hazzie_fozz
Active Member
My first brew turned out badly - as a result of a series of rooky mistakes.
I'm now brewing a Coopers Original Stout in an attempt to get back on the horse and I'm worrying about temperature control. This time I used a thermometer(!) and it turns out my flat is like a sauna - even with a fan and wet towel over the FV the wort was at 35c.
So I moved the FV to the cellar to pitch the yeast, did manage to get it down to 24c for pitching but I did have to wait several hours, which I understand is not good.
The cellar is around 19 - 20c at the moment, much better for primary fermentation than the flat which can get up to 26c room temp. I'm worried about how to go about bottling, though. I don't have an auto siphon so was going to use running water to siphon into a priming bucket - but there's no running water in the cellar...
If I bring the FV back up to the flat that would mean carrying it up two flights of stairs - I'm worried that moving the brew at this stage might disturb sediment?
Also, even if I do find a workaround like getting a turkey baster or an auto siphon, by the time I'm due to bottle I think the temp in the cellar may be below 18c which I'm given to understand is too low for bottle conditioning?
In which case, I'd still have to move the bottles up two flights of stairs - would this be likely to harm the brew?
Any nudges in the right direction would be very much appreciated
I'm now brewing a Coopers Original Stout in an attempt to get back on the horse and I'm worrying about temperature control. This time I used a thermometer(!) and it turns out my flat is like a sauna - even with a fan and wet towel over the FV the wort was at 35c.
So I moved the FV to the cellar to pitch the yeast, did manage to get it down to 24c for pitching but I did have to wait several hours, which I understand is not good.
The cellar is around 19 - 20c at the moment, much better for primary fermentation than the flat which can get up to 26c room temp. I'm worried about how to go about bottling, though. I don't have an auto siphon so was going to use running water to siphon into a priming bucket - but there's no running water in the cellar...
If I bring the FV back up to the flat that would mean carrying it up two flights of stairs - I'm worried that moving the brew at this stage might disturb sediment?
Also, even if I do find a workaround like getting a turkey baster or an auto siphon, by the time I'm due to bottle I think the temp in the cellar may be below 18c which I'm given to understand is too low for bottle conditioning?
In which case, I'd still have to move the bottles up two flights of stairs - would this be likely to harm the brew?
Any nudges in the right direction would be very much appreciated