Originally Posted by stubbornman
Any chance you know your OG of the batch? What yeast? When it was 78+ degrees, was the fermentation going crazy?
Yes the OG of the batch was 1.041, using WINDSOR yeast. And the entire time it was at 78+, it was going crazy (audibly). Not enough to blow the airlock but certainly enough to listen to consistent clicks.
After moving it to a lower temperature, the airlock activity went way down. I did happen to catch a few bubbles come through throughout the day but it is noticeably less than before.
I just worry I might have killed the yeast.