Hey all, Just dropping a line to say hello to my new crew members, have just started my first batch, hoping for the best but worry about dry yeast issues. I see 36 hours to begin fermentation is not strange so I will sit and watch (impatiently)! Cheers and happy Oktoberfest to all!
I brewed my first batch 5 weeks ago and finally was able to have some this past weekend. It turned out great. It's really hard but just sit back and relax and if you screwed it up, just remember it was your first time.
Welcome to the club. What did you brew, and what are your concerns about using dry yeast? It should do it's job adequately unless you're asking it to do too much by under-pitching or using old yeast, etc. If you have valid concerns, it may still be early enough in the process for us to help you fix any issues if they are valid, so don't be bashful.
Hey dude. Just keep it cool. That usually means 65F ambient or a touch below. It varies by yeast strain but that's the best thing you can do for your beer right now.
Most dry yeast these days is comparable to liquid...I would recommend something like Notty or US-05 for a first AND subsequent batches. ~ 80% of my batches are still made with a quality dry yeast. Cheers
KIT TYPE & YEAST: My daughter bought me a kit, Coopers, accessories, the works including a Muntions Pilsner kit, I found the video, followed the instructions (I believe Bevis & Butthead could do this) and on day 2 there is activity, foaming and other fun stuff occurring. "Huston we don't have a problem!" TEMP: 24 degrees C is concrete floor ambient temp, best I have in the house. BOTTLING: Looking forward to bottling (have some HoeGaarden 750ml bottles) to be sanitized and filled, expecting fair to midland beer from a simple attempt.
I'm still pretty new to this, but I think 24 degrees is pretty warm for an ale, let alone a lager. Did the instructions give you a temperature range to shoot for?
