- Joined
- Mar 6, 2013
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My second batch is an Irish Stout partial mash. I pitched at 75 degrees, and by morning it was down to 69, with a TON of bubbles. The next morning the air temp was 60, and beer temp was 66, it was cooking!
To get the best results with Nottingham, I probably should have waited and pitched at 66, right?
It has never gone above 68 after the start, and I had a 2 inch foam nightmare, but a good one , in the carboy. I would hate to think what would happen if it got into the 70's! A monster.
To get the best results with Nottingham, I probably should have waited and pitched at 66, right?
It has never gone above 68 after the start, and I had a 2 inch foam nightmare, but a good one , in the carboy. I would hate to think what would happen if it got into the 70's! A monster.