First Fermentation - Question / Potential problem

[WilliamstonBrew]

Hi all,

I researched extensively before my first attempt at brewing yesterday and while I feel it went well considering my noobness I have a question. After some small problems on brew day (found out a glass cook top is not a good place to try and boil 3 gallons of water in a hot water bath canner...) I pitched the yeast and let it work.

Using a salted ice water bath and some slow and careful stirring I managed to cool my wort down to 78 degrees within 20 minutes, which I was rather proud of. The boiled/aerated water already in the carboy was around 83-85 degrees when I poured the cooled wort in and pitched the yeast. I stuck the carboy in a closet where it was about 68 degrees. Within two hours the bubbler on the airlock was going crazy and the foamy krausen started forming. Bubbles were coming out 2-3 per second. The temperature strip stuck to the side of the carboy read over 82 degrees. I am assuming the heating action of fermentation was not allowing the batch to cool to room temp.

It's a 6 gallon carboy and there is a good 8 inches of head space, but this rapidly filled with foam to the point where I had to swap the airlock for a blowoff hose. Within 10 hours of pitching the yeast, the krausen formed and eased back to the point where I could put the air lock back on. At this point I moved the carboy into my basement where it's about 55 degrees (I live in Michigan). This morning I went downstairs and the temp strip reads 64 degrees. Perfect. I didn't want it to get any colder so I brought the carboy back upstairs in the closet where I had it yesterday.

So I am wondering: is it normal for the fermentation to be so vigorous so early and back off so quickly? It has been 24 hours. At this writing, the airlock is bubbling only once every 30 seconds and all the krausen has stuck to the shoulders and sides of the carboy as the foam retreated.

Is there any merit in thinking something is wrong, like my fermentation burned too hot too quickly??

[siwelwerd]

Nothing really wrong, per se. 78 degrees is pretty warm to pitch most yeast, and 82 is way hot to ferment most anything but a Saison. The high temperatures explain why your yeast took off like gangbusters. Next time, try and get things cooled below 70 before pitching, and keep temps in the 65-70 range (for most ales). With this one, expect a well attenuated beer with a high level of esters.

[BDawg]

First off, CONGRATULATIONS, YOU MADE BEER!

Second, good moves cooling down the ferm and moving to the blowoff hose. Those were both smart things to do, so you should feel pretty good that you did your homework well and did the right things.

Like siwelwerd said, it'll be kinda estery, and probably exhibit a little "hot" alcohol signature, but I'll bet that it turns out way better than most of the rest of us on here's first batch turned out (mine fucking sucked).

Now, the wait begins. I suggest you get planning on Batches 2 & 3. Get each one fermenting before the two before it finishes out. And then get #4 going while drinking #1 but still before #2 is finished carbonating. This is called "filling the pipeline", and you'll NEVER run out and you'll never have to drink one before its time.

Let us know how it goes-

[BigNastyBrew]

Congrats brotha!!!!

I'll just say +1 to BDawg. Watch those "hot" alcohols. I have a beer with that flavor going on right now. But it was a Mr. Beer batch so I didn't waste 5 hours brewing and ruining 5 gollons.

[WilliamstonBrew]

Awesome guys, thanks! This is all very useful information. Just ask my wife, I spend more time reading and researching a hobby than I do actually actively engaged in said hobby.

I got most of the brewing equipment free from my brother-in-law. He's having his second kid and has no time. I have two six gallon carboys, a 5 gallon carboy, brushes, hydrometer, tubing, siphon, etc. It just fell in my lap. I only had to pick up a few misc. items from my local brew shop.

Now 24 hours later, there are noticeable striations of color in the carboy: a darker layer on the top 1/3 and then a milky paler layer below it that keeps falling lower... I assume this is the yeast falling out. What a cool process. I am such a science geek and I love beer... what a perfect hobby.

[Ironman]

I just pitched WLP 023 Burton Ale at about 61 F due to a disfunctional thermometer. Am I screwed? Will the yeast instantly go into shock and never get going? The wort probably heated a little when I aerated but I don't know how much.

[BDawg]

It'll be fine. Warm it up slowly to around 68F and those yeasties will have a party.
RDWHAHB

[kace069]

Hey WilliamstonBrew. Where at in Mi are you. If your close enough to me you can come see an AG brew go down.

Sounds like your already well beyond and extract brewer already.