i am making a Grodziskie (Polish smoked wheat beer) using the Wyeast 2575-PC. I left it at cellar temp (67F) the first night to get it going and had a nice krausen in the morning. Then I put it in my fridge with the manufacturer's thermostat set to the highest it can go. I was hoping it would stay above 55F, but this morning it was at 41F
I pulled it out and swirled it a few times to rouse the yeast, but I don't know if that and bringing it back up to the recommended fermentation range (55-70F) will wake the little suckers up enough to finish their job.
The report i was reading from the Polish Homebrewers Association from this thread calls for Grodziskie fermentation at 57-60F, but that is with the native strain. At any rate, I have put the beer through a bunch of different temps at this point and don't know what I am going to get.
Any ideas?
I pulled it out and swirled it a few times to rouse the yeast, but I don't know if that and bringing it back up to the recommended fermentation range (55-70F) will wake the little suckers up enough to finish their job.
The report i was reading from the Polish Homebrewers Association from this thread calls for Grodziskie fermentation at 57-60F, but that is with the native strain. At any rate, I have put the beer through a bunch of different temps at this point and don't know what I am going to get.
Any ideas?