IainM
Landlord.
Should be fine. If its in secondary its already past the at-risk phase.Moved a wherry from primary to secondary a week ago today. Temp of brew up at 27c today will it be ok?
Should be fine. If its in secondary its already past the at-risk phase.Moved a wherry from primary to secondary a week ago today. Temp of brew up at 27c today will it be ok?
Hi all,
I have had a go at brewing the coopers stout kit + 1.1kg of DME. I started it on saturday morning with a gravity of 1040. It had a violent ferment and now has stopped bubbling at just over 1000 . I will give it a few more days to finish. Will the quick ferment in this heat have caused bad flavorings? Is there anything i can do to recover?
Thank for any advice.
Well, I bottled my Mosaic SMaTH, and the trail jar was pretty nasty. Very hot and fusally. I could just about detect some grainy maltiness and some hops at the end, but the hotness was overpowering. I'll leave it for a bit to see if it improves but I think this will end up down the drain. To be honest, I wish I'd saved the dry hopping hops for something else. The yeast was Wyeast American Ale II.
Do you have any ability to cold condition/lager? As I've read this can help with fusils
Since answering this post I have also bought a Coopers Stout. Most the UK kits state 18ðC to 24ðC as ideal temperature range, but Coopers state 21ðC-27ðC and say the yeast will tolerate 18ðC-32ðC (64ðF-90ðF) so it would seem the Coopers Stout should have been OK in our hot spell? It actually says bottle after about 4 days at 27ðC or 6 days at 21ðC, I have never had a brew ready to bottle in 4 days!
It says use 1kg Brew Enhancer 3 what ever that is. I will guess on a mixture of sugars and spray dried malt? I know it got hot, but 23 litres of liquid takes some heating and cooling so likely the average temperature was well within the 27ðC. So it should be OK.
I stuck my brew into the garage freezer as normal set at 19.5ðC to 20.5ðC and it took nearly a day to even get started. I am planing on the normal 20 day, but just in case tomorrow I will test the s.g. the start s.g. was 1.042 with treacle should have been 1.038 according to instructions.
Thank you for bringing that thread up. back to the drawing board. Frustrating that you have to resort to a fridge to be able to keep the fv at a controlled temp
Thank you for bringing that thread up. back to the drawing board. Frustrating that you have to resort to a fridge to be able to keep the fv at a controlled temp
........... Back in 1981 in Algeria I had a box for keeping the snake bite serum .........
Cheers for the link. Was looking at those. Have you noticed a definite improvement in quality since you started using it? (even better: have you split batches of wort to test with venom without the cool bag?)The fridge is the cheap option. I have one of these
http://www.thehomebrewforum.co.uk/showthread.php?t=58966
You can now buy them at Get er Brewed for about �ã50. They deffo work as I have a stout in mine a a steady 18C
Another option is not to bother trying to keep your ferment at a controlled temp and use heat tolerant yeast. Like MJ work horse and Mauribrw 514
Cheers for the link. Was looking at those. Have you noticed a definite improvement in quality since you started using it? (even better: have you split batches of wort to test with venom without the cool bag?)
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