The ambient temperature here is 40C (104F) today and yesterday.
I've got a brew that has fermented to completion and I was going to bottle it today but I had a sudden thought:
1. At today's temperatures the yeast could be dead in the brew.
2. Therefore there'd be no active yeast in the bottles to ferment in the bottles and do that job.
Is this right?
Does such a temperature kill all the yeast and leave you with nothing?
Or will it come to life if I
1. reduce the temp of the brew (I've got it in the bathtube wrapped in wet towels and sitting in cold water)
2. bottle and put the bottles in a similarly cold place ?
Or should I reduce the temperature of the brew and then add some more yeast before bottling?