JMack
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- Aug 27, 2008
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So I'm hopefully fermenting my second batch. AHS Bavarian Dunkelweizen kit, brewing process went OK, little hiccups but nothing that I got panicked about. I have to ferment in the basement, at the request of SWMBO. Unforutnately I didn't realize that the temp down there was about 50 degrees when I put the bucket down there.
It spent about 24 hours down there and now has been in the kitchen (65-70 degrees) for about 24 hours. I'm planning on waiting another day or so to take a hydrometer reading to see if there has been any fermentation.
Is there anything else to do at this point?
It spent about 24 hours down there and now has been in the kitchen (65-70 degrees) for about 24 hours. I'm planning on waiting another day or so to take a hydrometer reading to see if there has been any fermentation.
Is there anything else to do at this point?