Firechicken
Member
So my first brew (2.5 gal black IPA with specialty grains) went perfect. Lots of research here helped! Everything is going well (OG was 1.069, called for 1.075) and fermentation started around 12-15hr mark. I have a climate controlled mini fridge and have been able to keep the fermenting to 63-64 degrees. In my limited knowledge of us-05 yeast that seemed perfect. Well checked on it last night and it was 64, woke up and checked and it had gone up to 69 degrees. I understand fermentation causes heat, but it seemed to jump quickly and caught me off guard overnight. I have since adj my ambient temps to bring it down to 64 again but will the higher fermenting temp for that short time give a lot of off flavors?
PS: Fermentation is exciting your first homebrew
PS: Fermentation is exciting your first homebrew