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.

 

[AndyA]

3 Days later and I've just had another look under the lid. There's still no sign of bubbles rising up through the airlock, so I imagine that the lid must be a poor fit. I've just tried wrapping some clingfilm around the lid, I'm desperate to see some bubbles in the airlock! Time will tell.

While looking under the lid, I could see tiny bubbles rising, so that's quite reassuring?

Here's how it looks now, the white foam has gone. Is it normal for it to look like this 3 or 4 days in?

 

[Chippy_Tea]

Empty the airlock until there is just enough water to cover the U at the bottom it'll be easier for the CO2 to push through.

 

[AndyA]

Empty the airlock until there is just enough water to cover the U at the bottom it'll be easier for the CO2 to push through.

I'll give that a try. Thank you

 

[jof]

Here's how it looks now, the white foam has gone. Is it normal for it to look like this 3 or 4 days in?

View attachment 109795

Yes that's fine. You can see the tide mark of peak krausen from a couple of days ago.

It just means the yeast has used most of the sugar so it's slowing down.

 

[AndyA]

Thanks gents, much appreciated

OK, it's time to fess up! I've just taken the airlock out to remove some of the water and guess what? The end of the airlock was bunged up with some of the krausen. How embarrassing

 

[Chippy_Tea]

When you say you have covered the lid you

Thanks gents, much appreciated
OK, it's time to fess up! I've just taken the airlock out to remove some of the water and guess what? The end of the airlock was bunged up with some of the krausen. How embarrassing

You don't need to stick it all the way in as Finbarr would say -

 

[Tommo 2]

If you constantly keep lifting the lid to check on it your asking for an infection , just chill everything looks fine thus far

 

[AndyA]

If you constantly keep lifting the lid to check on it your asking for an infection , just chill everything looks fine thus far

A fair comment and it's Been in the back of my mind, I literally just peel back the lid lip and peer in.