Hello everyone, I used to brew beer quite a bit when I lived in a warmer climate (Florida), and now I live in a cooler climate (Tennessee). When I was in Florida, I could never get the primary to cool down below 70 degrees farenheit by having wet fabric around the bucket and a fan.
(Kveik yeast, Scandinavian farmhouse yeast would have been ideal. Produces a clean moderate gravity ale fermenting up towards 90°F. Having the fermentor in a tub of water as a heat sink would help the cooling and holding a stable temperature. US producer is calling it Hot Ale.)
The beers always turned out well, though.So this week, I brewed my first beer in 6 years and am feeling rusty. I boiled the NB Megalodon Imperial Red Ale (extract). I have a couple of concerns. Since it was a strong wort, I boiled about 600 mls of wort in a flask & used the liquid yeast to ferment & make a very small starter.
(Ideal starter wort for optimum yeast growth without stressing the yeast is 1.037 to 1.040. Seems like you started a good fermentation with the starter and dry yeast pitch. Yeast being stressed in a high gravity wort can produce excess esters. These esters can be enhanced by a warm fermentation.)
The boil was put off a couple of days later than I originally planned,
(Not a problem. A good starter can be direct pitched a couple of weeks later. At about three or four weeks a 500 ml vitality starter could be considered for a high gravity brew.)
so I brewed 3 days after I began the starter. I also had an envelope of dry yeast. I threw them both in once I cooled the Megalodon down to about 66 degrees. It started bubbling the next day (yesterday) - about 30 bubbles a minute. Last night & today it increased to 67 bubbles a minute (in the 3 piece airlock). I got a blow-off tube ready to put on it once it became too vigorous, but it hasn't been too vigorous yet. I don't know if that is due to my 65-68 degree wort, or if I have a yeast problem. What do you folks think?