Is It Buggered Before Ive Even Begun?

[sandyfree]

Just started a home brew set up with a few mates. We were mixing up our kit, but one of my friends didnt read the directions properly. We added the malt and dextrose after we had put the cool water into the mix of warm water and the tin of hops and whatever that sticky honey looking stuff is!

If you add the malt and dextrose into the mix when the whole temp of the water is lower, will that stop the fermantation process from occuring properly?


thanks!

 

[KHB]

Dont quote me on this but as long as you mixed it well it should be ok. did you add yeast last?? The only problem i can see is the sugars not dissolving properlly??

 

[microbe]

Firstly - cleanliness and sanitation - as long as everything coming into contact with your beer has been sanitised you're off to a good start.

Secondly - With a simple K&K as you've done mixing temp doesn't matter. It may be easier to dissolve everything with warm/hot water then bring the temp down with cold, but if you've mixed everything in with the total volume it won't matter. Thoroughly mixing is a benefit though. The most important thing about temperature is the fermentation temp. You'll make beer pretty much no matter what but if you keep it to around 18-20C it's best.

It may help us all help you if you could post your ingredients and location.

Oh, and welcome to AHB.

Cheers,

microbe

 

[mika]

If I'm reading right, you've dissolved the tin with the warm water and then added the dried malt/dextrose afterwards. If so, yes stirring would have helped, but the dried malt/dextrose will pretty much dissolve itself, the only one that really needs help is the goo. You should be fine.

Fill in your location too, there might be a brewer right next to you who you can pester incessantly for advice

 

[sandyfree]

Firstly - cleanliness and sanitation - as long as everything coming into contact with your beer has been sanitised you're off to a good start.

Secondly - With a simple K&K as you've done mixing temp doesn't matter. It may be easier to dissolve everything with warm/hot water then bring the temp down with cold, but if you've mixed everything in with the total volume it won't matter. Thoroughly mixing is a benefit though. The most important thing about temperature is the fermentation temp. You'll make beer pretty much no matter what but if you keep it to around 18-20C it's best.

It may help us all help you if you could post your ingredients and location.

Oh, and welcome to AHB.

Cheers,

microbe

yeah i pretty much did it as you said there. It all seems to be going well. Last time i checked it was bubbling nicely through the airlock and a nice thick layer of froth was forming on the top.

Is 18-20 degrees the best for the brew. Its just a morgans australian lager. Not sure on the specifics, but im pretty sure thats what it was. The bloke i spoke to said if you can keep it at 25 it will brew faster... but im, guessing 20 degrees will be ok too, but it will just take a bit longer.

 

[Samwise Gamgee]

@ 25C it will ferment faster but @ 20C it will ferment cleaner (better, no fruity/cidery flavours due to high ferment temp)


I ferment Lagers between 8-12C. Ales @18-22C