Fermentation

Tips, tricks and techniques regarding brewing with extracts, steeping grains, and partial mash.

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Fermentation

Postby matt2334 » Mon Jul 22, 2013 2:34 pm

Just finished my first batch, amber ale from an extract kit. Everything went well until it came time to pitch the yeast. Read the instructions wrong and pitched around 100 degrees. No action in the the airlock after 24 hours but bubbling slightly after 36. Am I ok or should I re pitch?

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Re: Fermentation

Postby Mike_ » Mon Jul 22, 2013 3:01 pm

what Temp is it now? did you pitch Live yeast or Dried yeast?
If dried yeast should be OK as long as the Temps have come down to
around 70
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Fermentation

Postby Brewtime » Mon Jul 22, 2013 3:13 pm

matt2334 wrote:Just finished my first batch, amber ale from an extract kit. Everything went well until it came time to pitch the yeast. Read the instructions wrong and pitched around 100 degrees. No action in the the airlock after 24 hours but bubbling slightly after 36. Am I ok or should I re pitch?

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You will have beer how good will be questionable. 100 degrees is way to high of a temp to be pitching yeast. Proper range should be 68-72 if you do not have temp control.
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Re: Fermentation

Postby matt2334 » Mon Jul 22, 2013 3:37 pm

I used liquid yeast. Wyeast American 1056. I'm right at 70 degrees now and there's more action in the airlock.

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Re: Fermentation

Postby Mike_ » Mon Jul 22, 2013 4:05 pm

prob ok.. nothing can be done now but wait and see!!
Image


ON TAP:Red Rye Ale 11/15/15 5% 15 gals
Ferming:
Next up:??????


Wine in bottle: 0 Aging in oak barrels: Cab Franc 195gallons

Don't fear the foam!!! (starsan foam that is)
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Re: Fermentation

Postby tookalisten » Mon Jul 22, 2013 4:16 pm

agree with above; all you can do is ride this one out. Definitely post back and let us know how it turns out.
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Re: Fermentation

Postby matt2334 » Mon Jul 22, 2013 4:54 pm

Will do, thanks for the input guys.

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Re: Fermentation

Postby rplace » Tue Jul 23, 2013 8:37 am

Good news is they will only get better tasting from here. Pitch at lower temps in the future. This batch may give you some headaches...if it does don't get discouraged. Start a second batch ASAP because once this is ready to drink you won't want to stop.
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Re: Fermentation

Postby matt2334 » Tue Jul 23, 2013 9:12 am

That's funny I was just looking at a fat tire clone recipe today that I want to start right after we bottle this batch. It was definitely a blast and were looking forward to the next one.

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Re: Fermentation

Postby rplace » Tue Jul 23, 2013 10:38 am

Get another fermenter and start today. Next batch after bottling will be too late. Once you have a few in the pipeline you will wonder how you ever lived without. Good luck!
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