Hi guys, just after some assistance. I got a new DIY kit yesterday and decided to brew the Lager kit inside using the yeast that can under the lid.
I've read on here that Lager brews need a lower temp to ferment properly and I'm a little concerned, as the kit indicated I should brew between 21-27. So firstly, all my equipment was sanitized and I pitched the yeast at 24 and have left it in my kitchen where ambient temperature is around the 18-20 mark. I wrapped the fermenter in a doona and for the first 6-8 hours the brew remained at around the 22-24 mark. This morning (16 hours after brewing) it is sitting around the 20-22 mark but nothin appears to be happening yet.
There is a little condensation on the inside of the fermenter and all the yeast is on the base of the fermenter. Curiously, I opened the lid (*very* briefly), and had a smell. It smells very sour, almost rancid. I am wondering if the experts amongst you can offer me any piece of mind, advice or the like as to what is happening and/or advice as to what my next move will be.
Thanks in advance
-Cam
I've read on here that Lager brews need a lower temp to ferment properly and I'm a little concerned, as the kit indicated I should brew between 21-27. So firstly, all my equipment was sanitized and I pitched the yeast at 24 and have left it in my kitchen where ambient temperature is around the 18-20 mark. I wrapped the fermenter in a doona and for the first 6-8 hours the brew remained at around the 22-24 mark. This morning (16 hours after brewing) it is sitting around the 20-22 mark but nothin appears to be happening yet.
There is a little condensation on the inside of the fermenter and all the yeast is on the base of the fermenter. Curiously, I opened the lid (*very* briefly), and had a smell. It smells very sour, almost rancid. I am wondering if the experts amongst you can offer me any piece of mind, advice or the like as to what is happening and/or advice as to what my next move will be.
Thanks in advance
-Cam