Hi all. I am currently fermenting a batch of Graff using Nottingham yeast. I've been busy with work lately and havent had much time to devote to brewing.
Anywho, I brewed it on tuesday and pitched the yeast at just about 80 deg. Right now its sitting at 75-77 deg and bubbling away happily. Will this higher than usual fermentation temp cause off-flavors in this batch? I'm going to set up a "swamp cooler" tomorrow, but will 2 days of higher temps cause trouble or am I stressing about this too much?
Eric
Anywho, I brewed it on tuesday and pitched the yeast at just about 80 deg. Right now its sitting at 75-77 deg and bubbling away happily. Will this higher than usual fermentation temp cause off-flavors in this batch? I'm going to set up a "swamp cooler" tomorrow, but will 2 days of higher temps cause trouble or am I stressing about this too much?
Eric