How bad did I screw it up?

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I just finished attempting to brew my first batch. I got through to the end of
the boil just fine (plenty of headspace, so I watched Over the Hedge to pass the
time). But then I ran into tons of problems.

First, my immersion cooler wouldn't submerge much at all, so I ended up pouring
the wort into my fermenter and dunked it in there and used tap water (we have
good clean pipes and the book said it was fine, hope it was right) to fill to
the full 5 gallons. But just as I started the cooling my yeast (which was ready
to toss in) got poured in and I'm hoping the heat wasn't too much for it. I
managed to get it down to just under 80F when all was said and done. Remembering
that bacteria does best at 90-140 I called it okay enough and sat it on my
garage floor til tomorrow morning to bring it down to the low 70s. Before I came
back to my room, there were a very slow formation of bubbles on the airlock
walls.

It all got very hectic and I'm horribly worried that I completely screwed the
batch, although my cooler was sanitized and had had hot water ran through it for
about 5 minutes earlier when I was filling the fermenter with sanitizer and
wasn't unhooked since then, though I did purge the hot with cool water. Our
water tastes fine and has no noticable cholorine flavor.

So how badly did it go for my first time? Is it likely to turn out okay as is,
or will I probably have to pitch more yeast, or worse toss it and try again?

Thanks for any input,
Telain


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Re: How bad did I screw it up?


On Sun, 30 Mar 2008 03:06:48 -0500, "Telain"

Quoted text here. Click to load it
the boil just fine (plenty of headspace, so I watched Over the Hedge to pass the
time). But then I ran into tons of problems.
Quoted text here. Click to load it
the wort into my fermenter and dunked it in there and used tap water (we have
good clean pipes and the book said it was fine, hope it was right) to fill to
the full 5 gallons. But just as I started the cooling my yeast (which was ready
to toss in) got poured in and I'm hoping the heat wasn't too much for it. I
managed to get it down to just under 80F when all was said and done. Remembering
that bacteria does best at 90-140 I called it okay enough and sat it on my
garage floor til tomorrow morning to bring it down to the low 70s. Before I came
back to my room, there were a very slow formation of bubbles on the airlock
walls.
Quoted text here. Click to load it
batch, although my cooler was sanitized and had had hot water ran through it for
about 5 minutes earlier when I was filling the fermenter with sanitizer and
wasn't unhooked since then, though I did purge the hot with cool water. Our
water tastes fine and has no noticable cholorine flavor.
Quoted text here. Click to load it
Some room for improvement, for sure:

1.  Pouring it hot from the pot to the fermenter.  This creates the
wrong kind of oxidation, nor does it allow any separation of the trub.

2.  Adding Tap water may have been OK, but I never try it.

3.  You may have killed a lot of yeast.

4.  The yeast may reproduce (assuming you didn't kill it all) but if
you start with a poor culture it gives unfriendlies the chance to move
in and take over before the yeast can reestablish itself.

Only time will tell.


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