My lovely wife bought me a one-gallon starter kit from NB for our one-month anniversary. The kit came with the American Wheat recipe.
I brewed it on Sunday, and had a couple things come up that I could use some clarification on.
To sanitize everything, I bought a 5-gallon bucket and filled it with the sanitizing solution at the recommended concentration (1 TBSP to 1gal water). I used HOT water. This was water straight from the bath-tub faucet, and it was so hot that you could only keep your hands in the solution for 5-10 seconds. Of course, I sanitized the yeast packet in there as well. All of my equipment, including the yeast packet, sat in this bucket of incredibly hot water for close to an hour (while I was brewing the wort). The bucket seemed to be a great insulator because the water was still really damn hot after an hour.
Did this damage my yeast? In retrospect, I feel dumb for doing that. Should have gone with “warm” water like the directions state.
I finished brewing and put the yeast into the wort on Sunday morning. I started noticing signs of fermentation ~12 hours later. Since then, the fermentation has been inconsistent. Sometimes, I see bubbles coming through the airlock at a pretty regular pace (1 every 5 seconds or so?) and other times I’ll look and won’t see anything. Being that this is my first batch, I’m not sure if this is how it normally goes or if the fermentation should be more consistent.
Would a change in ambient temperature have this effect on my yeast? I have the carboy sitting in the plastic sanitation bucket in the back of my closet. During the day, the ambient temperature is roughly 65-70 degrees. At night, it can dip down to 55. Would this variation in temperature cause my yeast to seemingly start/stop working?
I’ve been passionate about beer for several years now, but this is my first shot at homebrewing. Any answers you guys have will definitely help for my next batch.
I assume the yeast packet was dry yeast. If it were liquid, I’d say for sure that you killed it. Dry? I’m betting you didn’t do it any favors. Do you have a krausen froming?. Just re-pitch to be sure.
Putting the yeast in the hot water isn’t ideal. You could have killed them, but obviously didn’t if it is fermenting right now. It may have stressed them so there is a chance the beer may not come out as good as you’d hope. Just wait and see, though.
As far as fermentation temps, it’s best to maintain as constant temp as possible. Fluctuating a couple degrees isn’t real bad, but if it’s swinging from upper 60’s to 50’s, that’s pretty significant. If it gets into the 50’s, it may stop fermenting, depending on the yeast. A small batch like that would be more prone to temp swings as well. Try and keep it constant for the remainder of the time, although it will probably be done fermenting in a day or so.
Hopefully it comes out OK, but if not, at least it’s only 1 gallon. There’s a few things you can fix for your next batch.
On another note…will it be a 2 gallon system for your 2 month, 3 gallon for 3 month, etc? Start pushing for that now!!
Some of the yeast survived since you’re fermenting. Fluctuation in temperature will slow or quicken fermentation. Being that it’s 3 days since pitching, you are going to see a natural slowing of fermentation since the yeast have eaten through most of the sugar. The airlock is not really a good indicator of how well fermentation is going.
If there is enough room in that bucket, try adding some water up to the beer level in your carboy. This will keep the temperature consistent. Also, keep beer temps down in the mid 60’s for a clean fermentation. Add ice cubes or frozen water bottles to the water to aid in cooling the beer down.
if it was dry yeast, they were probably at the most stressed (Dry yeast can take a beating). which can make the beer not as good as it could be. the air lock is not to be used to know when ferm is done, to know when ferm is done hydrometer readings must be taken, on a 1 gal batch using a hydrometer may not be practical. an easy way to make sure that ferm is done is to wait an extra week after what the directions say (this is not always 100% effective).
If she bought you a 1 gal setup for your 1 month, is she going to get you a 12 gal setup for your 1 yr anniversary? Propane burners, 15 gal Boilermakers, plate chiller, pump, etc…
Just a thought!
TUNA
PS - If this idea is presented to SWMBO, and is accepted/implemented…all I ask is that you name a beer after me. Preferably something hoppy. : )
[quote=“TeamTuna06”]Thinking logically about this…
If she bought you a 1 gal setup for your 1 month, is she going to get you a 12 gal setup for your 1 yr anniversary? Propane burners, 15 gal Boilermakers, plate chiller, pump, etc…
Just a thought!
TUNA
PS - If this idea is presented to SWMBO, and is accepted/implemented…all I ask is that you name a beer after me.Preferably something hoppy. : )[/quote]
[quote=“mrv”][quote=“TeamTuna06”]Thinking logically about this…
If she bought you a 1 gal setup for your 1 month, is she going to get you a 12 gal setup for your 1 yr anniversary? Propane burners, 15 gal Boilermakers, plate chiller, pump, etc…
Just a thought!
TUNA
PS - If this idea is presented to SWMBO, and is accepted/implemented…all I ask is that you name a beer after me.Preferably something hoppy. : )[/quote]
[quote=“Jimmie322”][quote=“mrv”][quote=“TeamTuna06”]Thinking logically about this…
If she bought you a 1 gal setup for your 1 month, is she going to get you a 12 gal setup for your 1 yr anniversary? Propane burners, 15 gal Boilermakers, plate chiller, pump, etc…
Just a thought!
TUNA
PS - If this idea is presented to SWMBO, and is accepted/implemented…all I ask is that you name a beer after me.Preferably something hoppy. : )[/quote]
Tuna beer?[/quote]
Now THAT’S disgusting! Tuna beer!!![/quote]it’s not bad. but you do have to strain out the albacore chunks.
