Personal91
Landlord.
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EXACTLY - it's ferment or repent !
Time to ferment that brew, rehydrate the yeast first tho :)
Should I Ditch It...?
- Thread starter Doglaner
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EXACTLY - it's ferment or repent !
Time to ferment that brew, rehydrate the yeast first tho :)
Due to work commitments and other issues, such as the HB shop near to my office having closed down in the last couple of months, I didn't get to pitch in any more yeast since the last post. I tried to get some today, but aforementioned shop issues....
Anyway, I'd given up on it and was planning a cheeky stovetop BIAB to compensate, as I have everything I need to do one, bar a couple of kilos of pale malt (shop issues again).
So, imagine my unbounded and expletive-sodden surprise when I went to the fermenting fridge to check what had happened to the beast, only to be confronted by a thick, healthy-looking krausen and a beautiful, beery, hoppy, CO2-y fug!
So, two weeks tomorrow since I brewed it, and it may be, just may be, OK.
Shall I keep you updated...?
Dog.
Anyway, I'd given up on it and was planning a cheeky stovetop BIAB to compensate, as I have everything I need to do one, bar a couple of kilos of pale malt (shop issues again).
So, imagine my unbounded and expletive-sodden surprise when I went to the fermenting fridge to check what had happened to the beast, only to be confronted by a thick, healthy-looking krausen and a beautiful, beery, hoppy, CO2-y fug!
So, two weeks tomorrow since I brewed it, and it may be, just may be, OK.
Shall I keep you updated...?
Dog.
You've captured our attention now,its only fair you bottle this brew and post it all out bar one for yourself ðŸËâ
If you under pitch yeast, you'll have a period of time (typically between 5 and 10 days) when the yeast grow. It's a bit like a starter, but with a whole fermenter! All that has happened is the yeast has built up its numbers.
Too many Brewers either want to dump beer or tinker with it. Brewing yeasts have been doing their thing for centuries; leave them alone and they'll work it out. Most infections happen because people just don't leave them alone. There's no time rule for yeast. Two, three, four, five weeks can be required. I never even look at a beer until it's been at least four weeks.
In this case I wouldn't do another reading until at least three weeks after the obvious healthy krausen.
Too many Brewers either want to dump beer or tinker with it. Brewing yeasts have been doing their thing for centuries; leave them alone and they'll work it out. Most infections happen because people just don't leave them alone. There's no time rule for yeast. Two, three, four, five weeks can be required. I never even look at a beer until it's been at least four weeks.
In this case I wouldn't do another reading until at least three weeks after the obvious healthy krausen.
IainM
Landlord.
The yeast metabolism mostly contributes to the flavour during the growth phase, so you might end up with accentuated yeast character, which if it is S-04 might be a bit much. Time will tell I guess. I look forward to hearing how this turns out.
Right. Dropped my hydrometer on the floor shortly after the last post, so done nothing with this since. Going to get a new one tomorrow.
The krausen has subsided, and I'll be taking an FG reading this weekend. I'll have a taste of the sample, and if all is well, bottle it! Smells gorgeous, dahling, he said, channelling Craig off of Strictly.
Fingers, legs and eyes crossed.
Dog.
The krausen has subsided, and I'll be taking an FG reading this weekend. I'll have a taste of the sample, and if all is well, bottle it! Smells gorgeous, dahling, he said, channelling Craig off of Strictly.
Fingers, legs and eyes crossed.
Dog.
Well, having just tested the gravity and tasted the sample, it's utterly foul. Very vinegary and sour, so I'm going to give it to the sewerage pipe pixies.
What a shame, but a learning experience, nontheless.
So, onward and upward, and thanks for your comments on the way.
Dog.
What a shame, but a learning experience, nontheless.
So, onward and upward, and thanks for your comments on the way.
Dog.
Dutto
Landlord.
What a shame!! 
It happens to the best of us ...
... so "onwards and upwards" to the next brew! :thumb: :thumb:
BTW don't forget to sanitise EVERYTHING that came anywhere near this brew! Personally I would use a 24 hour soak in a strong solution of Tesco Thin Bleach, followed by a second 24 hour soak in fresh water followed by as many rinses as needed to get rid of the smell of bleach.
It's a bugger to do, but well worth the effort.
It happens to the best of us ...
... so "onwards and upwards" to the next brew! :thumb: :thumb:
BTW don't forget to sanitise EVERYTHING that came anywhere near this brew! Personally I would use a 24 hour soak in a strong solution of Tesco Thin Bleach, followed by a second 24 hour soak in fresh water followed by as many rinses as needed to get rid of the smell of bleach.
It's a bugger to do, but well worth the effort.
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