Hey guys,
I started my first brew three days ago. It was a coopers heritage lager kit that came with my beginners kit. However, instead of using just dextrose I added a kilo of fermentables reccomended to me by my local home brew shop. I think it was mainly dextrose with some malt and maltodextrose or something. I also used my own yeast as recommended by a friend it was a Fermentis safale S-04 lagar yeast.
I live in brisbane and at the moment its pretty hot, I've placed my fermenter in the most temperature stable place I could find and it was sitting at a pretty constant temperature of about 23 degrees until yesterday when it spiked to 25.
There was alot of activity in the airlock after the first night of fermentation but now its stoppped. Could the high temperatures have killed the yeast or is this normal? because it's only been 3 days and fermentation couldn't have finished.
If it is normal then is my beer going to taste horrible because its been fermenting at 25 degrees?
Thanks for your help
I started my first brew three days ago. It was a coopers heritage lager kit that came with my beginners kit. However, instead of using just dextrose I added a kilo of fermentables reccomended to me by my local home brew shop. I think it was mainly dextrose with some malt and maltodextrose or something. I also used my own yeast as recommended by a friend it was a Fermentis safale S-04 lagar yeast.
I live in brisbane and at the moment its pretty hot, I've placed my fermenter in the most temperature stable place I could find and it was sitting at a pretty constant temperature of about 23 degrees until yesterday when it spiked to 25.
There was alot of activity in the airlock after the first night of fermentation but now its stoppped. Could the high temperatures have killed the yeast or is this normal? because it's only been 3 days and fermentation couldn't have finished.
If it is normal then is my beer going to taste horrible because its been fermenting at 25 degrees?
Thanks for your help