surferdrew
Well-Known Member
So I was wrapping up a Rochefort 10 clone today and I transferred what I thought was 75F wort onto my pitched starter. Problem was, it was actually 95F (my temperature probe was touching immersed wort chiller, leading me astray). Learned my lesson.
I was 1 gallon into racking onto the yeast when I realized my error so I put my sanitized wort chiller into fermenter bucket and was able to bring it down to 70F in 20 minutes (it was 88F outside which didn't help).
What might I expect re: off flavors if I was able to drop it down to the right temp before fermentation began?
I was 1 gallon into racking onto the yeast when I realized my error so I put my sanitized wort chiller into fermenter bucket and was able to bring it down to 70F in 20 minutes (it was 88F outside which didn't help).
What might I expect re: off flavors if I was able to drop it down to the right temp before fermentation began?