whatisitgoodfor
Well-Known Member
So last night I started a batch of honey brown. Ambient was sitting at 62, so I didn't bother loading my fermentation cabinet up with ice and just let it go.
This batch was on a cake left over from the last batch of brown I kegged last night and it started forming a krausen in about two hours. According to the fermometer on the carboy it was still sitting at 63-64 so I didn't think twice and went to bed.
Checked it again this morning and I had a blow out. Not worried about that, just worried about the fact that the digital thermometer taped to the carboy showed it at 88 degrees, 20 degrees above the new ambient (it warmed up during the night to 68, gotta love Texas.)
So the question I have is how much damage can I expect from WLP005 fermenting at almost 20 degrees too warm for 10ish hours?
\RNWADAHB while pondering the possibility of a banana nut brown instead of a honey brown.
This batch was on a cake left over from the last batch of brown I kegged last night and it started forming a krausen in about two hours. According to the fermometer on the carboy it was still sitting at 63-64 so I didn't think twice and went to bed.
Checked it again this morning and I had a blow out. Not worried about that, just worried about the fact that the digital thermometer taped to the carboy showed it at 88 degrees, 20 degrees above the new ambient (it warmed up during the night to 68, gotta love Texas.)
So the question I have is how much damage can I expect from WLP005 fermenting at almost 20 degrees too warm for 10ish hours?
\RNWADAHB while pondering the possibility of a banana nut brown instead of a honey brown.