Hey everyone,
Just to start off by saying that I've learnt everything I know about homebrewing (as little as that is) on this forum, so thanks to everyone for their insights.
I purchased a brewing kit a few weeks ago and decided to take my first stab at making a Coopers Real Ale 4 days ago. It didn't go as I would have liked, but I decided to roll with it and see it as a learning experience. So here's what happened:
I mixed all the contents (Coopers Real Ale syrup and dry malt) in the fermentation tank as per the instructions and pitched the yeast at about 75 degrees Fahrenheit (in hindsight, this was too high, but I went along with it).
The following morning (about 18 hours after pitching the yeast) the temperature had risen to 79 degrees and the contents appeared to be fermenting vigorously. I replaced the airlock with a sanitized blow off tube to accommodate the overflow and I placed the tank into an ice bath. I managed to get the temperature down to 72 degrees relatively quickly, and the following day (2 days after pitching the yeast) fermentation appeared to have ceased.
I'm not sure if I ruined the batch by allowing the temperature to rise as it did, causing it to ferment quicker than it should have, but I'm wondering if it's worth continuing with it given the high temperature. I realize that Coopers state that the ideal brewing temperature of an Ale is between 70 and 81 degrees , so I'm technically within that range, but I would have liked to keep it around the 70's.
I've managed to stabilize the temperature at around 72 degrees approximately 4 days into brewing. At present, I'm picking up a slightly fruity, yeasty bread aroma from the tank -- I wouldn't go as far as to say that the batch has gone sour, but it definitely smells like a brewsky that has been left out for a couple of days. I just don't want to open the tank and potentially contaminate what may still be salvageable.
I've been told to leave the batch for another couple of weeks to allow the sediment to crystallize at the bottom of the tank before bottling. I'm wondering if it is worth bottling this batch and if it will improve over time.
I'd greatly appreciate anyone's insights on how this batch is likely to turn out and thoughts on the way forward.
Many thanks, and all the best in your brewing endeavors!
Stuart
Just to start off by saying that I've learnt everything I know about homebrewing (as little as that is) on this forum, so thanks to everyone for their insights.
I purchased a brewing kit a few weeks ago and decided to take my first stab at making a Coopers Real Ale 4 days ago. It didn't go as I would have liked, but I decided to roll with it and see it as a learning experience. So here's what happened:
I mixed all the contents (Coopers Real Ale syrup and dry malt) in the fermentation tank as per the instructions and pitched the yeast at about 75 degrees Fahrenheit (in hindsight, this was too high, but I went along with it).
The following morning (about 18 hours after pitching the yeast) the temperature had risen to 79 degrees and the contents appeared to be fermenting vigorously. I replaced the airlock with a sanitized blow off tube to accommodate the overflow and I placed the tank into an ice bath. I managed to get the temperature down to 72 degrees relatively quickly, and the following day (2 days after pitching the yeast) fermentation appeared to have ceased.
I'm not sure if I ruined the batch by allowing the temperature to rise as it did, causing it to ferment quicker than it should have, but I'm wondering if it's worth continuing with it given the high temperature. I realize that Coopers state that the ideal brewing temperature of an Ale is between 70 and 81 degrees , so I'm technically within that range, but I would have liked to keep it around the 70's.
I've managed to stabilize the temperature at around 72 degrees approximately 4 days into brewing. At present, I'm picking up a slightly fruity, yeasty bread aroma from the tank -- I wouldn't go as far as to say that the batch has gone sour, but it definitely smells like a brewsky that has been left out for a couple of days. I just don't want to open the tank and potentially contaminate what may still be salvageable.
I've been told to leave the batch for another couple of weeks to allow the sediment to crystallize at the bottom of the tank before bottling. I'm wondering if it is worth bottling this batch and if it will improve over time.
I'd greatly appreciate anyone's insights on how this batch is likely to turn out and thoughts on the way forward.
Many thanks, and all the best in your brewing endeavors!
Stuart
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
