MY FIRST BREW

[THE TACKER]

Well after much reading, pondering and looking through the form and I must say at times with much amusement (thanks to the embalmer and ditch ),I desided that I would try the much praised COOPERS STOUT a go for my first brew so off I went with a few bob in my pocket only to find one dosen't OPEN on a SATURDAY . and the other didn't have the said brew (bugger the best laid plans seem to go tits up, well mine did at the first hurdle) .Well all was not lost the shop had COOPERS DARK ALE and it seems to me that Coopers are pretty reliable alround ,so DARK ALE it would be together with 1Kilo of Ritchies beer enhancer. After a great deal of cleaning, steriliseing and rinseing(used VWP) I was hot to trot .
Into the FV went the ingredients and water stirred in went the yeast on with the lid togetherwith air locks and submurged heater job done sit back and wait for Vesuvius (I read that it could be a lively 24-36 hrs ferment , about 6 hours later nothing Ho well may be a bit slow to get going so off I trot to bed ,went was woken up by the call of nature so thought I'd just check on the brew , NOTHING Ho my giddy aunt what did I do wrong went through the full procedure in my mind Damb when I was sturring in the ingredients I actually stirred in the YEAST .
dagged my self out of bed at about 10;00 am to find the brew bubbleing away nicely .

QUESTION

(1) Will stirring in the yeast totaly screw things up.

(2) Is every thing going to be ok now

(3)Could someone please verify the amount of primming sugar needed for a pressure barrel how does 80 grms of dextrose sound ?

[WishboneBrewery]

(3)Could someone please verify the amount of priming sugar needed for a pressure barrel how does 80 grms of dextrose sound ?

I'd go for normal sugar or Dry Spray Malt for priming but your amount is right, though I've been taking it up to 100g lately especially if I've used DSM.

[Normski]

(1) Will stirring in the yeast totaly screw things up.

(2) Is every thing going to be ok now

Hi Tacker
Yes. It'll be fine.

[jonewer]

Yes. It'll be fine.

Not the experte me, but wouldnt it depend on when he stirred it in? I mean the temperature....

[THE TACKER]

Well since I put message up this morning things are really looking up got a real bubble going not quite versuvius but plenty good enough for me


This is a couple hours after the above statement and things are hotting up the brew has breached the air locks and started to perculate from under the closed lid

[Bopper]

Stirring: in the yeast!!!! Well!!! The main thing about yeast is to keep it infection free....100% sanatized stirrer..dont splash the wort about...keep the wort coverered, away for air-bourne bacterial....dry yeast would be less risk than wet yeast....

Primming: Depends of the style,temperatue and volume..Two mains things to remember: Make sure its 100% fermentent right out and the other is: Boil your primming sugar because of infection, plus it will help to get a more even level of carbonation....


Richard