Originally Posted by BurtConnor
28°C/82°F is fine. When baking bread I use water at blood temperature (around 37°C/98°F) to get the most out of the yeast.
Not sure how that sort of temperature would affect beer though. I'm keeping mine at a 'cooler than room temperature' limit.
mmm. me too. It was never my plan and let's just say there was a miss reading error. I keep mine in an out building which stays just about the right temp usually wih the little heat the freezer in there kicks out. Anyway, in error I miss read something and deceided I needed to put the brew belt on the barel. I had a look this morning and it was at 28°C....
Does anyone know if this might have killed it?
I usually get the airtrap bubbling by now (about day 3)
So, didtch it and start again to be safe? Don't wanna waste by only barrel on a month of undrinkable beer.....
PS. cool forum. I have only just disscovered it!