I made my first batch of beer on sunday 3-16-08 and after just 12 hours it started to bubble out of the air lock. After 24 hours it was alot stronger, but when i woke up this morning 3-18-08 it really slowed down. I am concerned about the temperature of the wort (and the yeast). Since I do not have a basement, and my garage is way too cold, i had to keep it in a corner of my house. Also, the thermometer i bought just before i made it, starts at 100f, so i couldn't get a good temp reading before i pitched the yeast. After pitching the yeast my best temp reading i could get was 72 degrees(based on a digital house theremometer). This morning, the same theremometer was reading 76, and ferementation was slowing. So, i am wondering it the temp jump could have caused the slowing, or do i need to pitch some more yeast (muntons dry). I put the wort into a bucket and filled it with cold water to try and bring the temp down, but as i am writing this, there is no activity in my air lock (not sure if that is due to me moving the bucket around getting it into the ice bath).
someone please help.
the beer is a smooth nut brown ale from midwest supplies.