Originally Posted by flexfit115
So do I try to cool it back to the proper temp per my yeast instructions, or is the calculated in the the yeast instructions?
Most of the time it is the fermentation temperature that is listed, so you should cool it down. For example, if I want a fermentation temp of 68°F, my ambient needs to be 60-62°F.
What are you making, what yeast are you using, and what is your ambient temp?