Well, I made my first batch of brew today (busta nut brown ale). Everything seemed to go pretty well, i'm pretty confident. There is one little issue though...
I cooled my wort really quick, in fact I cooled it a bit much I think. The wort was at about 62 degrees and I went ahead and pitched the yeast anyways figuring that once the brew warms up a bit my yeast can go to town.
Is this a potential problem? I didn't think about it at the time, but now that I think about it... I am worried that there might be a problem because the yeast need the oxygen from the aeration and at this point there is only about 1/2 inch of head in my primary (this is about 4 hours after putting the brew in my primary). is 62 degrees too cold for the yeast to become active?
Thanks!
I cooled my wort really quick, in fact I cooled it a bit much I think. The wort was at about 62 degrees and I went ahead and pitched the yeast anyways figuring that once the brew warms up a bit my yeast can go to town.
Is this a potential problem? I didn't think about it at the time, but now that I think about it... I am worried that there might be a problem because the yeast need the oxygen from the aeration and at this point there is only about 1/2 inch of head in my primary (this is about 4 hours after putting the brew in my primary). is 62 degrees too cold for the yeast to become active?
Thanks!