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.

Sorry Denny,
I had some bad experiences with dry yeasts. The one I used, boiled every
thing-- Quick acting and horrible taste..Can You recommend me any that you
tried out..
regards,
Sarge/
"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 wrote:[color=blue]
>
> Sorry Denny,
> I had some bad experiences with dry yeasts. The one I used, boiled every
> thing-- Quick acting and horrible taste..Can You recommend me any that you
> tried out..
> regards,
> Sarge/[/color]

I find Danstar Nottingham pretty good, if a bit tart finishing. I keep
several packs in the freezer as a standya in case my liquid yeast
doesn't take off or I get the urge to brew without time to make a
starter. I like DCLK t-58 for Belgian witbiers or other wheats, even
triples. I'm not a big fan of British styles, but if you are DCL S-04
is a good fruity yeast. Be sure to use them in the proper temp. ranges.

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

Reply to denny_at_projectoneaudio_dot_com

Sarbjit Sikka wrote:[color=blue]
>
> 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?[/color]

No, I don't own a bewshop...I have no interest in the yeast anyone uses
other than trying to help them get the best results for the way they
brew. Not to brag, but as a way of example, I've been brewing for about
6 years, 5 1/2 of them all grain. I'm coming up on 200 batches. I have
a wall of ribbons from contests. I'm a BJCP beer judge. I write for
Brew Your Own magazine. None of which means that I know everything or
that I'm infallible....;)

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

Reply to denny_at_projectoneaudio_dot_com

Denny Conn wrote:[color=blue]
>
> I find Danstar Nottingham pretty good, if a bit tart finishing. I keep
> several packs in the freezer as a standya in case my liquid yeast
> doesn't take off or I get the urge to brew without time to make a
> starter. I like DCLK t-58 for Belgian witbiers or other wheats, even
> triples. I'm not a big fan of British styles, but if you are DCL S-04
> is a good fruity yeast. Be sure to use them in the proper temp. ranges.[/color]

That should be DCL T-58.

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

Reply to denny_at_projectoneaudio_dot_com

Impressive Resume indeed. I often read your notes. Beer making is my
passion.I go to a local pub( Smiling Moose) with guys and taste draft
beers. I have been brewing for about 4 years. We had a beer making club at
IBM, Rochester, MN
Sarge/
"Denny Conn" <me@privacy.net> wrote in message
news:40717EC8.BB06C65B@privacy.net...[color=blue]
> Sarbjit Sikka wrote:[color=green]
> >
> > 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?[/color]
>
> No, I don't own a bewshop...I have no interest in the yeast anyone uses
> other than trying to help them get the best results for the way they
> brew. Not to brag, but as a way of example, I've been brewing for about
> 6 years, 5 1/2 of them all grain. I'm coming up on 200 batches. I have
> a wall of ribbons from contests. I'm a BJCP beer judge. I write for
> Brew Your Own magazine. None of which means that I know everything or
> that I'm infallible....;)
>
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]

Thanks, I will look for it in Wally's shop in Rochester..
"Denny Conn" <me@privacy.net> wrote in message
news:407186C7.DD0FE8F3@privacy.net...[color=blue]
> Denny Conn wrote:[color=green]
> >
> > I find Danstar Nottingham pretty good, if a bit tart finishing. I keep
> > several packs in the freezer as a standya in case my liquid yeast
> > doesn't take off or I get the urge to brew without time to make a
> > starter. I like DCLK t-58 for Belgian witbiers or other wheats, even
> > triples. I'm not a big fan of British styles, but if you are DCL S-04
> > is a good fruity yeast. Be sure to use them in the proper temp. ranges.[/color]
>
> That should be DCL T-58.
>
> --------->Denny
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]

Sarbjit Sikka wrote:[color=blue]
>
> Impressive Resume indeed. I often read your notes. Beer making is my
> passion.I go to a local pub( Smiling Moose) with guys and taste draft
> beers. I have been brewing for about 4 years. We had a beer making club at
> IBM, Rochester, MN[/color]

Thanks..I'm really not trying to brag about it...there are a lot of
people more knowledgable and experienced than I am. Just wanted to let
you know I'm not your _average_ crackpot! :)

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

Reply to denny_at_projectoneaudio_dot_com

In article <4071AA1E.DAE25F0E@privacy.net>, [email]me@privacy.net[/email] says...
[color=blue]
> Thanks..I'm really not trying to brag about it...there are a lot of
> people more knowledgable and experienced than I am. Just wanted to let
> you know I'm not your _average_ crackpot! :)[/color]

Yeah, Denny's one of our special crackpots ;-)

Seriously, you can listen to Denny - he does know his stuff and is very
generous in sharing on this forum.

Having said that - experience is the best teacher, and brewing and
experimenting a lot will help you figure out what works best for your
brewery. Don't just take what someone says here (or at your local brew
shop) without trying things out for yourself.

There are some fundamentals that seem to apply everywhere and get
universal support from experienced brewers, but still there are lots of
things that experienced brewers disagree on, and that's OK. Everyone's
brewery is unique and really, we never stop learning about this amazing
hobby.

Cheers!

Bill

Bill Riel wrote:
[color=blue]
> Yeah, Denny's one of our special crackpots ;-)[/color]

I figure I'm right up there with Lundeen! ;)
[color=blue]
> Seriously, you can listen to Denny - he does know his stuff and is very
> generous in sharing on this forum.
>
> Having said that - experience is the best teacher, and brewing and
> experimenting a lot will help you figure out what works best for your
> brewery. Don't just take what someone says here (or at your local brew
> shop) without trying things out for yourself.[/color]

That's the best advice...read and ask a lot of questions, try anything
that makes sense, and make your own decision.
[color=blue]
> There are some fundamentals that seem to apply everywhere and get
> universal support from experienced brewers, but still there are lots of
> things that experienced brewers disagree on, and that's OK. Everyone's
> brewery is unique and really, we never stop learning about this amazing
> hobby.[/color]

Can I get a big amen for Brother Bill? AMEN!!!

--------->Denny

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

Reply to denny_at_projectoneaudio_dot_com