hcashew
Member
Hey friends,
I'm currently making a dark Dunkelweizen and after pitching the yeast at 75 degrees, I stored it overnight in the closet. When I woke up, the pressure popped the lid of my fermenter and my closet was at 80!
Needless to say I have to control the temp a little bit better.
Any advice on rescuing this batch?
I'm currently making a dark Dunkelweizen and after pitching the yeast at 75 degrees, I stored it overnight in the closet. When I woke up, the pressure popped the lid of my fermenter and my closet was at 80!
Needless to say I have to control the temp a little bit better.
Any advice on rescuing this batch?