First Brew in the bucket

00833827

HI all - first brew in the bucket - Copers Canadian blonde - i added 1kg of Muntons Light Dry Malt Extract. Paid particular attention to the sanitization of all the bits and pieces - the spraymalt had some rock like clumps after it was added so a fair amount of stirring was needed, but got them all. I had no ice to cool it to nearer 20 as i have seen recommended, but it was about 24-25 when i added the yeast. Just sprinkled it onto the foam on top and its about 18-19 in the room its sitting in, this remains fairly constant in here so i hope i have not made a mess of stuff and that it will kick off. Will check it later to see if it kicks off but the plan is to add some Cascade Hops at about day 5 - hope im not being too ambitious on the first effort.

oh and the OG was 1045.

Will keep y'all posted.

BeerNut

That all sounds perfect. Yeast manufacturers often recommend 27C as the ideal pitching temperature; 25 should be grand.

gosplan

00833827 wrote: »

HI all - first brew in the bucket - Copers Canadian blonde - i added 1kg of Muntons Light Dry Malt Extract. Paid particular attention to the sanitization of all the bits and pieces - the spraymalt had some rock like clumps after it was added so a fair amount of stirring was needed, but got them all. I had no ice to cool it to nearer 20 as i have seen recommended, but it was about 24-25 when i added the yeast. Just sprinkled it onto the foam on top and its about 18-19 in the room its sitting in, this remains fairly constant in here so i hope i have not made a mess of stuff and that it will kick off. Will check it later to see if it kicks off but the plan is to add some Cascade Hops at about day 5 - hope im not being too ambitious on the first effort.

oh and the OG was 1045.

Will keep y'all posted.

I did the same the other day with a Coopers Pilsner kit. Waited for about an hour until it became clear that 23l of beery syrup was going to take a long long time to drop 5 degrees.

As you did I ended up pitching the yeast at about 24. Bubbling away like crazy now.

00833827

thanks - any difference in sprinkling the yeast onto the foam and leaving it as i did - or else stirring it in a bit? im guessing it will fall down/dissolve eventually.

looking forward to seeing how this turns out:-) already planning my next batch.

gosplan

00833827 wrote: »

thanks - any difference in sprinkling the yeast onto the foam and leaving it as i did - or else stirring it in a bit? im guessing it will fall down/dissolve eventually.

looking forward to seeing how this turns out:-) already planning my next batch.

I'm only a month ahead of you so probably not the best person to get advice from but I've read that it makes no difference whether you stir the yeast or not.

Carawaystick

00833827 wrote: »

thanks - any difference in sprinkling the yeast onto the foam and leaving it as i did - or else stirring it in a bit? im guessing it will fall down/dissolve eventually.

looking forward to seeing how this turns out:-) already planning my next batch.

I sprinkle it onto the foam. I sorta con myself into thinking this is "rehydrating" the yeast with wort

Always works.

my first few brews I rehydrated using cooled boiled water and sanitised a ramekin to start the yeast off, but life's too short, even with a mash and hour boil, I'd forget to get the water right or someone else'd boil the kettle again...

Devi

00833827 wrote: »

thanks - any difference in sprinkling the yeast onto the foam and leaving it as i did - or else stirring it in a bit? im guessing it will fall down/dissolve eventually.

looking forward to seeing how this turns out:-) already planning my next batch.

The only difference I find is that activity starts a lot quicker when rehydrating. I usually rehydrate for about half hour before pitching and get activity within a couple of hours. Just make sure the rehydrating water is approximately the same temp as the wort.

00833827

Thanks all - checked this morning about 7:30, still no activity, only in since 2pm Sunday so i wont panic yet. Room temp still 18-19 degrees. remains constant in there usually.

sharingan

00833827 wrote: »

Will check it later to see if it kicks off but the plan is to add some Cascade Hops at about day 5 - hope im not being too ambitious on the first effort.

Wait until the beer has finished fermenting before adding the cascade. Otherwise active fermentation will blow all the aroma out the airlock.

00833827

fermentation is off and running. Have bubbles and krausen in the bucket so looking good so far.