Tankard
Well-Known Member
My first AG just finished bubbling away in the carboy. On Wednesday-Thursday, the first day of fermentation, I avoided the ice bath and it started fermenting around 78 degrees. On Thursday, I put it in a water bath, put a wet towel around it, and I have been switching out ice water bottles and cubed ice. On Friday evening through Sunday morning, I went on a short vacation, but before I left I wet the towel thoroughly and I filled the water basin with a lot of ice.
It is now Sunday afternoon, and I have been adding ice and water bottles religiously. I also put a small fan on the towel to cool it off. I was not using a fan up until this point. The fermentation has now stopped completely.
Did my vacation away kill my beer? I wasn't adding ice from Friday afternoon/evening through Sunday morning. The temperature might have crept back up, but I am not sure.
I guess the point of this thread is to ask: Is temperature control the most crucial during the actual fermentation? Will maintaining the temperature now, after the fermenation has finished, make a real difference?
It is now Sunday afternoon, and I have been adding ice and water bottles religiously. I also put a small fan on the towel to cool it off. I was not using a fan up until this point. The fermentation has now stopped completely.
Did my vacation away kill my beer? I wasn't adding ice from Friday afternoon/evening through Sunday morning. The temperature might have crept back up, but I am not sure.
I guess the point of this thread is to ask: Is temperature control the most crucial during the actual fermentation? Will maintaining the temperature now, after the fermenation has finished, make a real difference?