First timer questions

Templar · May 1, 2013

Hi all,

I'm totally new to the homebrew thing, been a real beer enthusiast since I started drinking 16 years ago. Wanted to brew my own for a few years, and despite my missus banning brewing at home (pokey studio flat + she doesn't like the smell of beer) I have found a friend with a shed that loves the idea of making cheap beer.

We are starting with a wheat beer (on the grounds that if/when it comes out cloudy and funny-tasting we can say that is deliberate) and for the sakes of Keeping It Simple (Stupid) we have gone with a kit beer to start off with (Coopers). I appreciate this may get me laughed off the forum, but I think it's essential to learn to walk first, then stagger drunkenly afterwards.

My question is this: what temperature should wheat beer ferment at? I'm sure the kit will have suggested temps, but I doubt it will say anything regarding the effects of going too low/high.

What are the effects of brewing a degree or two under/over the suggested range? What if the temp pops up and down regularly (say, every day/night)? I'm so new to this I really don't know anything!

Thanks

andyakameatloaf · May 1, 2013

you won't get laughed off the forum for using kits mate, don't worry. It's common practice to start on kits and some people never progress past them for various reasons (ease, money, space, time, etc). It's totally fine.

Ideally for most beers (except lagers) You want to be in the range of 18-21 Celcius. It's often said that at 22+ esters are produced by the yeast which can cause off flavours. Too low and your yeast will not ferment at all. Generally speaking it's better to go lower and slower, so 18. This link to a beersmith article suggests that wheat beers in particular want to be as close to 18* as possible.

If your brewing in a shed, I would get an accurate thermometer and test the ambient room temperature, particularly at night time. If it's too low consider getting some heating equipment.

(Also just for point of fact - the Coopers instructions are stock instructions. They're the same for every beer in their range. I would largely disregard them, especially in respect to how long to ferment for. the best way to check fermentation is finished is to leave the beer at a constant 18* or as close to as possible for 10 days, then do a hydro reading and if it stays the same on 2 consecutive days, then fermentation is finished)

Good luck! : cheers:

Templar · May 2, 2013

Cheers Andy. I'm trying to sort heating equipment, but the shed has no power, so it's causing a bit of a problem. My understanding is that the fermentation causes a small amount of heat anyway, so we were hoping to insulate the hell out of it and retain as much heat as possible. Other than that it seems our only option is a naked flame in a wooden shed, and that really isn't sensible...

winelight · May 2, 2013

The weather is warming up, and yes the fermentation does up the temperature by a couple of degrees too. So if you start it off warm and insulate it well, you should be OK.

Just leave it a nice long time (I leave a minimum of 2 weeks and that's with a heater).

PD · May 2, 2013

Get a large box for the fermenter to stand in. ( even cardboard will do )
surround the fv with bits of bubble wrap and you will find it will even the temps out nicely. As summer progresses it may be too warm and not need the insulation ( hopefully ) but it will by Autumn.