Hi, all-
I finally pulled the trigger earlier this week and picked up my first set of equipment for homebrewing (thanks to a lot of good advice on these forums). Had a great time getting everything ready and boiling the wort yesterday, but then ran into the issue of cooling it down quickly and effectively.
Without going into too much detail, I ended up pitching the yeast (dry packet) at probably somewhere around 85 degrees F. I'm hoping that since it was dry, the yeast didn't actually rehydrate and activate for a couple of hours, which may have let things cool down a bit. Still, I'm wondering what kind of suggestions people have for reducing the bad tastes caused by hot fermentation.
I'm sure I'll get a variety of answers for this, but would I be better off leaving it in the primary for a little longer and letting the yeast work their magic? Transfer to a secondary for several weeks? Or are the tastes pretty much gonna be there no matter what?
Thanks!
I finally pulled the trigger earlier this week and picked up my first set of equipment for homebrewing (thanks to a lot of good advice on these forums). Had a great time getting everything ready and boiling the wort yesterday, but then ran into the issue of cooling it down quickly and effectively.
Without going into too much detail, I ended up pitching the yeast (dry packet) at probably somewhere around 85 degrees F. I'm hoping that since it was dry, the yeast didn't actually rehydrate and activate for a couple of hours, which may have let things cool down a bit. Still, I'm wondering what kind of suggestions people have for reducing the bad tastes caused by hot fermentation.
I'm sure I'll get a variety of answers for this, but would I be better off leaving it in the primary for a little longer and letting the yeast work their magic? Transfer to a secondary for several weeks? Or are the tastes pretty much gonna be there no matter what?
Thanks!