Unimpressive yeast

[Jaoqua]

I just made up my Cooper's IPA. I used Steve's instructions for a hop tea (1/2oz of Goldings) but I left it to brew a bit too long. (what result will that have?).

But my main concern is that I rehydrated the yeast at 30C (the kit says it can be added at 18C-32C) but that after 30 mins it just looked like milky water. There was no sign of blooming or anything.

Should I be concerned?

[Jaoqua]

Oh yes. One other thing. OG is 1030 (maybe 1031 at a pinch) which seems low. I made up the can with 500g Muntons light spraymalt and 300g granulated sugar. Shouldn't it be higher?

[BlackBag]

Your fermentables seem quite low (could do with maybe about another 200gms of sugar) so 1030/1 is probably right.

[alefric]

Oh yes. One other thing. OG is 1030 (maybe 1031 at a pinch) which seems low. I made up the can with 500g Muntons light spraymalt and 300g granulated sugar. Shouldn't it be higher?

What Temp. did you take your reading for OG at?.......reading may need adjusting if it was above 20c.

[Jim]

The yeast should be OK - it doesn't always spring straight in to life when rehydrating.

Re you OG - as alefric says - check it at 20C or use a correction factor.

Also, did you rinse the tin out with hot water?

[Prozac]

Re you OG - as alefric says - check it at 20C or use a correction factor.

Is there a link to the correction factor anywhere..... I doubt I ever take a SG at 20C it'd always be nearer 25C, before I pitch the yeast

[andyp]

[quote="Jaoqua"]I used Steve's instructions for a hop tea (1/2oz of Goldings) but I left it to brew a bit too long. (what result will that have?).

None that you wouldn't want

Actually pitching at 25C is prob a good idea to get it going then let it drop to around 20. 30C and beyond is too high really, despite kit instructions.

The correction factor between 20 and 25 would only be a few points.

Adding 800gms of extras rather than the full 1K is a very good idea IMHO and can only benefit the Kit. However about 4.5 galls rather than the full 5 would be the natural follow on so it's closer to 1040 (in the future).

[Jaoqua]

The OG was probably taken at about 25C. I didn't take the temperature at that point but I did shortly afterwards when I pitched the yeast and it was about 25C. The OG may have been 1031 so temp adjusted I think 1032 is probably about right.

I did rinse out the tin, but it wasn't completely clean. I suppose I have lost a bit of extract there.

OK. What can I do about it? I'm 24 hours in. There is a 1" head on the brew, so the yeast is alive. If I add more granulated sugar it'll strengthen the brew but lessen its flavour, won't it?

Any suggestions from the experienced? BTW I can't make it to a HBS till Friday.

[Jim]

BrewBob has written a calculator for hydrometer correction here.

Personally, I'd make do with the strength i'd got - if you add sugar you'll just spoil the flavour, and I'm not sure about adding spraymalt once fermentations under way.

Have you checked your hydrometer is reading 1.000 in plain water at 20C?