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Very fast fermentation

ESB in Australia have come up with a fresh wort kit. It's fifteen litres of already made wort to which you just add another 7 litres of water and then yeast. Easy to do and it supposedly makes superb beer. I followed these very simple directions and added 7 litres of chilled water to give a starting temp of 17 degrees Celsius. Within 36 hours the temp was up to 26 degrees (it's a hot climate here in Queensland) and by the end of 2 and a half days the brew appeared to have fully fermented. Is this normal? I measured the SG and its at 1011 which seems OK to me.

So what happened? I don't normally brew at this time of year because of the temperature yet I was willing to risk it because I was starting at a lower temp. I'm going to bottle it and see what happens but I'd like to know if this is par for the course for this brewing temp.

cheers

Baldric

Reply to
baldric
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Par for the course in my experience. I am also in Queenslanf & have just brewed out my third hot weather brew. I generally use refrigerated water to control the yeast pitch temperature to

20/22. The temperature soon reaches 26 & vigorouse fermentation is underway usually inside 12 hours. I have used the air conditioner to blow cold air over the fermenter overnight, but the ait conditioner I have is not regulated by room temperature, rather by "return air" temp. Fermentation seems to be 95% complete within 3 days. I have noticed an unexplained very slow final fermentation (the 5% ....?) in my last two brews which is causing me some concern. SG readings around 1.014 seem a bit high to either decant to settling vessel or to bottles. I remain uneasy about brewing in these temperatures but I have no option. Any further insights from more experienced Queensland breers would be very helpful to both the poster & myself.
Reply to
peterlonz

how about putting a towel around the carboy; sit the carboy in a pan of water; and set a fan blowing on it. the evaporation will cool the brew. rich

Reply to
res055a5

Mate, I live in Brisbane and I've just opened a bottle from my first batch of ESB fresh wort (American Pale Ale). If the first bottle is anything to go by, it's all good. Here are my notes:

13-Feb - 15L of American Pale Ale Fresh wort + 5L water (20L total). 11.5G of Safale S-04. Temp = approx 26C. Start SG = 1042 15-Feb - Bubbling stopped, SG12 20-Feb - Moved to secondary fermenter. SG10. Added 28g of 5.7% cascade hops pellets in sterilised cheesecloth bag. 5-Mar - Bottled, SG05

It stayed in air-con the whole time, but temp wouldn't have gone below 25deg I'd guess. This was an Ale, so yeast temp is ok (was also Safale, not cheapy supermarket stuff). If yours was a lager I might be worried tho.....

Alan.

Reply to
Alan

hi oz buddy got a few oz men to call friwends and they told me their secrets. i do not think they will mind.

a shaded spot is preferred. build a 4 foot deep hole 4 feet wide at least solid cover is mandatory

important now throw moth balls all around the site. keeps the snake pit idea to a minimum

anyway think about it. i think will help should drop temp by 10 degrees no problem.

Reply to
dug88

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