On Tue, Jan 25, 2005 at 02:42:46PM +0100, Rasmus Aaen wrote:
>
> Min kammerat og jeg lavede vores første bryg i søndags, "Min Første
> IPA" fra Brygladen. Det hele gik fint, og brygget blev sat til at gære
> ved ca. 20 grader søndag aften.
Congratulations, and welcome to the wonderful world of home brewing!
> Mandag eftermiddag/aften var skummet fra gæren vokset ud gennem
> gærlåsen! [...]
>
> Vi har rørt i brygget for at få skummet til at falde og renset
> gærlåsen. Skal vi gøre andet, eller er det OK? Eller skulle vi have
> holdt fingrene helt væk?
I had a similar fermentation happening to me this weekend. I take it as
a good sign, everything starts quickly and the yeast effectively fills
the wort with yeast cells and alcohol, to better keep bacteria away.
Personally I would not (did not) stir anything, to avoid any risk of
infecting the beer.
I guess your beer has already calmed down a bit, and will look totally
dead in a few days. Just let it simmer a bit more, and then measure the
FG - wait a few more days, and measure again. When the FGs show about
the same, your beer is ready to be bottled.
Don't worry about it,
it will be beer anyway
-H
--
Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
