Bromley
Well-Known Member
Brewed a blonde ale today and by the time I brought my fermenter up to 5 gallons with the wort and chilled water I add to bring the temp. down, I had brought it down TOO far. It was 61 degrees F. I went ahead and pitched the yeast anyway, not wanting to wait for the temp to raise up. So, did I irrevocably screw up this batch? Any ideas on how I could have handled the situation differently?