Alamo_Beer
Well-Known Member
So, I've got a smoked porter and an ipa fermenting right now. They were both brewed on Saturday. So, in case the power goes out I bumped my standup freezer down to 35*......my thinking is that if it turns off it'll hopefully stay cold enough. Then later on when everything calms down I'll give it a non-splashing stir with a sanitized spoon to rouse the yeast and hopefully kick start fermentation again.
Does this sound like a valid idea?
Does this sound like a valid idea?