brewinthevalley
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- Sep 24, 2012
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Hi everyone. This is my first batch, so I am ultra paranoid about most components of it.
I just started the fermentation process two days ago. On the first day, I placed it in a closet on the ground floor so it would stay in a dark place with consistent temperature. Unfortunately, the temperature was slightly above 78 degrees F.
I moved it upstairs last night (where it stays consistently much cooler). I did hear quite a bit of activity from the air lock, and the temperature dropped to 70 degrees F.
This morning, I watched the airlock for a good 5 or 6 minutes and did not see any activity. Did the change in temperature stop the yeast? Or is this normal after the first 24 hours?
Since I am new, any explanation behind the science of it would be much appreciated. Thanks!!
I just started the fermentation process two days ago. On the first day, I placed it in a closet on the ground floor so it would stay in a dark place with consistent temperature. Unfortunately, the temperature was slightly above 78 degrees F.
I moved it upstairs last night (where it stays consistently much cooler). I did hear quite a bit of activity from the air lock, and the temperature dropped to 70 degrees F.
This morning, I watched the airlock for a good 5 or 6 minutes and did not see any activity. Did the change in temperature stop the yeast? Or is this normal after the first 24 hours?
Since I am new, any explanation behind the science of it would be much appreciated. Thanks!!