YEAST & TEMP

[JBTREP]

G'day Guys,

These may seem like stupid questions but I'm pretty green to all this.

I am slightly confused as I have several different beer mixtures saying to just sprinkle the yeast over the top (not mentioning to stir in) whilst other say to add the yeast and specifically mention to stir in the yeast well.

I have just put in a Brigalow Draught mixture and it said to sprinkle the yeast on top (again not mentioning to stir in) have I done the right thing or will I need to start again?

I've also noticed that some mixtures mention to take a hydrometer reading before adding the yeast then taking another measurement once fermentation has completed, is this correct?

Also my brew usually sits at about 22-27 degrees in my garage but as of yesterday I noticed it had increased to 34 degrees in the afternoon (it was a hot day) it then decreased over the evening down to somewhat of a normal temp around 26 degrees......will this effect my brew at all? Sydney seems to be having rather hot days lately so should I wrap a wet towel around it during the day whilst at work?

Sorry for all the questions.

Cheers

[pixelboy]

34! wow, that's way to hot.

You should keep your brew at about 20c if you can.

I pre-freeze water in food take away containers then wrap a wet towel around the fermenter and pop one of the large ice blocks from the take away containers onto the top (next to the air lock).

As it melts the cold water gets absorbed into the towel keeping it wet and cool.

[warra48]

If you are making a kit beer with dry yeast, then you can just sprinke it on top, and technically there is no need to stir it in.
However, it is better practice to rehydrate your yeast first. You do this by boiling a cup full of water, then letting it cool to about 25ºC. Then sprinkle the yeast on top of that and leave it for 15 minutes. By that time you should start to see some slight bubbling, or at least a creamy layer, on top of the mixture. Stir all that with a sanitised teaspoon for about 5 minutes, and then pitch the lot of that into your beer. It will give you a better start to your fermentation.

Taking a hydrometer reading at the start and at the finish of fermentation will allow you to calculate your alcohol percentage, and also give you an indication fermentation is complete and that you are safe to bottle.

34ºC is very hot for fermentation. You'll still make beer, but be prepared for the possibility of a less than perfect aroma and taste from the side effects of too high a fermentation. What pixelboy said is good advice.

Have a read through the stickies on this forum on the basics of homebrewing. A lot of your questions will be answered.
Unfortunately, the instructions with a lot of kits run counter to good brewing practice. They're aimed at ensuring a new brewer makes beer, but not necessarily good beer. Follow what you learn from forums such as this one, and you'll do well.

[JBTREP]

Thats heaps guys for the speedy response.

I will be sure to wrap a wet towel around the brew this arvo when I get home.

Also I will most definitely check out the rest of the threads.

Cheers once again

[Zuma]

Drop the fermenter into a sink full of iced water just before pitching your yeast.

Try and pitch at 20oc.

A fan and wet towel after is good advice.

Temperature control is of the utmost of importance.