Hello and a quick question please

[Its 6pm somewhere]

Double check your lid is on securely but I wouldn't worry about it, yeast is most likely munching away but hasn't let the farts rip yet. Some yeasts are slower to kick off than others and pitch rates and temps all play a part. If it's still not bubbling in a 48hrs you could take a sample and see if your Gravity has dropped and if it has then the yeast is doing it's job but the fermenter isn't sealing correctly, if not maybe give us a summary of your full process and someone might be able to advise on something you need to adjust but again no need to worry yet

 

[AndyA]

Double check your lid is on securely but I wouldn't worry about it, yeast is most likely munching away but hasn't let the farts rip yet. Some yeasts are slower to kick off than others and pitch rates and temps all play a part. If it's still not bubbling in a 48hrs you could take a sample and see if your Gravity has dropped and if it has then the yeast is doing it's job but the fermenter isn't sealing correctly, if not maybe give us a summary of your full process and someone might be able to advise on something you need to adjust but again no need to worry yet

Thank you

I came downstairs this morning and went straight into the kitchen where the brew is being kept. It's the warmest room in the house, so it should be beer brewing friendly. I got a bit of a shock, the temperature sticker on the FV was showing 26c, I was concerned that I might have killed off the yeast at that temperature? I unplugged the heating belt and had a sneaky peak under the lid, just yo see if anything had changed since adding the yeast.



There appears to be some Krausen(?), but not a lot.




I've just hot home from work, the temperature sticker is still showing the same 26c and the heat belt is still unplugged. I've had another peak under the lid and this is how it looks now.



The lid seems to fit OK, perhaps not as tight as I'd like, but it's not too bad. The gromet on the top that has the air trap is a poor fit though. I still haven't seen any bubbles rising up through it.

The package instructions did say that ths yeast should be sprinkled on and 'not' stirred in, perhaps this might cause a slower fermentation?


While I remember, I emailed MYO who made the beer kit and asked them how much sugar to add to a beer keg, I've been told to use 100 grams.

 

[tondy79]

Looks like it's going well to me! Some of that excess heat would have been caused by the yeast. Best avoided and a stable temperature maintained but I imagine no serious harm done in this case.

I still wouldn't use 100g (stubborn as I am) but I certainly wouldn't begrudge you going with the manufacturers instructions for the first brew!

Next step: be patient and let the yeast do it's thing, and then be a bit more patient on top of that for good measure.

Cheers!

 

[Bitter_Dave]

As Tondy says, yeast generates it's own heat, so once it is fermenting it is likely to go a few degrees above ambient. For future brews I would put it somewhere a bit cooler if you can. You really want it to be fermenting in the high teens low twenties, but the yeast is not in any danger at 26c as you can see!

 

[AndyA]

Thank you, your advice is very much appreciated.

Here's a pic of the kit instructions, just incase.

 

[Bitter_Dave]

Looks pretty standard. Although they say it is fine up to 25c, and it will be, for a standard ale yeast ideally it should be in the lower of that range.