Questions on First Brew In Primary

Discussion in 'Homebrewing' started by Wreckoncile, Aug 28, 2012.

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  1. Wreckoncile

    Wreckoncile Initiate (0) Jul 19, 2011 California

    On Sunday, I brewed my first ever batch. Standard Chico Pale Ale partial mash kit. I'm confident in my sanitation, mash, boil temps, etc. After an ice bath, I was able to get the temp down to about 75f when I pitched my WY1056. But here is where I have a few questions:

    The WY1056 is in one of those smack packs. I tried popping the inner nutrient package 3 hours ahead of pitch, and I thought I did because the pack was inflated, but when I popped it open at pitch time, the nutrient pack was unbroken so I broke it at that moment and pitched anyway. Based on my research, I'm not all too concerned about that.

    The ambient temp control in my fermentation area might be a hurdle. I live in an apartment without any space even for a fermentation bucket, so I had to leave the fermentation bucket in a closet at my parent's house. My dad is a cheapskate and will not turn AC on whatsoever. The ambient temp upstairs there ranges from 78-82, in the room and the closet I have the fermentation bucket maybe stays a degree or two cooler. After 24 hours in fermentation I checked on it last night. No activity whatsoever in the airlock, but probably about 3/4 to a full inch of krausen visible on top of the beer (based on what appeared a krausen line through the barely translucent bucket). I know when using a bucket, the airlock is a poor fermentation judge due to the seal being an issue (although to counter that I did duct tape the lid on after sealing it). I had expected a larger krausen at this point, but I wonder if the yeast smack pack issue might be delaying the process. My concern at this point is whether the temp control is too much an issue and my yeast might've died off. I have a backup of Nottingham dry that I can pitch in a few days if needed, but I'm just trying to get an idea of if that will be necessary or if I'm just overreacting on my concern here. Thanks in advance for your help and advice.
     
    #1 Wreckoncile, Aug 28, 2012
  2. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    With those temps during fermentation you are more than likely going to get some off flavors and aromas but there doesn't seem to be anything you can do about it. I would take a Rubbermaid tub, put your fermenter into it, fill with water and switch out a couple of frozen 2L bottles of water as much as you can to keep the water bath cool. Also, cover with a towel and let the ends dip into the water and run a fan on the damp towel over the bucket to keep it even cooler.
     
    #2 HopNuggets, Aug 28, 2012
  3. leedorham

    leedorham Initiate (0) Apr 27, 2006 Washington

    78-82 is pretty hot and the yeast will probably get it up in the mid 80-s at least, but 1056 will often overcome this. In the future, figure out a way to cool that thing down to the mid-60's. Use a rubbermaid with some water/ice if a fridge is out of the question. There are many bushcraft solutions on the web for fermentation control.

    You are right to not worry about the airlock. If you have krausen then it's fermenting and the gas is just getting out a different hole.
     
    #3 leedorham, Aug 28, 2012
  4. Wreckoncile

    Wreckoncile Initiate (0) Jul 19, 2011 California

    Thanks guys. I figured the temp was an issue and some off flavors won't be too crushing in a first brew. I'll be able to makeshift the rubbermaid tub to drop the temp a bit tonight and hopefully that will stunt whatever off flavors have been produced and maybe let the yeast eat some of those back up. I had considered the rubbermaid bucket solution at the time of initial fermentation, but was probably too concerned that throwing ice around it might cause the temp to drop too much and turn the yeast dormant. Hopefully, I can salvage this batch and produce a product that although not perfect, is perfectly acceptable for a rookie campaign.
     
    #4 Wreckoncile, Aug 28, 2012
  5. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    Agree with the others. Controlling fermentation temps is key. As leedorham eluded to, fermentation generates heat that can be up to 5 or more degrees higher than the ambient temperture.

    On the yeast - you are correct - it would work weather you popped it or now (though it's odd that it would inflate if you didn't). And no, you didn't kill the yeast off at that temp, they'll just be stressed into producing off flavors as noted.
     
    #5 epk, Aug 28, 2012
  6. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    Relax, don't worry, have a homebrew (or in your case as this is your first, any brew). I'm sure many of us did not control the temp when we first started either. I know I didn't always.
     
    #6 epk, Aug 28, 2012
  7. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    I know my 1st couple batches were not good, drinkable beer, but not a good BA acceptable beverage. nonBAs enjoyed it but I wasn't loving it. You are your biggest critic. Just keep brewing and research different techniques the better your future batches. Full wort boils, wort chiller, proper fermentation temps, proper yeast pitching amounts (starters are a must) will be huge improvements and easy.
     
    #7 HopNuggets, Aug 28, 2012
  8. leedorham

    leedorham Initiate (0) Apr 27, 2006 Washington

    If it's any comfort, you are using what is probably the most forgiving yeast strain in existence.
     
    #8 leedorham, Aug 28, 2012
  9. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    In all seriousness I have read that Cooper's dry yeast is stellar under high temps (as you would get in it's home & native land) and one of the reasons it is often the yeast included in kits, because the kits don't describe temp control...
     
    #9 kjyost, Aug 28, 2012
  10. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    If your temps stay that high for a bit you should get a Saison into primary. Saison yeast thrive at hot temps.
     
    #10 HopNuggets, Aug 28, 2012
  11. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I agree with a lot of what is said above. I pitched my first beer at 85F and fermented at about 75F ambient temp. I didn't want to drink any of it until about 3 months later. You might need to sit on it for a while and just let it all mellow out.
     
    #11 inchrisin, Aug 29, 2012
  12. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    Very true. I have put some of each batch away in my cellar and drank some of my 2nd or 3rd batch (Brewer's Best Imperial Nut Brown) a couple years after it was brewed and it tasted great... So... you can wait 24 months then drink a solid beer... ha-ha.
     
    #12 HopNuggets, Aug 29, 2012
  13. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Assuming you haven't got an infection by then. :slight_smile: I'm surprised by the success of brand new brewers being able to crack one open 2 years later and not have it come out sour or funky.
     
    #13 inchrisin, Aug 29, 2012
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