AntComo
Active Member
- Joined
- Jul 26, 2019
- Messages
- 41
- Reaction score
- 12
Hey guys!
So the time finally came to test out the new kit and brew my first beer. I brewed up a can of Coopers Pale Ale with the brew enhancer and am currently waiting for it to ferment.
I messed up something at the start though and I'm wondering if anyone has any experience with this and how it may affect the beer.
Rather than pitch the dry yeast as per the instructions, I took Palmer's advice from the book and 'activated' it first in a pot of warm boiled water. Ie, not boiling.
I boiled the kettled and left it for ten minutes or so, measured out 250 ml as written (into a jug, thus cooling it further) and then into the pan (cooling it even more). However I absent-mindedly made the assumption that it would be 'cool enough'. I put the yeast in and realised immediately that it may have been too hot. I checked the book, which recommended between 25-30 degrees for reactivation.
I quickly grabbed (and sanitised, safety first...) the thermometer and checked the water. It came in around 42 degrees. I topped it up quickly with a drop of fresh, cold water and the temperature dropped to 29. So I left it and followed all the instructions from then on.
If I did something bad to the yeast, what will be the first signs? Slow/no fermentation?
If, worst case, I killed it, I have another packet for pale ale from another kit I could use. If the worst should happen and no fermentation is happening in three or four days or so, what would be the best advice in this situation? Activate the new yeast (properly this time) and pitch it into the fermenter? Will there be side effects to this?
Overall I had fun, might do the second kit tomorrow!
So the time finally came to test out the new kit and brew my first beer. I brewed up a can of Coopers Pale Ale with the brew enhancer and am currently waiting for it to ferment.
I messed up something at the start though and I'm wondering if anyone has any experience with this and how it may affect the beer.
Rather than pitch the dry yeast as per the instructions, I took Palmer's advice from the book and 'activated' it first in a pot of warm boiled water. Ie, not boiling.
I boiled the kettled and left it for ten minutes or so, measured out 250 ml as written (into a jug, thus cooling it further) and then into the pan (cooling it even more). However I absent-mindedly made the assumption that it would be 'cool enough'. I put the yeast in and realised immediately that it may have been too hot. I checked the book, which recommended between 25-30 degrees for reactivation.
I quickly grabbed (and sanitised, safety first...) the thermometer and checked the water. It came in around 42 degrees. I topped it up quickly with a drop of fresh, cold water and the temperature dropped to 29. So I left it and followed all the instructions from then on.
If I did something bad to the yeast, what will be the first signs? Slow/no fermentation?
If, worst case, I killed it, I have another packet for pale ale from another kit I could use. If the worst should happen and no fermentation is happening in three or four days or so, what would be the best advice in this situation? Activate the new yeast (properly this time) and pitch it into the fermenter? Will there be side effects to this?
Overall I had fun, might do the second kit tomorrow!