Oh Dear, I Think I Mucked Up My Beer

[Brett Campany]

So i found this cascade Chocolate Mahogony and whacked it on last night. Problem is though when the yeast went in it was about 34 degrees. So she's not bubbling, what do I do? Tip it out, let it sit or shuddup and be patient?

 

[Steve]

So i found this cascade Chocolate Mahogony and whacked it on last night. Problem is though when the yeast went in it was about 34 degrees. So she's not bubbling, what do I do? Tip it out, let it sit or shuddup and be patient?

be patient.....you may have a slight leak in the lid hence no bubbles from the airlock. Can you see a scummy ring (krausen) around the top of the liquid on the inside of the fermenter? Did you take a gravity reading when you made it? Leave it for a few days and take a gravity reading to see if its dropped. What temp is the beer at now?
Cheers
Steve

 

[Aussie Claret]

Pour it away, it was f***ed before you started! LOL, but it is a crap kit.

If it doesn't start pitch another yeast, check the gravity readings if it drops it's fermenting.
AC

 

[benno1973]

I agree with Steve. Leave it for a few days and see what it's like then. Check to see if there is krausen forming on the top of the beer - a good sign that the yeast are doing their thing. Check the seal of the lid and airlock, making sure they are sealed correctly. Take SG readings and relax...

 

[Brett Campany]

There's heaps of chunky sediment at the top. My gut says **** can this one and go get a new one.

Temperature is now at 24 degrees

 

[Steve]

There's heaps of chunky sediment at the top. My gut says **** can this one and go get a new one.

Temperature is now at 24 degrees

chunky sediment = good, its fermenting

dont dump it = you may like it

24 degrees = try and get it cooler - about 18-20

Cheers
Steve

 

[Steve]

Have a read of this Brett:

http://www.hbkitreviews.com/view-id-56-cas...any-porter.html

 

[Brett Campany]

Have a read of this Brett:

http://www.hbkitreviews.com/view-id-56-cas...any-porter.html

Cheers for that Steve. Great advice as always guys, thanks for that. Going to leave it and try and drop the temp down.

This is what she looks like inside, bit of foam, bit of sediment.....lets just see what happens!

 

[Steve]

hmmmm - doesnt look like much of a krausen though im afraid...the whole surface should be a blanket of foaming bubbles.

 

[Brett Campany]

Hmmm ok, going with my gutty then........ will start it again tonight.

I think the 34 degree temp probably killed it.

Cheers again guys, much appreciated!

 

[Stuster]

Don't chuck it, Brett. Give it a day or two. If there's no action then and it doesn't taste/smell off, add more yeast.

 

[Steve]

nah - dont chuck it yet!!!...buy yourself some SO4 wait a few days... if theres still no action or change in gravity reading chuck in the extra yeast....she'll be right.
Cheers
Steve

 

[Voosher]

Hmmm ok, going with my gutty then........ will start it again tonight.

I think the 34 degree temp probably killed it.

Cheers again guys, much appreciated!

34C will not have killed it. You rehydrate dry yeasts in water around that temp and yeast will survive temperatures well over 40C. They just don't make good beer at those temps.

If there are three good rules for brewing they would be 1. Cleanliness; 2. Temperature control and 3...
PATIENCE.

I'm with the "leave it" crowd in case you hadn't already guessed.

 

[peas_and_corn]

another shout to leave it! give it time, if it's bad after then well, you chuck it. But it could turn out all right!

 

[Brett Campany]

Sorry guys, I had to chuck it due to time restraints. I'm off to Cairns shortly and this was going to be my last batch before I leave. So she's gone down the gurgler but there's a new one on as we speak. Never mind though, this one's already bubbling after 2 hours, I'll be able to bottle in ten days (longer fermenting for Porters apparently) or so and jump on a plane for Cairns for 5 weeks to start the new job.

Cheers for the advice and I think next time I'll definatly leave it and throw some of the suggestions you guys have given me into the brew!

Cheers again!

 

[Brett Campany]

Well the 2nd attempt at this brew is really coming along nicely! I made some adds to the brew though, 1 cup of malt and 350gms honey.

Looking forward to trying this one out in about 3 to 4 months.

 

[Trough Lolly]

Brett,
Re your earlier brew that you ditched, did you rehydrate the yeast before pitching or not? The picture you took showed fermentation and not much krausen...possibly due to stressed yeast.

Pity you ditched your work - it would have been fine if you'd tossed in some more yeast.

Cheers,
TL