Current Events > First homebrew went on today

(+) Yeah! (+)

@Darkman124

Everything went well, 23 litres of wort sitting at 22 degrees Celsius. Gravity appears to be at 1.034.

Only concern I have is the yeast. I don't have a point of comparison for how it should smell. I heard that fruity is good, cheesy is bad. Well it smelled like fruity cheese. Neither pleasant nor unpleasant.
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Spoilers: It will be awful.

__aCEr__ posted...

Spoilers: It will be awful.

but why
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pinky0926 posted...

@Darkman124

Everything went well, 23 litres of wort sitting at 22 degrees Celsius. Gravity appears to be at 1.034.

Only concern I have is the yeast. I don't have a point of comparison for how it should smell. I heard that fruity is good, cheesy is bad. Well it smelled like fruity cheese. Neither pleasant nor unpleasant.

i have never spent even one moment thinking about how the yeast smells during attenuation and you shouldn't either

what to fear is if you see long white tendrils forming a sheet on the top in two weeks when you secondary it combined with a nail polish smell, that implies bacterial infection (yellowish floating residue is just yeast that hasnt dropped out)
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Darkman124 posted...

i have never spent even one moment thinking about how the yeast smells during attenuation and you shouldn't either

what to fear is if you see long white tendrils forming a sheet on the top in two weeks when you secondary it combined with a nail polish smell, that implies bacterial infection (yellowish floating residue is just yeast that hasnt dropped out)

KK. I may skip the secondary this time around anyway, it's a hefeweizen.

Temperature is perfect, just checked and sitting around 21-22C.
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Oh I thought this was a different kind of homebrew
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I bet your friends can't wait to drink it at every gathering and hear about it in every conversation
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Yaridovich posted...

I bet your friends can't wait to drink it at every gathering and hear about it in every conversation

lmao

I'm determined not to be that guy. Determined.
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So I checked the temperature and it dropped overnight to 17C. I've since wrapped it in some insulation and put a pillow on the base. I've read that if it gets too cold you lose a lot of the flavour that makes a hefe so great.
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Moved it inside last night because that wasn't working so well. Temperature now seems to be a comfortable 21C again and the yeast is active. Gonna leave it in this environment for the rest of fermenting.
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FWIW, if temp drops low and activity ceases, you can swirl it after warming it back up and you'll see activity resume
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No comment on your work. I was, however, 50/50 on if you meant beer/soda or D&D.
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Darkman124 posted...

FWIW, if temp drops low and activity ceases, you can swirl it after warming it back up and you'll see activity resume

I thought about that, but it seems pretty active now that it's come up to a reasonable temp.

What are you thoughts on the "stir/not stir" debate around pitching yeast? I can't imagine it matters very much either way.
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i don't stir, i overpitch

i generally buy two packages of yeast for 1 5g batch because i'm lazy. harder workers will make a starter
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