Hello fellow brew superstars,
This past saturday I brewed a nut brown ale 5 gallon batch and pitched a rehydrated packet of nottingham yeast. I had "vigorous" swirling and co2 activity within 5 hours. I also had a good 3 inches of krausen buildup which has now subsided. I live in CT and since this past wed. (4 days into fermentation) we have had a serious heat wave. It has been 82° in my place for the past 3 days. Should I be worried about off flavors and possibly a larger than expected buildup of esters?
Cheers
This past saturday I brewed a nut brown ale 5 gallon batch and pitched a rehydrated packet of nottingham yeast. I had "vigorous" swirling and co2 activity within 5 hours. I also had a good 3 inches of krausen buildup which has now subsided. I live in CT and since this past wed. (4 days into fermentation) we have had a serious heat wave. It has been 82° in my place for the past 3 days. Should I be worried about off flavors and possibly a larger than expected buildup of esters?
Cheers