All grain fermenting ok????

[lukedugan]

Hi, I brewed my first all grain batch on saturday it was from GW's Real Ale book, the recipe for Summer Lightning!!! Everything seemed to go pretty well, however I don't have a chiller so cooled it down in the bath. I took maybe 3/4 hours to drop to 30 degrees, when I pitched the yeast. On reflection I should have stirred it to cool it quicker and distribute the temp more evenly. After 10 hours the yeast formed a crust on top of the wort, however since then it doesn't seem to have changed. I am used to brewing kits and they seemed to ferment a lot more aggressively, with large bubbles being seen. This doesn't seem to be happening with my AG batch. Am I being paranoid??? Does All Grain ferment differently???

Thanks

 

[mickeyt69]

well done on the first AG i did my first on fri and it was bubbling away nicely after about 12 hrs same as kits. what yeast are you using? it sounds like you pitched at quite a high temp usually it should be pitched around 18 - 22 degrees i think. Maybe you killed the yeast pitching too high but i dont think it will have formed a rust if that had happened. Do you have an airlock on your fv?

 

[jonewer]

What yeast did you use?

Each beer will ferment differently according to temperature, yeast, recipe, efficiency etc etc.

If you have a crust of yeast, then its fermenting IMHO. I wouldnt stir a brew after its in the fv. One of the good things about AG is that the only thing that needs sterilising is the fv. Why bother risking an infection by sticking a spoon in it?

Relax and have a homebrew! :thumb:

Oh, and well done on your first AG! :clap:

 

[Baz Chaz]

..... One of the good things about AG is that the only thing that needs sterilising is the fv.

Another positive side to AG :thumb:

Hope your first AG's gone OK Luke :!:

 

[lukedugan]

I used Safale S-04, the crust formed pretty soon but hasn't changed since. I guess I'll just leave it and hope for the best, I just thought it would ferment a bit more vigorously.

 

[Wez]

I've seen s04 get the job done in 24hrs.

what is it's current gravity?

 

[tubby_shaw]

That "crust" that you are seeing is combination of healthy ale yeast and trub that made it into the fv, it's all good and perfectly normal for an AG fermentation :-)

 

[lukedugan]

I forgot to take a reading at the start but it is still at 1042!!!! And on closer inspection there are white clumps suspended throughout the beer that I can see through the walls of the FV!!!!

 

[Wez]

Give it time, it'll be fine.

 

[lukedugan]

Thanks Wez, maybe I'm just paranoid as its a lot of work to go to waste!!! Thanks

 

[Wez]

We are all the same with that first brew