RichieBeer
Junior Member
Hi
I've just started my second ever kit brew (St Peters' Golden Ale). Now, I've learnt from reading here, to take the instructions that come with any kit with a pinch of salt. But I thought that mainly referred to the optimistic fermentation times.
Anyway, the instruction say to pour the extract into the FV and add 3.5 litres (6 pints) of boiling water and to top up to the required amount (20.5 litres in this case) with cold water. However after doing that the temperature of the wort was almost 30ðC - which I understand is far too warm to pitch the yeast and I had to leave it overnight before it was cool enough to add the yeast. (although I notice the instructions don't say anything about the temperature it should be when you add yeast)
The same thing happened when I did my first brew too (Wherry). I appreciate "cold" water can have quite a range, but mine comes out of the cold tap and other than adding ice cubes (a big no-no??) to bring the temperature down I'm not sure what the options are.
So next time, is it simply a case of starting with less boiling water? Is there a reason why they specify a particular amount of boiling water? Does anyone know the magic ratio of boiling water to cold tap water to get a suitable temperature to pitch yeast.
thank you...
I've just started my second ever kit brew (St Peters' Golden Ale). Now, I've learnt from reading here, to take the instructions that come with any kit with a pinch of salt. But I thought that mainly referred to the optimistic fermentation times.
Anyway, the instruction say to pour the extract into the FV and add 3.5 litres (6 pints) of boiling water and to top up to the required amount (20.5 litres in this case) with cold water. However after doing that the temperature of the wort was almost 30ðC - which I understand is far too warm to pitch the yeast and I had to leave it overnight before it was cool enough to add the yeast. (although I notice the instructions don't say anything about the temperature it should be when you add yeast)
The same thing happened when I did my first brew too (Wherry). I appreciate "cold" water can have quite a range, but mine comes out of the cold tap and other than adding ice cubes (a big no-no??) to bring the temperature down I'm not sure what the options are.
So next time, is it simply a case of starting with less boiling water? Is there a reason why they specify a particular amount of boiling water? Does anyone know the magic ratio of boiling water to cold tap water to get a suitable temperature to pitch yeast.
thank you...