10
Most Ales do well at 68°F primary, to limit phenols and undesirable esters made by yeast during growth phase.
Secondary can go up to the higher end of recommended temp of a strain since there isn't much left for yeast to feed on and it's at this time the yeast consume those byproducts made in primary. So the higher temp encourages yeast metabolism.
There ...
9
I advise looking at HotHead from Omega Labs: http://www.omegayeast.com/portfolio/14158-2/
Flocculation: Medium-High
Attenuation: 75-85%
Temperature Range: 62-98° F (16-37° C)
Alcohol Tolerance: 11% ABV
8
I would get hold of another sachet of yeast as a backup. If you have a local homebrew store, almost any type of yeast will work for this kit, but I'd recommend Safale US-05 if you can get that, since that will give you a cleaner profile. If they have liquid yeasts, then Wyeast 1056 or White Labs WLP001 will produce equivalent results. Once you've got hold of ...
8
Short answer - it's not that bad, per se.
Long answer:
The biggest 'problem' is consistency/isolation of variables.
Particularly when all-grain brewing there are a lot of things to keep track of throughout the process. As you keep brewing, you'll want to aim to improve parts of your process, and you'll probably develop a few favorite recipes. In a ...
8
After 9 days, primary is pretty close to done if not already complete. Yeast activity is starting to slow anyways. The 10° drop to 59° May have caused the yeast to floculate and settle down (cold crash) prematurely. Warm it back up 2° an hour and give the fermentor a gentle swirl to get yeast back into suspension.
All in all, you didn't hurt anything. ...
7
NEVER use bubbling as a measure of anything important. You MUST take actual gravity readings to know where your fermentation is.
As a general rule, you should do a diacytl rest when you are about 70-80% done with fermentation. So for a "normal" strength lager (1.050-1.060 OG) I'll start the diacytl rest when the beer hits about the 1.020-1.022 range (...
7
I'd leave it alone. After 6 days at 66F fermentation should be done or nearly done. Even if it isn't, most yeast will continue to metabolize sugars at 55 F. Once the heat comes back on, if the yeast haven't finished their work already, they'll become active again and finish the job.
7
You may want to check out brewpi - it's a fermentation monitor, but isn't limited to just fermentation. The temperature devices used are DS18B20 temperature probes. You can get these pre-made in waterproof housing from sellers on ebay - the project also has a shop that sells them. The manufacturers claim they are accurate to +/- 0.5 C, although my tests ...
7
Get yourself a decent homebrewing book. John Palmer's book "How to Brew" is a great starting place.
Watch some youtube videos on homebrewing. This one has a million views. (You guys are lucky, when I started we didn't have youtube.)
Join a homebrew club and watch someone brew some beer. The American Homebrewers Association (AHA) has a ton of information ...
6
During the start of the fermentation the Yeast reproduces quickly using the oxygen present in the beer and produces diacetyl which imparts a buttery flavor.
Which is why it is usually recommended to start the fermentation at a lower temperature to slow down the diacetyl production (and the reproduction rate, I suppose).
The beer fermentation is then '...
6
Don't worry have a homebrew.
It is very unlikely that a temperature change from 80-72 would shock the yeast. People like to ferment at lower temperatures because it produces less byproducts that add off flavors to beer. Additionally, 6 hours for the temperature change is definitely not a quick temperature change in the time scale of yeast.
Agreed only a ...
6
A "brew fridge" might be one suggestion to brew beer at a cooler than ambient temperature. It is basically a converted old fridge that has no shelves and has been converted to hold the fermenting vessel (eg a carboy or demijohn) at lower temp. I have seen a home brewer just use a recycled "normal" fridge with its internal thermostat set "high" to brew lager ...
6
You want to keep the temp lower for the first 4-5 days. That's when the majority of esters are formed. After that, it's not only OK but preferable, to let the temp rise. If you need to keep it cooler, you can put the fermenter in a tub of water and add ice or ice packs.
6
Son of a Fermentation Chiller
Look up "son of a fermentation chiller". This is a two-chamber box made out of styrofoam insulation. It has a temperature controller and a fan. You load one chamber up with bottles of frozen water, and the temperature controller determines when to pump cold air into the brew chamber.
I made mine in an afternoon*, and it has no ...
5
Well first of all, you can't really turn around a 1.090 Lager in two months time (7/19 - 9/29). Its going to need 3 months of lagering minimum AFTER fermentation is totally done. So if you really want beer that's "more than good" for your wedding, then you need to brew a backup Ale right now that has a short maturation period. (I suggest a wheat beer, like a ...
5
Cold water alone will not drop your temperatures eight degrees. You will need ice packs. A more readily available option is to go out and buy a case of water bottles from the store, freeze a couple of bottles, and just rotate them out every 6-8 hours by placing them in the water of the swamp cooler. Take an old cotton t-shirt and pull it over the top of ...
5
Yes, there is a potential risk of bottle bombs, as with any incomplete ferment. The residual fermentables can be fermented by the remaining yeast in the bottle along with the priming sugar and produce more CO2 than intended. Ideally you should cold crash only after you are sure primary is complete. Many brewers simply leave the beer in primary for at least 2 ...
5
If you add near boiling water to fermenting wort, then yes, you can definitely kill some of the yeast, at least, any yeast that come in contact with that near boiling water. If there was enough yeast in the fermenter, distributed in other parts of the beer, then a lot of it may still be alive. If you see signs of fermentation (bubbling airlock, krausen) it ...
5
40 degrees is quite a bit lower than the bottom range for your yeast. I'd expect that they've gone pretty much inactive. But don't worry! All you need to do to reactivate them is to warm your brew back up to the optimal temperature and provide some gentle agitation. Be careful not to splash! As fermentation has already stated, you don't want to add any ...
5
Firstly, stop opening it, you looking at it isn't going to make anything good happen and could potentially lead to an infection.
Try to get it somewhere warmer, assuming it's an ale yeast (you didn't say what type of yeast you were using) try to get it to 65-70F. Swirl it very gently a few times when it's in the warmer area to try to get the yeast active ...
5
There isn't an ideal temp for any of this. There is a recommended range offered by the manufacturer to help guide the end user towards a higher degree of success that something will ferment. As for US-05 yeast, I've heard of people using it at weird temps outside the "recommended" range and having success. But success for them may be different than ...
5
I don't live in a tropical climate, but summers here get quite hot (chicago IL)
during the summer I use a Large rubbermade Tote, and fill it with water and put my fermentation buckets into it.
it keeps my temperature stable around 70F, and if I need to get it to a lower temp, I add Ice, or frozen water bottles to it.
5
They must be referring to the temperature of the yeasties themselves, which would be the fermenter temperature. Nothing else makes sense.
4
I'm not sure how much you can read from a fallen krausen - some yeast strains don't fall at all, while others fall early. When this occurs and how far fermentation has progressed will vary from strain to strain, and maybe even brew to brew due to different wort composition, proteins, oils etc. When the krausen falls, it doesn't always mean that fermentation ...
4
If you are pitching healthy yeast into an appropriately made wort there is never a concern of off flavors from yeast. ALWAYS wait till the yeast is done. Done being checking first for the expected terminal gravity, THEN by taste. IF you have reached FG and it still tastes like it needs more time to clean up diacetyl and the like, leave it a little longer. ...
4
As you reduce the temperature you need to compensate with more yeast, just as you do when brewing a lager. E.g. for a 1.050 ale fermented at 60°F a 2 liter starter would be the minimum.
Alternatively, if pitching from a smaller starter, increase the temperature slowly after primary fermentation is almost complete - e.g. 3 days or when you hit 75% of ...
4
Positive temperature swings have been discussed - fusels and esters are the main problems. If the temperature fluctuating then you'll also have negative swings.
Negative temperature swings can cause the yeast to drop out. This is particularly true with the Belgian strains, such as WLP530 and WLP570 - even with constant ambient temperature, removing the heat ...
4
I believe with all homebrewing that there is never a wasted batch, even the worst of the worst is an opportunity to learn something, so don't throw it out yet.
You were lucky it was so late in the fermentation. The yeast won't die at the high temperature, and at this stage you may find you increased attenuation slightly. If a gravity reading indicates ...
4
The main point of raising the temp is simple. As the sugars become limiting the yeast begin to enter a dormancy phase. As yeast slow down the temp of your fermentation begins to lower too. That lowering temp is also a signal to yeast to go dormant. This causes a cyclical effect of potential having the yeast drop out sooner than you want and you do not ...
4
It uses peltier devices - a thermoelectric cooling/heating device - when a current is applied they chill on one side and warm the other. They're quite common but relatively inefficient in terms of energy compared to a compressor that you'd find in a fridge. Their efficiency is based on how quickly you can dissipate the heat generated. Thermal design is a key ...
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