Recipe says to keep the temp around 64-72 which was close to impossible since its summer. My brew was about 74-78 the entire time. I don't have a secondary fermenter but I am going to be very patient and let my batch clear before I move to bottling even though the directions say to only let it...
Not sure if this is a problem or not since this is my first brew.
Made my first batch monday night and pitched the yeast around 11:30pm
Woke up the next morning and had some activity in my air lock, when I cam home from work there was rapid bubbling tuesday afternoon.
Wednesday comes around...
