yennerstour
Member
So I pitched wyeast to a stout seven months ago at like 140 degrees(maybe not quite, but super hot over 105), freaked out for four or five days and then krausen. beer came out delicious, had one yesterday still delicious.
I recently did this again, strictly because of time restraints and worried for the last three days, until today, krausen! am I practicing bad brewing technique or is this acceptable for a newbs?
I havn't yet used a wort chiller, its always been snow or an ice bath. Of all the batches Ive made, the stout stands as a favorite, not thee, but top 5
I recently did this again, strictly because of time restraints and worried for the last three days, until today, krausen! am I practicing bad brewing technique or is this acceptable for a newbs?
I havn't yet used a wort chiller, its always been snow or an ice bath. Of all the batches Ive made, the stout stands as a favorite, not thee, but top 5