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Old 02-03-2013, 12:09 AM   #11
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7 hours after pitching and the temp is 66 degrees with no signs of krausen. I think I'm in the clear.


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Old 02-03-2013, 12:12 AM   #12
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You'll be fine. Leave it and relax, have a... well you know.


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Old 02-03-2013, 12:15 AM   #13
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Quote:
Originally Posted by RipUSMC
You'll be fine. Leave it and relax, have a... well you know.
I wasn't panicking, just wondering how bad my fruitiness would be (although would that really be the worst thing in an IPA?)

Had it happened with my porter, I would have been more worried about an undrinkable beer.
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Old 02-03-2013, 12:21 AM   #14
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IMO, since you got the temperature down before fermentation really got started, you will have no issues. I don't think that liquid or dry yeast makes any difference. Getting the right temperature before fermentation gets going is the key.
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Old 02-03-2013, 12:26 AM   #15
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Quote:
Originally Posted by kh54s10
IMO, since you got the temperature down before fermentation really got started, you will have no issues. I don't think that liquid or dry yeast makes any difference. Getting the right temperature before fermentation gets going is the key.
That was my hunch. But I am a noob so just wanted verification.
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Old 02-03-2013, 12:30 AM   #16
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Seriously, I've pitched at 80's because the heat in the summer here made the ground water too hot to bring anything below that. It was fine. What really matters is consistent temps during fermentation. It'll be beer.


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