Well, I cooked up my first batch yesterday. After researching and reseaching, I developed my own recipe and went to work on what I hope to be a nice malty Scottish 70/-.
I did a DME, LME and specialty grain steep. Ran into a few problems that I learned from (details later) SWMBO has plans for me.
Anyway, I did a starter with White Labs Edinburg yeast and that was churning really well when I pitched it at about 8pm last evening. This morning, I've got Krausen, pleny of CO2 bubbling out of my blow off tube, and what looks like tens of thousands of little yeasties swirling around in there.
Now I pitched at 80 degrees and I've only got her cooled down to 68 degrees by this morning, I'm trying to get it down to 60 degrees with ice, water, wet t-shirt, and a AC vent piped down right on top of it. It may take me a total of 24-30 hours to get it down to 60.
Is this going to hurt the flavor of my ale?
Back later after dutys attended to.
I did a DME, LME and specialty grain steep. Ran into a few problems that I learned from (details later) SWMBO has plans for me.
Anyway, I did a starter with White Labs Edinburg yeast and that was churning really well when I pitched it at about 8pm last evening. This morning, I've got Krausen, pleny of CO2 bubbling out of my blow off tube, and what looks like tens of thousands of little yeasties swirling around in there.
Now I pitched at 80 degrees and I've only got her cooled down to 68 degrees by this morning, I'm trying to get it down to 60 degrees with ice, water, wet t-shirt, and a AC vent piped down right on top of it. It may take me a total of 24-30 hours to get it down to 60.
Is this going to hurt the flavor of my ale?
Back later after dutys attended to.