WolfyJ
Member
Howdy everyone, I have a quick question about fermentation. I have a room designated just for that and its usualy around 74F. Well a few days ago someone left the light on in the room. And its a closed room and somehow it reached temperatures to like around 82F+ Well i moved the better bottles out and cooled them down but one of my stouts that I had to replace an airlock with a blow off tube because it was foaming so much before. After it heated up and cooled back down the stout isnt foaming as much as it was before. Im trying to figure out if the yeast got injured or died or whichever and I have to re pitch it or? I also have JAOM thats been going for weeks in there as well along with 2 others beers. JAOM seems to be moving along just fine. I was just hoping anyone could share any thoughts or what not. I also have a hard cider that is still bubbling away slowly.
Ps. I know yall get a lot of the threads but again, any help is appruciated. Im still trying to learn >.< and been stalking these forums forever lol.
Ps. I know yall get a lot of the threads but again, any help is appruciated. Im still trying to learn >.< and been stalking these forums forever lol.