So I have had my beer in the fermenter for 9days now. Because of a screw-up, I pitched the yeast at 78-79 degrees, but the fermenter was immediately moved to my basement which was about 60 degrees. It bubbled wonderfully for 3-4days and tapered off. It suddenly has gotten colder over the past 2-3 days and I thought it might be worth actually checking the ambient temp of the basement. Water in a cup left over night is at 52 degrees.
My plan was to not put it into a secondary, but leave it in the fermenter for 3weeks. Is this temp to cold to have it really do anything. Should I just take my gravity readings now and put it into my keg? Should I move it upstairs to 68-70degree house and leave it for 3weeks before kegging?
Thanks!
My plan was to not put it into a secondary, but leave it in the fermenter for 3weeks. Is this temp to cold to have it really do anything. Should I just take my gravity readings now and put it into my keg? Should I move it upstairs to 68-70degree house and leave it for 3weeks before kegging?
Thanks!