I pitched the yeast on a Coopers Draught extract right at 24 hours ago. Fermentation is is going good but now I am getting the strong banana smell.
I read some of the old posts that said this is from a high ferment temperature. The temp is about 73 right now. I am in Texas and we are currently going through one of our rapid weather changes.
I just moved the vessel to a closed off room that is about 68 right now. Is this a good idea or will the drastic change ruin things? Should I just leave it in the high temp?
I read some of the old posts that said this is from a high ferment temperature. The temp is about 73 right now. I am in Texas and we are currently going through one of our rapid weather changes.
I just moved the vessel to a closed off room that is about 68 right now. Is this a good idea or will the drastic change ruin things? Should I just leave it in the high temp?