Okay a few questions...
(1) I wound up having to leave my wort out (covered) overnight to get it to cool enough to add yeast.... is it dead probably or???
(2) I live without a cooler in a warm climate - probably close to 85 degrees avg. and that is the temp the wort fermenting at - I was told it would be okay but probably it would take less time to ferment... do you agree or is this going to be a problem.
(3) I was told "keep an eye on the specific gravity" to know when to stop fermenting... how do I check this as right now I have it in a sealed bucket with an air lock? do I just pop the lid and grab a sample?
Thanks in advance.
(1) I wound up having to leave my wort out (covered) overnight to get it to cool enough to add yeast.... is it dead probably or???
(2) I live without a cooler in a warm climate - probably close to 85 degrees avg. and that is the temp the wort fermenting at - I was told it would be okay but probably it would take less time to ferment... do you agree or is this going to be a problem.
(3) I was told "keep an eye on the specific gravity" to know when to stop fermenting... how do I check this as right now I have it in a sealed bucket with an air lock? do I just pop the lid and grab a sample?
Thanks in advance.