JNish
Well-Known Member
So I pitched my WLP530 Abbey Ale in my Tripel at 72F. I didn't have enough fridge space too cool the wort, so I just went ahead and pitched it thinking the temperature would fall a bit. Well, it had a quick start only taking about 6 hours and the temperature was at 74F. So I freaked a bit not wanting a hot fermentation, so I put a towel on it and swamp chilled it. The temp fell overnight to 64F and it was still thankfully bubbling. It is now at 66F, and I was planning on letting fermentation temperature rise to 70F per BCS instructions. However, since I had this overactive start the first 12 hours, should I let the temperature rise higher to take up any off flavors? It is still fermenting, so it looks like I avoided crashing out the yeast. Anything else I should be aware of, other than controlling temperature better in the future (should have used the swamp cooler before pitching )