So i made a batch of lager pilsner (can of liquid malt, some powdered malt and 2 packets of hops). Now i have a question about fermentation...I put everything in a bucket fermenter with an airlock, wrapped it in tin foil to prevent light from getting in, duct taped the foil so it doesnt get blown away by the wind and put it on the balcony. The temperature outside fluctuates from 28F at night to 55F during the day. Is this a bad range for fermentation? Right now its 35F outside and the airlock is bubbling rather vigorously. What is the freezing point of raw beer anyhow?
Will i be okay with these temperatures or am i doing something fundamentally wrong?
I also dumped the hops straight into the pot when i was boiling the whole mess and now it is all in fermenter, hops and all. Should i have removed the hops somehow from the mixture before fermenting?
Will i be okay with these temperatures or am i doing something fundamentally wrong?
I also dumped the hops straight into the pot when i was boiling the whole mess and now it is all in fermenter, hops and all. Should i have removed the hops somehow from the mixture before fermenting?