Should my yeast look like this on day 2?

[Possy92]

Hi all,

I've just restarted brewing veer after a 3 year hiatus, and I'm a bit puzzled by my pilot brew in my new system

When I used to brew, I had trouble with sanitation, and this time around, I've bought better equipment, read a few books and generally been probably overcareful with cleaning rituals.

I pitched some Nottingham Ale yeast into my beer on the friday, and it got to work pretty rapidly on the Saturday. The bucket looked like it was about to explode (for future brews I'll be adding the airlock in, something I regret not doing for this current brew)

Anyway, as part of venting I've had to take the lid off to get rid of some of the CO2, and to check the gravity. Anyway, long story short, I've made the batch (2.5 Gal) too small for the hydrometer to check so I'll have to wait for a bit longer to check the final gravity. I used a full pack of notts yeast I rehydrated before I pitched at about 26 degrees

Should my yeast look like this on day 2 of brewing?

It smells a bit sweet but I believe this is a trate of Nottingham yeast?

Thank you for your time

 

[strange-steve]

Yep, looks good to me :thumb:

 

[Fil]

looks good to me, just leave the lid with a crack in it avoid removing the lid and especially avoid hanging your head over the brew, the danger now is from airborne microlife and spores dropping in on it.. if you need a look see peek in from the side thru a cracked lid

a cheap turkey baster is an easy to sanitise method of sucking up samples of beer for a gravity test before drinking/ tasting them, some will advocate returning the sample, but i dont as its would involve needing to maintain a sterile sample glass, hydrometer as well as the turkey baster, all without eliminating the risk of returning a sample. and missing out on the taste test is a huge disadvantage. just squeeze air out of the baster Before you submerge the tip

enjoy the brew and beer

 

[terrym]

Yep, looks good to me :thumb:

And me....

 

[chub1]

:thumb::thumb::thumb:

 

[Slid]

Looks like a thumbs up on day 2 from all the experts :thumb:.

Looks fine to me, too. :lol:

 

[Grizzly299]

A little late to the party, but yes, perfectly normal.

 

[Dutto]

Answer is "Yes, ... :thumb:

... but you shouldn't be looking at it until it stops fermenting!" :nono:

 

[Possy92]

Hi everyone,

first of all, thank you all for the quick replies!

Unfortunately, either my intervention or the massive deadspace in the fermentation vessel, the beer was contaminated.

I've learnt from this and I've dug out and sanitised 2 Demijohns for the next brew, which was today. looking forward to posting results!

Cheers everyone!

 

[Leon103]

Hi everyone,

first of all, thank you all for the quick replies!

Unfortunately, either my intervention or the massive deadspace in the fermentation vessel, the beer was contaminated.

I've learnt from this and I've dug out and sanitised 2 Demijohns for the next brew, which was today. looking forward to posting results!

Cheers everyone!

Why do you think it's contaminated?

 

[Possy92]

I took a sample off, and it didn't taste of alcohol at all, it had a very sour taste aftertaste. It tasted like a yeast infection if I'm honest. Like I said, I've learnt a lot from the first beer since returning to the hobby

 

[Dutto]

Sorry, but if don't taste and/or smell like vinegar after it's stopped fermenting I just reckon that it needs more time ...

... and 90% of the time I'm right in that assumption! :thumb:

 

[YourBrew]

Hi, Possy.

As a general rule you don't want to take off the lid of your fv as this can cause oxydation and contamination. I know it's a painful wait and you're curious about what's inside but the best thing to do is just let the yeast do its job. Seems to me that from the first post and your sample taste, there was just about a week. Try to leave it longer, don't remove the lid (use an airlock) and everything should be fine. Yeast makes a mess for the first few days so don't worry too much about how it looks.