BillRake
New Member
Hi there. I just returned to homebrewing after a 10-15 year break. I am not vastly experienced, I have made probably 20 batches, and to get back in the swing of things, I decided to just keep it as simple as possible for my first batch in such a long time and bought a tru-brew amber ale kit, all extract.
Here's my question/problem: In the past, I was brewing up north, and room temperature was usually 70-74 degrees. Now I live in Florida, and room temp is usually 76-80. Is this too warm for me to just leave the fermenter with no cooling? My amber started fermenting great but seemed to end to quickly, I base this judgment on no airlock activity after 36 hours following 24 hours of bubbling. I know I should measure the gravity before asking, I haven't, but will also be making more beer in the future, so the room temp will also effect my future batches, so...
Here's my question/problem: In the past, I was brewing up north, and room temperature was usually 70-74 degrees. Now I live in Florida, and room temp is usually 76-80. Is this too warm for me to just leave the fermenter with no cooling? My amber started fermenting great but seemed to end to quickly, I base this judgment on no airlock activity after 36 hours following 24 hours of bubbling. I know I should measure the gravity before asking, I haven't, but will also be making more beer in the future, so the room temp will also effect my future batches, so...