Brew_Meister
Well-Known Member
Ok so yesterday I brewed a kit from Midwest, Honey Belgian. Everything went pretty well. I brewed it in 2.5 gallons of water and top off to about 5.25 gallons with cold water. After brewing I use a wert chiller to chill the wert, then pour it into the fermenter with the cold water. My question is that the water I used to top it off was cold... very cold, it had big ice chunks in it. After adding the wert to this water my temp was around 55. Instead of waiting for it to warm up, I decided to aerate it and go ahead and add the yeast. Will this cold temp kill the yeast, or just stall it until the temp raises up???
On a side note, I bottled my Vanilla Cream Ale that has been in the secondary for about three weeks, it tasted wonderful, especially after adding the vanilla and lactose.... I cant wait for it to condition in the bottles.
On a side note, I bottled my Vanilla Cream Ale that has been in the secondary for about three weeks, it tasted wonderful, especially after adding the vanilla and lactose.... I cant wait for it to condition in the bottles.