New brewer here, just did my first brew last night. It was a kit in a can - just a big can of syrup and a small packet of yeast.
I followed all the instructions to a ‘T’, but once I combined everything in the fermenter, it was taking extremely long to come down to the 18-21 degrees that it recommended. It sat outside for probably 3 hours, and was still at 24 or so at 1:30am. Needless to say, I had to go to bed. I added the yeast at that point, and my question is: Did I just ruin the whole process? I know yeast is pretty sensitive, but I didn’t have any other choice besides to add the yeast to the 24 degree mixture.
Should I wait and see how things proceed over the next few days? Or should I just toss the batch and start again, making sure to properly cool the mix before adding the yeast?
I once had to do the same thing, and it turned out ok, but I might have been lucky. Next time, try cooling the wort down by placing the fermenter in a sink filled with ice and water.
24c is 75f and that is certainly NOT going to damage your yeast. If the fermenter then had a chance to cool further you should not have any issues. 24c is not an optimal fermentation temp 19-20c is good, though. What brand/strain of yeast are you using? What is your wort temp now? Do you see any activity in the fermenter?
When I first started I bought one of those back yard party buckets (the plastic ones you put a keg in when you’re having a party). I’d fill it about a third of the way up with water and then float 4-6 frozen water bottles in it. You place your fermenter in that water bath, watch the temp and pull the water bottles out when you hit your desired temp. Very inexpensive and a pretty efficient way to cool your wort down to pitching temps. Good luck!
Air is an extremely poor conductor of heat, relative to pretty much anything else you have lying around the house. As has already been said, putting the kettle in a tub or sink full of cold water will chill it much more quickly.
Also, even 21°C is pretty warm for pitching and fermentation. Keeping it at 18°C would be much better.
Thanks for the fast answers EVERYONE! This is obviously a very active forum!
Once I added the yeast, the fermenter did have a chance to slowly cool to room temp. I’m not sure of the brand of yeast, it was just whatever came with a ‘Munstons’ Canadian Style Ale Kit. I checked my wort today, and it seems to be bubbling away happily.
For future batches, you would have been bette off to let it sit overnight and pitch in the morning or later on the next day. As long as things are sanitary another 12 hours or so won’t hurt your wort.
Also, Fermenting in a tub of water to keep the temp consistent was a good suggestion. The yeast will give off heat. Room temp is also a little warm.
Not at my house, after the last heating bill we lowered from 65F to 60F. With a cover or sweater its OK but I kind of feel like I’m being lagered. Great ale fermenting temp, my beers are taking noticeably longer to carb up though.
I do generally use a swamp cooler without the evaporation, just as a sink to maintain a more constant temp during ferm. Works like a charm in the summer.
Yikes. My wife wouldn’t hve that. I brew based on my basement temps:
Upper 40’s for lagering in the winter.
70ish for Belgian’s in the summer (have to use a swamp cooler with ice packks to start).
There is a window in the spring/fall where it’s good for other ales that I brew.
I think the problem is that the floor in our house is too cold, so your feet get cold, so your whole body feels cold. There’s plenty of insulation under the house though. We need those radiant heat floors
;D No, I’ve always been this way. In addition to wanting to conserve energy and save money I don’t enjoy warm houses. I hate that feeling where a heater is blasting dry heat through the house. Just not my bag. Wife is the same way or I’d probably be cooking like the rest of you guys. That, and I’m made of sterner stuff than most of ya’ll.
