Newbie with yeast question.

[ipbr21054]

Hello.
I have just started to give this beer making a try.
I recently moved house & remembered that i had bought one of those kits in a tin.
It was made by youngs & i purchased some 14 months ago.
My question is regarding the yeast,as on the tin it read best before Jan 2010
I decided to carry on and see what happens.
I sprinkled the yeast onto the beer mixture and watched it start to expand as i gave it a gentle stir.
I put the lid on & fitted an air lock bubble trap to the center of the link with a little water inside.
I have noticed that after say 20 hours in our spare room at 16/18 degrees there is now a one inch light brown froth ontop of the beer mixture,but no bubbling at present.
My question is,the yeast in question is it ok even though its out of date because of the froth or is it dead as no bubbling or is it early days yet.

Thanks for reading this and hope you can advise.

 

[zgoda]

It took off so i think everything is OK.

There may be CO2 leak somewhere, the lid or airlock seal might be leaking, not a problem at all. Relax, don't worry, have a pint.

 

[ipbr21054]

Hi
The lid is 100% tight,the airlock has water in each lowel bubble.
I will see what happens tomorrow.

 

[alanywiseman.]

and try and leave it alone for 2 weeks, no peeking :nono:

 

[Hawks]

It took off so i think everything is OK.

There may be CO2 leak somewhere, the lid or airlock seal might be leaking, not a problem at all. Relax, don't worry, have a pint.

+1 to that

 

[ipbr21054]

Is it ok to rely on the bubbles to see if the yeast was alive.
Bubbles would indicate yeast is alive ?

 

[Moley]

If there's froth on top of your beer, it's working.

If your airlock isn't bubbling, the lid isn't making an effective seal all the way around.

It's not a problem, don't worry about it.

 

[ipbr21054]

ok thanks
I will now leave it for 2 weeks.

 

[ipbr21054]

ok thanks
I will now leave it for 2 weeks.

This morning i thought as it was early stages i would just have a quick look and see if anything is happening as no sign of noise from the air lock,i understand that sometimes there wont be any noise from the air lock but i wanted to just check as opposed to waiting for 2 weeks then find out the worst.
As i look into the brew i can clearly see bubbles rising to the surface,slow but present.
I mentioned in my first post the temp in this room is around 16/18 degrees but lowers to around 14 degrees in the evenings is that ok as if the yeast is slow to produce rapid bubbles to the surface could be due to the room being to cool ?
I have supplied a photo for you to have a look at and comment if you dont mind.

 

[zgoda]

Everything looks OK.

If the rumours that Young's yeast is repackaged Notty are true, the temperature is also right, they will ferment longer and produce cleaner flavour.

 

[ipbr21054]

Thanks for the reply.
So still leave it for 2 weeks ?

 

[zgoda]

It would not hurt.

 

[ipbr21054]

thanks very much

 

[ipbr21054]

Hi,
Today i have started to clean out my bottles & second bin etc ready for when i need to transfer.
I have taken a hydrometer reading "sample from tap & not inside bin".
Looking at the instructions for the kit it shows a OG 1.040 - 1.043
My reading is 1.018 as shown above.
The brew is very cloudy as i would expect for one week in the bin.
Please advise the following.
1,Have i read the Hydrometer correctly at 1.018
2,What should the FG be once finished
I have supplied a photo of the Hydrometer readings for you.

 

[Good Ed]

The OG is your Original Gravity, I don't know whether you tested the wort before adding the yeast, but this is what this is. Your reading is now a SG (Specific Gravity) of 1018, so just leave it alone and be patient, you will probably end up with a FG (Finished Gravity) of around 1012. You need wait until you get 3 consecutive daily readings of the same gravity that will tell you that you have reached your FG and the fermentation has finished. I wouldn't bother with transferring to a secondary FV, but when you have got to your FG move to a cooler place for about 4 days and then you are ready to bottle. Batch priming is far the best way to do this, you will see plenty of information on here how to, if not sure ask away.