Noob to the attack... Is fermentation going on?

[carloscede2]

So, this is the first time that I design a recipe and that I actually boil the wort and use specialty grains. I used use the lame prehopped cans vut I decided to take some steps forward.
The recipe consisted of
6lbs of light lme
Hallertauer hops 1.5oz at 60 and 0.5 at 15
0.5 lbs of caramel 20L (stepped for 30 min at 170-150)
Yeast safbrew 33s
So whe the boil was over, I didnt have time to cool it down so I put in the bathtub and went to school, I came back 3 hours later and it was still a bit warm (33 C) so I used a bit of cold water(2L) to cool it down a bit and pitch the yeast. I also put some cold water in the fermenter so it would splash when I put the wort. I put the wort and I topped it off with 3 more litters of water to get the 23L mark.
The temperature in my bedroom fluctuates between 17 to 21 degrees celsius which to my understanding is good for ales.
I did this last thursday and checked the pail today and this is what I saw.
So, I was wondering if this is all right or maybe the yeast isnt working well. I also rehydrated the yeast when I was boiling the wort. I covered it with a plastic wrap but I am afraid that it sat there at room temperature for 3 hours. Any thoughts? I really appreciate your insight guys

View attachment 1455468787664.jpg

 

[Double_D]

I'd check it with a hydrometer. It looks like there is foam on the side of the bucket meaning it was most likely at high krausen at some point. Are you fermenting with hops in the bucket?

 

[carloscede2]

I wasnt planning to ferment with the hops, but I didnt strain them from the wort. Most of them remained in the kettle but the rest got into the fermenter. I guess the ring on the sides are visible signs but all the pictures that I see are with big ass foams and things like that. I guess i can take a hydrometer reading in a couple of days when I transfer it to the secondary.

 

[Double_D]

The foam doesn't really stick around the whole time.

 

[andy6026]

Best not to tamper with it. There's a 99.99% chance that it's fermenting away... Let it sit in primary for 2-3 weeks before taking a reading.

 

[slym2none]

Were the hops whole-cone?

 

[carloscede2]

Were the hops whole-cone?

They were leafs

 

[carloscede2]

Best not to tamper with it. There's a 99.99% chance that it's fermenting away... Let it sit in primary for 2-3 weeks before taking a reading.

I still have to rack it to the secondary, thats a good time to take a reading, isnt it?

 

[GilSwillBasementBrews]

I still have to rack it to the secondary, thats a good time to take a reading, isnt it?

You should really take the reading BEFORE racking to secondary(if you feel it necessary) if you rack it then take the reading and it's not done you'll be transferring off of a good portion of your yeast. I'd check it first and if it's at or near FG then rack(if necessary) otherwise I'd leave it sit in primary.

 

[carloscede2]

You should really take the reading BEFORE racking to secondary(if you feel it necessary) if you rack it then take the reading and it's not done you'll be transferring off of a good portion of your yeast. I'd check it first and if it's at or near FG then rack(if necessary) otherwise I'd leave it sit in primary.

What i meant was that I would check in 4 days or so, and if the hydrometer reading is ok, then I would rack it to the secondary

 

[andy6026]

I still have to rack it to the secondary, thats a good time to take a reading, isnt it?

If you leave it first in primary for 2-3 weeks, then short of a majorly long temperature drop or a complete dud vial/sachet of yeast, it'll be done. At that time you can check your gravity to confirm your abv and make sure it's done. Whether your transfer it to secondary before, during or after won't make a difference.

 

[carloscede2]

So I took a hydrometer reading today, I got 1.012, so I the yeast is working. I tried the beer and has a funny mild banana flavour, did I go too low on the hops?

 

[Yooper]

So I took a hydrometer reading today, I got 1.012, so I the yeast is working. I tried the beer and has a funny mild banana flavour, did I go too low on the hops?

No, a "banana" flavor comes from the yeast. You used a Belgian yeast, if you used Safbrew S-33, and that is known to produce banana and other fruity flavors (called "esters").

 

[carloscede2]

Thanks a lot, did not know it was belgian but that explains the smell, same as all the belgian beers that Ive tried, it makes sense now