Michael Mowbray wrote:[color=blue]
>
> Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit on
> Sunday, pitched the yeast that came with the kit (re-hydrated first) at
> 1600. Plenty of froth and the airlock bubbling quite well by 0600 Monday
> morning. The fermentor is sitting in an old (turned off) refridgerator as I
> have trouble in the past maintaining a constant fermenting temperature - I
> thought the insulated chamber could help here.
>
> While I know quite well that fermentation is exothermic, I didn't expect to
> come home and find the thermometer reading 29C inside the fridge! OK, so
> 29C isn't too high for yeast, but I fear what I did next may have been
> criminal. I opened the fridge and pointed an electric fan at it, bringing
> the temp down to 26.5 in minutes.
>
> This morning, still only about 40 hours after pitching, CO2 through the
> airlock has slowed right down. My fear is my sudden cooling of the yeast
> last night has shocked it some way. My question is - have I shocked it too
> much for it to recover?
>
> My go forward plan from here is to take a gravity reading tonight, and watch
> the airlock for activity. Assuming the gravity is still too high (as it
> must be after only 48 hours?) I'll take another reading in a day or two. If
> it hasn't moved I'll pitch another packet of yeast. Any other advice?
>
> Oh yes, I have left the fridge door open on the fermentor.[/color]

It's much more likely that the high temp made it ferment out quickly.
Let us know what your gravity reading is.

---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

gravity at 1700 today (49 hours into ferment) is 1022 (OG was 1058). I have
seen one CO2 bubble so something is still happening. the wort sample from
the gravity test tasted fine, sdry and bitter and lightly carbonated even.

"Denny Conn" <me@privacy.net> wrote in message
news:40689897.35172225@privacy.net...[color=blue]
> Michael Mowbray wrote:[color=green]
> >
> > Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit[/color][/color]
on[color=blue][color=green]
> > Sunday, pitched the yeast that came with the kit (re-hydrated first) at
> > 1600. Plenty of froth and the airlock bubbling quite well by 0600[/color][/color]
Monday[color=blue][color=green]
> > morning. The fermentor is sitting in an old (turned off) refridgerator[/color][/color]
as I[color=blue][color=green]
> > have trouble in the past maintaining a constant fermenting temperature -[/color][/color]
I[color=blue][color=green]
> > thought the insulated chamber could help here.
> >
> > While I know quite well that fermentation is exothermic, I didn't expect[/color][/color]
to[color=blue][color=green]
> > come home and find the thermometer reading 29C inside the fridge! OK,[/color][/color]
so[color=blue][color=green]
> > 29C isn't too high for yeast, but I fear what I did next may have been
> > criminal. I opened the fridge and pointed an electric fan at it,[/color][/color]
bringing[color=blue][color=green]
> > the temp down to 26.5 in minutes.
> >
> > This morning, still only about 40 hours after pitching, CO2 through the
> > airlock has slowed right down. My fear is my sudden cooling of the[/color][/color]
yeast[color=blue][color=green]
> > last night has shocked it some way. My question is - have I shocked it[/color][/color]
too[color=blue][color=green]
> > much for it to recover?
> >
> > My go forward plan from here is to take a gravity reading tonight, and[/color][/color]
watch[color=blue][color=green]
> > the airlock for activity. Assuming the gravity is still too high (as it
> > must be after only 48 hours?) I'll take another reading in a day or two.[/color][/color]
If[color=blue][color=green]
> > it hasn't moved I'll pitch another packet of yeast. Any other advice?
> >
> > Oh yes, I have left the fridge door open on the fermentor.[/color]
>
> It's much more likely that the high temp made it ferment out quickly.
> Let us know what your gravity reading is.
>
> ---------->Denny
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us[/color]

1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
taste?
Too Bitter.. I would expect . Next Batch maybe I would try better quality
Liquid yeast from white Lab . Are u in Australia?
Liquid yeasts are more predictable in Taste. You are doing fine so far.
Sarge/
"Michael Mowbray" <news3@michaelmowbray.net> wrote in message
news:KVbac.131508$Wa.3952@news-server.bigpond.net.au...[color=blue]
> gravity at 1700 today (49 hours into ferment) is 1022 (OG was 1058). I[/color]
have[color=blue]
> seen one CO2 bubble so something is still happening. the wort sample from
> the gravity test tasted fine, sdry and bitter and lightly carbonated even.
>
> "Denny Conn" <me@privacy.net> wrote in message
> news:40689897.35172225@privacy.net...[color=green]
> > Michael Mowbray wrote:[color=darkred]
> > >
> > > Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout Kit[/color][/color]
> on[color=green][color=darkred]
> > > Sunday, pitched the yeast that came with the kit (re-hydrated first)[/color][/color][/color]
at[color=blue][color=green][color=darkred]
> > > 1600. Plenty of froth and the airlock bubbling quite well by 0600[/color][/color]
> Monday[color=green][color=darkred]
> > > morning. The fermentor is sitting in an old (turned off)[/color][/color][/color]
refridgerator[color=blue]
> as I[color=green][color=darkred]
> > > have trouble in the past maintaining a constant fermenting[/color][/color][/color]
temperature -[color=blue]
> I[color=green][color=darkred]
> > > thought the insulated chamber could help here.
> > >
> > > While I know quite well that fermentation is exothermic, I didn't[/color][/color][/color]
expect[color=blue]
> to[color=green][color=darkred]
> > > come home and find the thermometer reading 29C inside the fridge! OK,[/color][/color]
> so[color=green][color=darkred]
> > > 29C isn't too high for yeast, but I fear what I did next may have been
> > > criminal. I opened the fridge and pointed an electric fan at it,[/color][/color]
> bringing[color=green][color=darkred]
> > > the temp down to 26.5 in minutes.
> > >
> > > This morning, still only about 40 hours after pitching, CO2 through[/color][/color][/color]
the[color=blue][color=green][color=darkred]
> > > airlock has slowed right down. My fear is my sudden cooling of the[/color][/color]
> yeast[color=green][color=darkred]
> > > last night has shocked it some way. My question is - have I shocked[/color][/color][/color]
it[color=blue]
> too[color=green][color=darkred]
> > > much for it to recover?
> > >
> > > My go forward plan from here is to take a gravity reading tonight, and[/color][/color]
> watch[color=green][color=darkred]
> > > the airlock for activity. Assuming the gravity is still too high (as[/color][/color][/color]
it[color=blue][color=green][color=darkred]
> > > must be after only 48 hours?) I'll take another reading in a day or[/color][/color][/color]
two.[color=blue]
> If[color=green][color=darkred]
> > > it hasn't moved I'll pitch another packet of yeast. Any other advice?
> > >
> > > Oh yes, I have left the fridge door open on the fermentor.[/color]
> >
> > It's much more likely that the high temp made it ferment out quickly.
> > Let us know what your gravity reading is.
> >
> > ---------->Denny
> > --
> > Life begins at 60 - 1.060, that is.
> >
> > Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us[/color]
>
>[/color]

Hi Micheal,
u must consider the brew that u have made , Stout with dark malt and golden
cyrup. A verey high starting s.g. of 1058 .It will not ferment much lower
than 1012.
@ that your Stout will be over 6% alc/vol .
U have not killed the yeast , yeast will live as high as 34C . and go
dormant if stored in the fridge and become active again when warmed .
If u get a stable s.g. two days in a row . It is time to bottle.

Goday J.B.



"Sarbjit Sikka" <ssikka@mn.rr.com> wrote in message
news:LCMac.59079$4B1.11154@twister.rdc-kc.rr.com...[color=blue]
> 1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
> taste?
> Too Bitter.. I would expect . Next Batch maybe I would try better quality
> Liquid yeast from white Lab . Are u in Australia?
> Liquid yeasts are more predictable in Taste. You are doing fine so far.
> Sarge/
> "Michael Mowbray" <news3@michaelmowbray.net> wrote in message
> news:KVbac.131508$Wa.3952@news-server.bigpond.net.au...[color=green]
> > gravity at 1700 today (49 hours into ferment) is 1022 (OG was 1058). I[/color]
> have[color=green]
> > seen one CO2 bubble so something is still happening. the wort sample[/color][/color]
from[color=blue][color=green]
> > the gravity test tasted fine, sdry and bitter and lightly carbonated[/color][/color]
even.[color=blue][color=green]
> >
> > "Denny Conn" <me@privacy.net> wrote in message
> > news:40689897.35172225@privacy.net...[color=darkred]
> > > Michael Mowbray wrote:
> > > >
> > > > Brewed a modified (+1kg dark dme, +1kg golden syrup) Coopers Stout[/color][/color][/color]
Kit[color=blue][color=green]
> > on[color=darkred]
> > > > Sunday, pitched the yeast that came with the kit (re-hydrated first)[/color][/color]
> at[color=green][color=darkred]
> > > > 1600. Plenty of froth and the airlock bubbling quite well by 0600[/color]
> > Monday[color=darkred]
> > > > morning. The fermentor is sitting in an old (turned off)[/color][/color]
> refridgerator[color=green]
> > as I[color=darkred]
> > > > have trouble in the past maintaining a constant fermenting[/color][/color]
> temperature -[color=green]
> > I[color=darkred]
> > > > thought the insulated chamber could help here.
> > > >
> > > > While I know quite well that fermentation is exothermic, I didn't[/color][/color]
> expect[color=green]
> > to[color=darkred]
> > > > come home and find the thermometer reading 29C inside the fridge![/color][/color][/color]
OK,[color=blue][color=green]
> > so[color=darkred]
> > > > 29C isn't too high for yeast, but I fear what I did next may have[/color][/color][/color]
been[color=blue][color=green][color=darkred]
> > > > criminal. I opened the fridge and pointed an electric fan at it,[/color]
> > bringing[color=darkred]
> > > > the temp down to 26.5 in minutes.
> > > >
> > > > This morning, still only about 40 hours after pitching, CO2 through[/color][/color]
> the[color=green][color=darkred]
> > > > airlock has slowed right down. My fear is my sudden cooling of the[/color]
> > yeast[color=darkred]
> > > > last night has shocked it some way. My question is - have I shocked[/color][/color]
> it[color=green]
> > too[color=darkred]
> > > > much for it to recover?
> > > >
> > > > My go forward plan from here is to take a gravity reading tonight,[/color][/color][/color]
and[color=blue][color=green]
> > watch[color=darkred]
> > > > the airlock for activity. Assuming the gravity is still too high[/color][/color][/color]
(as[color=blue]
> it[color=green][color=darkred]
> > > > must be after only 48 hours?) I'll take another reading in a day or[/color][/color]
> two.[color=green]
> > If[color=darkred]
> > > > it hasn't moved I'll pitch another packet of yeast. Any other[/color][/color][/color]
advice?[color=blue][color=green][color=darkred]
> > > >
> > > > Oh yes, I have left the fridge door open on the fermentor.
> > >
> > > It's much more likely that the high temp made it ferment out quickly.
> > > Let us know what your gravity reading is.
> > >
> > > ---------->Denny
> > > --
> > > Life begins at 60 - 1.060, that is.
> > >
> > > Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us[/color]
> >
> >[/color]
>
>[/color]

Sarbjit Sikka wrote:[color=blue]
>
> 1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
> taste?[/color]

I'm curious how you reached thge conclusion about the FG without knowing
more about the ingredients and recipe used.
[color=blue]
> Too Bitter.. I would expect . Next Batch maybe I would try better quality
> Liquid yeast from white Lab . Are u in Australia?[/color]

It could just as easily be unfermentables in the wort as a yeast
problem, though. Liquid yeast is not _necessarily_ better quality.
[color=blue]
> Liquid yeasts are more predictable in Taste. You are doing fine so far.[/color]

Sorry, Sarge, gotta disagree with this one, also. Even though I use
liquid yeast 95% of the time, there are some fine dry yeasts out there,
too. Liquid provides more variety, since not all strains can be
successfully dried.

---------------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

How did I learn?
-Making the same mistakes they are doing now!
I have a very good relationship with my beer shop owner now.
All piece of Crap.. Trying to sell products to beginners.
Are you a beer shop owner too?
"Denny Conn" <me@privacy.net> wrote in message
news:406C4D27.46E37BF4@privacy.net...[color=blue]
> Sarbjit Sikka wrote:[color=green]
> >
> > 1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
> > taste?[/color]
>
> I'm curious how you reached thge conclusion about the FG without knowing
> more about the ingredients and recipe used.
>[color=green]
> > Too Bitter.. I would expect . Next Batch maybe I would try better[/color][/color]
quality[color=blue][color=green]
> > Liquid yeast from white Lab . Are u in Australia?[/color]
>
> It could just as easily be unfermentables in the wort as a yeast
> problem, though. Liquid yeast is not _necessarily_ better quality.
>[color=green]
> > Liquid yeasts are more predictable in Taste. You are doing fine so far.[/color]
>
> Sorry, Sarge, gotta disagree with this one, also. Even though I use
> liquid yeast 95% of the time, there are some fine dry yeasts out there,
> too. Liquid provides more variety, since not all strains can be
> successfully dried.
>
> ---------------->Denny
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]

"Sarbjit Sikka" <ssikka@mn.rr.com> wrote in message
news:LCMac.59079$4B1.11154@twister.rdc-kc.rr.com...[color=blue]
> 1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
> taste?
> Too Bitter.. I would expect . Next Batch maybe I would try better quality
> Liquid yeast from white Lab . Are u in Australia?
> Liquid yeasts are more predictable in Taste. You are doing fine so far.
> Sarge/
> "Michael Mowbray" <news3@michaelmowbray.net> wrote in message[/color]

gravity last Sunday was at 1014 so looks like i worried over nothing - that
quick ferment using the standard kit yeast will probably have some taste
implications, but again the gravity sample tasted exactly how i intended -
nice and bitter. I am bottling over easter and intend to bottle condition
until june when the high (6.1% a/v) will be warmly welcome (even though we
have pretty mild winters in Qld anyway). Thanks for all the advice - i will
look into better yeasts from now on ... planning an all extract ESB next.