Temp control (first brew)

[azzwa]

Hi just purchased a brewmate and scored a fridge of the old man, going to put my first brew on this weekend im doing a coopers lager with a number #40 brew craft kit converter and a saflager yeast . I have brewed in the past with not much luck. Just looking for tips or things to watch out for when fermenting in the fridge any info would be a great help to make this beer a winner.

 

[manticle]

Fermenting wort generates heat so make sure it is the wort that it as your target temp, not the side of the fermenter nor the ambient fridge environment.

Set the tempmate a bit lower, chill the wort a few degrees below your intended ferment temp and take a gravity sample before pitching. aerate the wort well before or just after pitching.

Measure the gravity sample with a thermometer before pitching, then do again when it is fermenting to see how much heat it generates. Adjust fridgemate if need be.

Use 2 packets of lager yeast.

Be patient and wait till FG is nearly reached, then bring temp up a few degrees. Leave for a few days, then drop the temp to near freezing. Hold for at least one week, more if you have the patience.

Bottle/keg, wait till the brew drops bright in the bottle, then sample and assess.

Don't expect too much from your first and don't give up if it isn't superb.

Be clean and sanitary and leave shortcuts for getting home from the pub on a cold night.

 

[azzwa]

Thanks for the good advice is it a good choice to use two saflager yeasts or should i use two from under the lid? And when pitching the yeast you said to get it just below fermenting temp 12c, do i sprinkle the yeast over the top of the wort or do i activate it with warmer water then add it as a liquid?

 

[Glengine]

I'll just add, manticle makes a good point about the temperature of the wort while fermenting being warmer than you expect because it generates heat. That said measuring temperature exactly during fermentation can be difficult without wasting plenty of hydrometer samples or risking infection having a sensor in the wort.

As I'm not yet a seasoned brewer and like to try and keep things a bit simpler, I actually put my temperature probe on the side of the fermenter, covered in some thick cardboard and kept in place with duct tape. I then set the temperature controller to a temperature at the lower end of the recommended range for the yeast. I've had good results with this method and it may be a bit easier to manage until you get a bit more confident.

 

[wbosher]

I have my sensor in the fermenter, seems to me to be the most accurate way. If you thoroughly clean and sanitise the sensor, what's the problem?

 

[azzwa]

Thanks for good advice will try to keep it simple for the first brew. Will let you know how I go any more suggestions to make the brew a good one would not go a stray.

 

[jaypes]

rehydrate your dried yeast

 

[bum]

Adding sugar (as suggested in your link) is generally said to be bad practice by most manufacturers.

Large dose of salt is required with much of that book, IMO.

 

[manticle]

Thanks for the good advice is it a good choice to use two saflager yeasts or should i use two from under the lid? And when pitching the yeast you said to get it just below fermenting temp 12c, do i sprinkle the yeast over the top of the wort or do i activate it with warmer water then add it as a liquid?

2 saflager packs.

Follow the rehydration instructions from the manufacturer exactly or just sprinkle it in. Instructions here: http://charlesfaram.co.uk/Portals/0/Docs/Fermentis/SFG_S23.pdf

 

[Glengine]

I have my sensor in the fermenter, seems to me to be the most accurate way. If you thoroughly clean and sanitise the sensor, what's the problem?

Not that I've looked into it at all, but I suspect you'd have to modify your fermenter to get the sensor in there whilst still providing a good seal to stop any nasties getting in? I don't know how I'd get a sensor into either of my fermenters and still seal them adequately as they are...

 

[wbosher]

I use the new Coopers fermenter, the lid just sits on the top and doesn't seal. The (thoroughly cleaned and sanitised) wire/probe just slides in under the lid and into the wort. Works a charm

With the fermenters that seal up (twist top?), I'm not sure. I do recall seeing something on this forum about that, but don't know where.

You could just use glad wrap with a rubber band, and put the wire under that I guess. There will be a way...