My temp strip read 74 degrees and now my beer smells a bit off from the air lock. Fermentation didn't start for about 18 hours...Its the second day in the carboy.
The previous day there was no odor from the air lock. I am guessing that it could also simply be too early in the stages of fermentation to make a sound decision to toss out the batch.
I happen to be a fan of belgian sour ales...so If I do get a tart funky character It won't bother me one bit.
I'm concerned greatly about the alcohol. If I transfer the carboy to the garage the maximum temperature I can probably reach is 48 degrees.
Perhaps I should simply "relax" as Mr Papazian says.
The previous day there was no odor from the air lock. I am guessing that it could also simply be too early in the stages of fermentation to make a sound decision to toss out the batch.
I happen to be a fan of belgian sour ales...so If I do get a tart funky character It won't bother me one bit.
I'm concerned greatly about the alcohol. If I transfer the carboy to the garage the maximum temperature I can probably reach is 48 degrees.
Perhaps I should simply "relax" as Mr Papazian says.