stephen
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- 2/11/05
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Hello brewing Gurus
24 hours ago I put down a brew using Safale S-04 yeast. Now it's 24 hours later and this thing is going absolutely berserk. The water in the airlock looked as though it was boiling - the CO2 was coming out that fast. I looked up the specs on the yeast and all I could find, without searching through every site that is listed it, is that it is a fast yeast. I check the temp of the brew and noted that it was somewhere up around 25-26 degrees C. the packet that the yeast came in says 15 - 24 deg. I have since wrapped the fermanter with a wet towel and have a fan blowing on it to try and lower the temp. I also had a taste of the stuff blowing out throught the airlock and it appears quite sweet - as a brew 24 hours would I expect: I have just placed two complete brews down the drain due to infection, so I am quite familiar with what some of the infections taste/smeel like.
Back to my original question. Is this a relatively normal event for this type of yeast when it gets up towards or over its upper operating temp?
Thanks in advance (TIA)
Steve
24 hours ago I put down a brew using Safale S-04 yeast. Now it's 24 hours later and this thing is going absolutely berserk. The water in the airlock looked as though it was boiling - the CO2 was coming out that fast. I looked up the specs on the yeast and all I could find, without searching through every site that is listed it, is that it is a fast yeast. I check the temp of the brew and noted that it was somewhere up around 25-26 degrees C. the packet that the yeast came in says 15 - 24 deg. I have since wrapped the fermanter with a wet towel and have a fan blowing on it to try and lower the temp. I also had a taste of the stuff blowing out throught the airlock and it appears quite sweet - as a brew 24 hours would I expect: I have just placed two complete brews down the drain due to infection, so I am quite familiar with what some of the infections taste/smeel like.
Back to my original question. Is this a relatively normal event for this type of yeast when it gets up towards or over its upper operating temp?
Thanks in advance (TIA)
Steve