I did a stout two days ago and the fermentation temp seemed a little high to me, the thermometer was reading 74-75 degrees. Today i moved it to a large 1/2 barrell and filled it with room temp water. The temp seemed to stall at around 66 degrees in the water cooler. Was this a good idea???
74-75 is too high IMO. I always ferment stouts at a max of 66 degrees because you know it's higher than that inside the vessel.
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Lodovico Brewing Co.
On Draft: Northern German Alt
On Draft: Robust Porter
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Apfelwein
In Bottle: Espresso Porter
Fermenter: Biere De Garde
Fermenter: Belgian Amber Ale
Stout ferment temp????
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