Originally Posted by DarthMalt
Are you sure the recipe indicated a fermentation temp of 75F? That's out of range for that yeast so I can't understand why it would...
The recipe I used was from the book written by greg koch "The Craft of Stone Brewing Co. " It is a clone of Stone brewing Companies 12th Anniversary Bitter Chocolate Oatmeal Stout. I followed directions to the T...... you know, except for the fermenting at 80F for a few hours. Directions say to ferment @ 75F. I also thought this was a high temp to ferment at, but if you know anything about Stone Brewing Co. they pride themselves on BIG and unusual recipes. After all part of this books title reads "Liquid Lore, Epic Recipes, and Unabashed Arrogance".
I have the temp holding @ 74F. Why is the waiting game the hardest part of brewing?