later both now read 62 degrees (17 C) and that is about room temp.
I trust this is within the working range of my yeast, which I read somewhere to be 59 degrees at the bottom end. I confirmed this at :
https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-s-04/
I just put blow off tubes on my pales now, to avoid mess. There are no obvious bubbles yet, but any slight pressure on the lids and I get bubbles, so it appears there is action. Are my ferment temps (62) too low for an IPA and an Amber style?
Can someone here with a degree in home brewing let me know what I have done appears to be fine. Or do I need to turn in my brew pots, have my shoulder lapels removed, for complete and utter brewing ignorance?
Cheers All
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