Hey all,
I brewed a batch of summer ale (extract) on sunday night, cooled the wort in a tub of water and pitched the yeast (Danstar dry yeast w/ a starter) right at about 75 degrees. OG was 1.048.
The next day, as fermentation was a-bubblin' the temp in the house rose to about 79. I set up a few fans to blow on the beer since we don't have A/C, and hoped for the best. The airlock stopped bubbling within about 18 hours, so I think the high temps provided a quick and vigorous fermentation, but I'm worried about off-flavors. I just now read about the wet-tshirt trick, so do you think doing that now would help the beer, or is it a potential lost cause?
I brewed a batch of summer ale (extract) on sunday night, cooled the wort in a tub of water and pitched the yeast (Danstar dry yeast w/ a starter) right at about 75 degrees. OG was 1.048.
The next day, as fermentation was a-bubblin' the temp in the house rose to about 79. I set up a few fans to blow on the beer since we don't have A/C, and hoped for the best. The airlock stopped bubbling within about 18 hours, so I think the high temps provided a quick and vigorous fermentation, but I'm worried about off-flavors. I just now read about the wet-tshirt trick, so do you think doing that now would help the beer, or is it a potential lost cause?