Ok I am on to my second brewing whiel my first one is maturing in the barrler I have the woodforges Nog ale. I was reading the instructions on the kit and it does not tell me when to add the Sugar.
My understanding is that the Sugar is what helps the Yeast create the alcohol.
all it says it add the tins to the water do I still put in my brewing sugar ?
New Brewer asking stupid question
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Andy S
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Gepa
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Andy S
I think that 18 degrees is fine as long as it does not get much cooler than that. I would not bother with the heater unless it gets cooler at night. I use an imersion heater set to 18 degrees that looks like a fish tank heater as it has a thermostat, which I don't think a heating belt does. I think that you can regulate a heat belt somewhat though by raising or lowering it on the side of your FV.
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Gepa
thanks for the replies I have used the belt as the temp up here has dropped as it has been rubbish weather around 15-16 degree. I have the belt half way up the FV as this is what it says in the instructions.
My only concern now is it has been 18 hours since I pitched the Yeast into the wort( oh I sound like I know what I am talking about) and there is no bubbles or anything happening. Am I panicing too much. Only think I have done different from my Frist attempt is the following.
No sugar kit does not say to add and I checked this with you master brewers.
I tried to rehydrate the yeats using the instructions with the kit.
I boilded water waited 5 ins for it to cool and added the yeast after 5 mins I then stired it and put it in the Wort. some of the yeat was stuck so I dipped my Pyrex jug in the wort to help wast it out I had fully steralised the Jug when I was doing the FV
My only concern now is it has been 18 hours since I pitched the Yeast into the wort( oh I sound like I know what I am talking about) and there is no bubbles or anything happening. Am I panicing too much. Only think I have done different from my Frist attempt is the following.
No sugar kit does not say to add and I checked this with you master brewers.
I tried to rehydrate the yeats using the instructions with the kit.
I boilded water waited 5 ins for it to cool and added the yeast after 5 mins I then stired it and put it in the Wort. some of the yeat was stuck so I dipped my Pyrex jug in the wort to help wast it out I had fully steralised the Jug when I was doing the FV
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Aleman
- It's definitely Lock In Time
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You have probably killed the yeast. It takes a lot longer than 5 minutes for water to cool from boiling to 30C, pitching yeast higher than this stands a good chance of killing them, and at best will seriously reduce the viability (The number of live cells you pitch).Gepa wrote:I boilded water waited 5 ins for it to cool and added the yeast after 5 mins I then stired it and put it in the Wort. some of the yeat was stuck so I dipped my Pyrex jug in the wort to help wast it out I had fully steralised the Jug when I was doing the FV
This is the reason DCL recommend that their yeasts are pitched onto the surface of the wort, as do Muntons, because too many brewers don't bother to use a thermometer to check the temperature of the rehydrating water . . . it really isn't that difficult to do, but why oh why do people just wing it??
.Put the lid on it, move it somewhere cool . . . get that heat belt off it, and get some new yeast (SO4 or Nottingham) on Monday and add that tot he wort and beat the living daylights out of it with a large sanitised balloon whisk. With any luck you will get away with it.
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Gepa
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macleanb
keeping it cool would seem a good idea until you can innoculate it with some fresh yeast. What you have there is a microbial time bomb. Usually the enormous number of yeast cells that are added swamp any other nasty bug that might be there, in this case you have a very nutritious home for any opportunistic bug that might be around.
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Gepa
I have no home brew places near myself which means ordering online and I dont fancy keeping them wort in it's Vunerable state for too long. I have had a lid on it since tossing in the Yeast which i killed. in it and only had it off to check it was fermenting.
I was in asda and had a look in the bakery section and I found a Dry Yeast that says can be used for home brew & home made wine.
I understand this is not going to be the best yeast but this should be ok in an emergancy.
Off to steralise the Pyrex jug teaspoon and whisk this Yeast needs to be activated with water YAY before use.
I shall report back with results soon
I was in asda and had a look in the bakery section and I found a Dry Yeast that says can be used for home brew & home made wine.
I understand this is not going to be the best yeast but this should be ok in an emergancy.
Off to steralise the Pyrex jug teaspoon and whisk this Yeast needs to be activated with water YAY before use.
I shall report back with results soon
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Prenderb
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Gepa
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Gepa
ok next stupid Question.
Is there such a thing as too much Yeast ??
I tried rehydrating the yeast again using the instructions water was not too hot had 1/3 boiling 2/3 cold water in pint jug with both mixes comined it was 1/4 Pint. Added 1 tea spoon of suger to solution mixed in then added the yeast waited 15mins had a slight throth not the 2 cms the instructiosn said it should have so I pitched it waited 4 hours nothing again.
At this Point I gave up on rehydrating the Yeast I then just pitched in a 3/4 teaspoon of the dried yeast and went to bed.
Well just woke up and the yeast is working it is working so well that the foarm on top from the yeast has built up so much it has popped the lid on the FV and spilled out the side. Is this brew completly knackered and should I tip it and forget all about rehydrating the yeast or let it sit for the next 5-6 days and see what happens at the other end.
Sorry for all the quiestions but I am enjoying this Home brewing and would like to learn more.
Is there such a thing as too much Yeast ??
I tried rehydrating the yeast again using the instructions water was not too hot had 1/3 boiling 2/3 cold water in pint jug with both mixes comined it was 1/4 Pint. Added 1 tea spoon of suger to solution mixed in then added the yeast waited 15mins had a slight throth not the 2 cms the instructiosn said it should have so I pitched it waited 4 hours nothing again.
At this Point I gave up on rehydrating the Yeast I then just pitched in a 3/4 teaspoon of the dried yeast and went to bed.
Well just woke up and the yeast is working it is working so well that the foarm on top from the yeast has built up so much it has popped the lid on the FV and spilled out the side. Is this brew completly knackered and should I tip it and forget all about rehydrating the yeast or let it sit for the next 5-6 days and see what happens at the other end.
Sorry for all the quiestions but I am enjoying this Home brewing and would like to learn more.
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Gepa
Hi dave yes having a rough time with this batch my First batch went so Well but hey we all live and learn.
Got home from work and the Excessive Foam has stopped so I cleaned up the FV and have it sitting in a nice warm room at about 20 degrees now and it is startiong to slow down now been about 38 hours now which is not bad I shall leave it for another 32 and start taking the readings. Before I started ruining the yeast it was a perfect 1040 on the Hydromiter
Got home from work and the Excessive Foam has stopped so I cleaned up the FV and have it sitting in a nice warm room at about 20 degrees now and it is startiong to slow down now been about 38 hours now which is not bad I shall leave it for another 32 and start taking the readings. Before I started ruining the yeast it was a perfect 1040 on the Hydromiter