Brew UK Forum | Beer Kits
Moving the fermentation barrel
Hi all
Before I start can I just say this is my first time brewing, I went to brew on the strength of this forum, now enough sucking up here goes!!
Just got my first kit (Wherry's) brewed it up yesterday following the instructions, put it in the downstairs cupboard and when I checked this morning the bubbles were coming up through the airlock so everything looked ok. Came in this evening checked the brew and the temperature had shot up to 26 degrees, (still with bubbles coming through airlock).
I have now moved the brew to the shed where it is a lot cooler.
Will the original high temperature or the movement of the brew cause the beer to spoil?
Many thanks
Hammy
Planning -
Fermenting -
Conditioning - St Peters Ruby Red Ale, Extract Stout/Porter
Drinking - Coopers Heritage Lager, Triple Hop Pale Ale
Fermenting -
Conditioning - St Peters Ruby Red Ale, Extract Stout/Porter
Drinking - Coopers Heritage Lager, Triple Hop Pale Ale
Responses
Posted 1 year ago by Moderator
26c is on the high end, but it will still ferment fine. It will gain temp when its fermenting as the yeasties are multiplying and eating which gives off heat. To be honest I wouldnt move it to the shed as it may shock the yeast as the temp drops and gains a fair bit. I would move it to the coldest place in the house and then (
as per gregs instructions - ta mate!) Get a damp towel and drape over the fermenter. Then put a pot of water next to it and make sure a corner of the towel is sitting in it.
Hope this helps, and dont worry all will be fine, I cooked a kit once at 30c
and I still drank it all!
Luverly Juberly!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Hammy, it will be cool don't worry.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Hi Hammy,
Wherrey was my first kit its a very fast acting yeast in that one! mine started at about 24 degrees and has just been drunk,dont worry just try to cool it down a bit all will be fine.
Cheers
Minty
Posted 1 year ago by Member
Cheers for the advice
The brew has now been cooled down to a pretty stable 22 degrees.
Cant wait to try it as the smell is driving me nuts, oh well only 2 1/2 weeks to wait.
Thanks again
Hammy
Fermenting -
Conditioning - St Peters Ruby Red Ale, Extract Stout/Porter
Drinking - Coopers Heritage Lager, Triple Hop Pale Ale
Posted 1 year ago by Member
hi hammy,
I'm not trying to upset you here but. I started brewing kits 5 months ago and have just got my 6th one on the go. unfortunatly the instructions on the kits are lies! if your using a pressure barrel, when they say it's ready after 2 - 3 week or 3 - 4 weeks the reality is it's sort of ok to drink after 4 weeks, tastes like homebrew (a bit yeasty) but you should really give it 6 - 8 weeks before starting to drink it as by then it tastes like a really nice pint of beer just like you'd get a the pub.
as it had supposed to clear a lot quicker in the bottle so I'm told. only problem there is pooring it with out disturbing the yeast at the bottem of the bottle.
Just try having 1 pint a week for a start and you'll see what I mean. The only solution I've found to this is to keep buying more barrels
if on the other hand your bottleing them all then just ignore me
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Moderator
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
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