Originally Posted by ShermanTank
1. Wait and see if the ale yeast will work at 42 degrees
2. Take them out and let them sit for a few weeks and see if the ale yeast still work.
3. Take them out to warm and repitch yeast to ensure the corn sugar gets fermented.
I'd like to hear some opinions from the group.
The brew are IPA, Scottish ale and Belgian ale (Golden Dragon)
1. No, the ale yeast won't ferment at 42 degrees.
2. Sure, if you want.
3. No need to repitch- it'll work.
Now, here's what I would do if it was me. 2.5 ounces of corn sugar in 5 gallons isn't much- I can't believe you can taste that in the kegged beer. I'd stick the gas on it at 12 psi and start drinking it in a week. OR, if I was in a huge hurry, I"d put the gas at 30 psi for next 36 hours, purge and reset to 12 psi and start drinking in 48 hours.