mrkartoom
Member
Noob brewer here doing my 2nd batch - a bavarian weizen. Brewed an ale back in 1994, so a long time between batches!
Anyway I bought an ingredient kit and just following the directions, which said to cool the boiled wort to 70-85 and pitch the dry yeast after activating in a cup of 75-95F water for 15 minutes. The wort was 84F when I pitched the yeast and aerated it pretty thoroughly. Within the 1st hour in the fermenter there was major action in the airlock (bubble/sec). This went on through the evening, but then today it has stopped completely -less than 24 hrs later. Room temp is about 68F. The directions go on to say 4 days in the primary then 4-7 in the secondary.
I'm wondering if the wort temp I pitched at is fine for this type beer or was it too warm? What's happening to my yeast and should I expect bad flavors? Just keep following the directions and take a hydrometer reading after 4-7 in the secondary?
Thanks for any advice/comments/etc.
Anyway I bought an ingredient kit and just following the directions, which said to cool the boiled wort to 70-85 and pitch the dry yeast after activating in a cup of 75-95F water for 15 minutes. The wort was 84F when I pitched the yeast and aerated it pretty thoroughly. Within the 1st hour in the fermenter there was major action in the airlock (bubble/sec). This went on through the evening, but then today it has stopped completely -less than 24 hrs later. Room temp is about 68F. The directions go on to say 4 days in the primary then 4-7 in the secondary.
I'm wondering if the wort temp I pitched at is fine for this type beer or was it too warm? What's happening to my yeast and should I expect bad flavors? Just keep following the directions and take a hydrometer reading after 4-7 in the secondary?
Thanks for any advice/comments/etc.