Forgot to sterilize the FV!

[WelshPaul]

UPDATE: despite a lack of obvious activity, the SG dropped to 1010 with no off flavours. It has now been racked into a (sterile) FV for secondary.

I love S-05 yeast! :clap:

 

[Runwell-Steve]

For secondary what?

For secondary fermentation in a secondary fermenter you would normally rack after 2 - 3 days, while fermentation is quite active.
If its dropped to 1010 then fermentation is finished so you can just keg it.
If you mean secondary as in you are going to add priming sugars then you do that in a keg or bottles, not in an FV.

 

[WelshPaul]

It's more a force of habit TBH as a way of reducing the amount of sediment in the keg/bottles; I'll be kegging it this week when I have some time on my hands.

 

[critch]

How much cooler? I hear that 18C is pretty low for a brew generally.

.

s-05 will happily ferment to temps as low as15.c, id happily pitch @18.c

i pitch s-04@temps ranging from 17-19.c and notty @18-20, never had a problem

 

[StubbsPKS]

I usually pitch at 18-20 (whatever I can get the chiller to go down to) and then ferment at about 17.5C-18C depending on the yeast manufacturer's recommendations.

 

[rocket ronnie]

I never go overboard with all this sterilizing. I generaly give all my equiptment a swill around with cold water and get on with the job in hand. I have been brewing since the late 1960s and Iam still around to tell the tale. As was said previously brewers of old never had all this technology and from what I have read the beers were ok. Infact it is a well known fact that the 19th cent it was safer to drink beer than the local water.

 

[StubbsPKS]

Not all infections cause mold and things like that. Some infections can cause subtle off flavors or make your beer thin and have that "homebrew twang".