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Old 08-13-2009, 10:46 PM   #11
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Will it have a large impact on fermentation if I do so now vs. later?
Not really, and by waiting, you could adjust to taste.

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Old 08-14-2009, 03:12 PM   #12
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I didn't get a chance to make it to LHBS to pick up extra ingredients needed, and it's a bit late now, so I'm going to let this one ferment out.

My fermentation control also did not work as well as I'd have hoped. I pitched the yeast way too warm (about 85F) and it cooled steadily over the next 24 hours to about 65, then I tried to tweak it a bit to hit my target of 62, but overshot and it hovered around 59 overnight. Now it's close to 62 again.

So I will call this yet another highly experimental batch, and I'll leave it at that.

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