lnmnmarty
Member
hello, I posed this question in the introduction forum and got no response. So lets try again. In a nutshell my first attempt at brewing was a Munich Lager DME w/specialty grains,hops ,irish moss,and dry lager yeast. Boiled full 5 gallons, chilled to 75,poured into 6 gallon primary bucket, pitched yeast. This is where I went wrong. My instructions said to ferment at about 75 and that ideal fermentation should be at 45-55. I now understand that it should have been 75 until fermentation starts and then gradually cool to 45-55 for the duration. The weather was freezing at night so I used a warming pad designed this purpose. I left at probably 75 for 4-5 days and then the bubbling stopped completely.Then it was transferred to glass carboy. What kind of off flavors if any will I have from this warm/quick fermentation. Wiil extra aging/Lagering cure this. Please help. Thanks