At that temp range, you should be fine. I only got in trouble once in 12 batches when I fermented near 80 on a trippel. I'm still paying the price for that one every time I draw from the keg as that is what I have left from the warm summer fermenting season. Congrats on your first go, be...
Thank you very much. I was getting nervous as I am about 40 hours in and real airlock activity. I'm hoping it's just the slow start. I just hope I didn't drastically under pitch or treat the yeast too hard.
I personally would work on technique and recipes with 5 gal batches before spending a lot of money on an electric setup. I'm 10 5 gal batches in and not yet ready to jump into all grain until I work out more recipes and fermentation and kegging technique. Extract is just so convienant and not...
Let me know what you think. I boiled 300 ml of water with 30 grams of light dme and cooled. Added to 1000 ml flask with sterilized stir bar and put on stir plate. I poured about an inch of the end of a chimay white after recapping sterilely and bringing to room temp. This took off nearly...