Homebrewing 101: Part 2 - 2.5 days update
It's AAAAALIIIIIIIIIVEEEEEEEEEEEEEEEEE!
So a few days ago we started a new brew.
It's been about 50 hours since we pitched the yeast in and it's going crazy. The lid looks like it's ready to blow and we can see a nice layer of krausen on the top. Krausen is a foam of yeast and wort proteins; it can look quite gunky at times but it's nothing to worry about.
My little beer baby started talking to me, it's so sweet! Not even joking, you can listen to it bellow.
Oh, they grow up so fast!
Thanks
Nice
"It's alive!!! " ha haa :))
Looking good!
Thanks mate!
I'm a member of the Central Florida Homebrewers and we're in the middle of judging our Sunshine Challenge. Keep brewing!
https://steemit.com/beer/@everybitmatters/how-to-become-a-beer-judge-in-two-simple-steps-musings-from-a-central-florida-homebrewer
Awesome!
I enjoyed your post on judging beer. Please do the live stream, if it's not too late for that!
I'm going to try a live broadcast tomorrow. I'll let everyone know later.
Perfect! I'll check that out.
About how long from pitch to a really good fermentation? Is 50 hours when it first got really going? Also, what's tour temperature at? I'm kind of a fermentation geek, but with grapes. :)
This yeast strain has always been good to me. For this particular brew I noticed the first signs, krausen forming, about 16 hours after pitching. It probably happened a bit earlier, but I haven't looked at it until then.
The starting temp was 21, it's running a bit hot now at 22-23(this is the temp of the outside of the vessel, so inside would be a bit warmer), but I'm not very worried about that, this yeast can handle it and it will just taste a bit fruitier. The temp in my brewing cupboard is around 18 now, it's not controlled in any way.
The fermentation will finish by day 5-6 probably, my starting gravity was 1036, it should drop to 1006, maybe a touch lower too, I aim for 1004.
Since I can remember, my family has been making wine every year. About 200 litres, depending on the harvest. I didn't realise until recently how interesting our style actually is. It's pure grape wine, nothing added; no sugar, not even yeast, just relying on the wild strains presents. I love that wine, I can drink litres of it, hangovers are also milder. Too bad I live far away from them now, I only get my hands on that wine a few times a year.