"Telain" <matthew@[EMAIL PROTECTED]
> wrote in message
news:6WHHj.26300$Ch6.8942@[EMAIL PROTECTED]
>I just finished attempting to brew my first batch. I got through to the
end
>of the boil just fine (plenty of headspace, so I watched Over the Hedge
to
>pass the time). But then I ran into tons of problems.
>
> First, my immersion cooler wouldn't submerge much at all, so I ended up
> pouring the wort into my fermenter and dunked it in there and used tap
> water (we have good clean pipes and the book said it was fine, hope it
was
> right) to fill to the full 5 gallons. But just as I started the cooling
my
> yeast (which was ready to toss in) got poured in and I'm hoping the heat
> wasn't too much for it. I managed to get it down to just under 80F when
> all was said and done. Remembering that bacteria does best at 90-140 I
> called it okay enough and sat it on my garage floor til tomorrow morning
> to bring it down to the low 70s. Before I came back to my room, there
were
> a very slow formation of bubbles on the airlock walls.
>
> It all got very hectic and I'm horribly worried that I completely
screwed
> the batch, although my cooler was sanitized and had had hot water ran
> through it for about 5 minutes earlier when I was filling the fermenter
> with sanitizer and wasn't unhooked since then, though I did purge the
hot
> with cool water. Our water tastes fine and has no noticable cholorine
> flavor.
>
> So how badly did it go for my first time? Is it likely to turn out okay
as
> is, or will I probably have to pitch more yeast, or worse toss it and
try
> again?
>
> Thanks for any input,
> Telain
>
>
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Well, ya never know. If it was only 80 when you pitched the yeast, you're
OK
there. I've pitched at over 100 with no problems. Just wait and see .. if
it
starts to ferment you're good. The only bit of advice that I can give is,
to
never airiate a hot wort. Do airiate the cooled down wort before pitching
or
just after. When I first started, I was trying to get out as much of the
hops as I could with a net, while the wort was still very hot. It made it
come out tasting like wet cardboard. I certainly wouldn't chuck it out
just
for fear of bacterial contamination. As you said, maybe just repitch the
yeast if need be. Good luck.
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