Hi everyone,
I'm new to brewing and tried to make a first batch which was a failure... I actually have no idea why and I hope that some of you might know why.
1. We followed the recipe and waited for the wort to cool down (around 22C a recommended) before adding the yeast. Then we sealed the fermentation pot.
2. I'm in Thailand, so the average temperature is quiet high, my solution was to use a cooler like this with a waterproof pocket where i put ice and water. I changed the ice every 12h and the water temperature was between 20 and 24C as recommended :
3. The fermenting pot was sealed, and no contact with extern air is possible, because when pushing on the cap the air lock start bubbling :
4. After 48h, no krausen and bubbling, i decided to add more yeast and when opening it smelled bad... 48h again later, no krausen.
5. Yesterday, there were rot in the pot, so i threw everything away . There was also some residues in the bottom:
6. Last thing, i realized that closing the cooler pushed a little bit the airlock down, making air in the fermenter go away.
So what could have possibly go wrong here ? What should i do next time to nail my batch ?
Thanks for all your answers guys !!
I'm new to brewing and tried to make a first batch which was a failure... I actually have no idea why and I hope that some of you might know why.
1. We followed the recipe and waited for the wort to cool down (around 22C a recommended) before adding the yeast. Then we sealed the fermentation pot.
2. I'm in Thailand, so the average temperature is quiet high, my solution was to use a cooler like this with a waterproof pocket where i put ice and water. I changed the ice every 12h and the water temperature was between 20 and 24C as recommended :
![cooler.jpg cooler.jpg](https://cdn.homebrewtalk.com/data/attach/747/747237-cooler.jpg)
![andice.jpg andice.jpg](https://cdn.homebrewtalk.com/data/attach/747/747238-andice.jpg)
3. The fermenting pot was sealed, and no contact with extern air is possible, because when pushing on the cap the air lock start bubbling :
![cacaaufond.jpg cacaaufond.jpg](https://cdn.homebrewtalk.com/data/attach/747/747239-cacaaufond.jpg)
![airlockok.jpg airlockok.jpg](https://cdn.homebrewtalk.com/data/attach/747/747240-airlockok.jpg)
4. After 48h, no krausen and bubbling, i decided to add more yeast and when opening it smelled bad... 48h again later, no krausen.
5. Yesterday, there were rot in the pot, so i threw everything away . There was also some residues in the bottom:
![rot.jpg rot.jpg](https://cdn.homebrewtalk.com/data/attach/747/747251-rot.jpg)
![bottom.png bottom.png](https://cdn.homebrewtalk.com/data/attach/747/747252-bottom.png)
6. Last thing, i realized that closing the cooler pushed a little bit the airlock down, making air in the fermenter go away.
So what could have possibly go wrong here ? What should i do next time to nail my batch ?
Thanks for all your answers guys !!