2nd brew - Can it be salvaged?

[rossbaker]

Ok... after my first brew fermented at a very consistent 20oc using my heater pad, I thought I would see how my second brew went without it. I put the brew on on Friday, and left it without the heater pad whilst I went to Phillip Island for a few nights. I was hoping it would stay at about 16-17o, but I got back 4 days later to find that it was actually sitting at about 10oc (according to the temp strip). It was showing signs of fermentation (bubbling and foam), and I also dry hopped by adding a steeped hop teabag today.

So, I have now added the heat pad and the brew is slowly creeping up towards what I assume will eventually be 20oc. Will it be ok?

For those interested, the ingredients are: Can of Black Rock Golden Ale, Malt Booster #15, POR Hop Teabag steeped and added before pitching, US-05 yeast, Cascade teabag steeped and added 4 days after pitching. Made up to 21 L batch.

Any suggestions on how this recipe could be improved or what might be expected after the initial temperature muddle up would be much appreciated.

 

[manticle]

Better too high than too low.

 

[Black Devil Dog]

Good on you for using a better yeast than the kit yeast in your second brew!

The temp thing won't cause any big issue, other than the ferment slowing down. Keep it around 18 - 20 for best results.

Those hop teabags are pretty useless, they're small, expensive and possibly not very fresh. It's worthwhile buying hops from the sponsors and other retailers on this site.

Steeping some spec grains would improve it, but that's probably something to look at down the track.

 

[losp]

Better too high than too low.

Arg, I was thinking the opposite. Want to explain?

 

[pist]

im actually surprised that it didnt stop fermenting at 10oC. US05 can be used down as low as 16oC (this yeast will make a good fake lager at this temp) but 10oC is really pushing it. I guess it just goes to show that the US05 strain is quite versatile. Relax...it'll be fine if it didnt stop fermenting.

Losp, whilst you are correct, it is ideal to keep your fermentation temps as close to the lower range of the yeast as possible (prevents production of unwanted flavours), I believe manticle was saying that it would be better for it to be at 20oC (a bit high), than at 10oC, as this yeast would of been dangerously close to dropping out and going to sleep...once that happens the production of CO2 stops (protects the beer from oxidisation and growth of bacteria/wild yeast - most bacteria need oxygen to multiply) and you run the risk of it becoming infected.

Cheers