Expert: John Snyder - 4/3/2009

Question
This is my first time brewing beer.I got a eco kit with all the equipment.I'm brewing a cooper canned lager beer.The fermentation started about 16 hours after adding the yeast.I added the yeast at the temperature of 27C.After an hour the temperature dropped to 24C and is at 23C at present.I'm at the second day.Foam with a dark brown residue is visible through the plastic container.Is this normal?Or has the beer been conataminated?


Answer
27C was high.I would have not gone above 16C,for a lager.Yeast vitality and a too rapid fermenation could be a consequence,affecting the final taste.The rapid drop in temperature is probably due to a cooler room temperature.The room temp.should not be below that of the initial wort temperature for at least 24 to 36 hrs.A big drop in temperature,like you have stated,could cause the yeast to drop out of suspension,and settle to the bottom of your fermenter,thus causing the fermentation to cease,or slow to a crawl,again affecting taste and aroma.The dark brown is just part of a protein,and foam residue that occurs during fermentation,not a contamination.

                       John