bjamison01
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- Joined
- Mar 14, 2015
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Hi all,
First thank you for the excellent advice that I've gleaned from all your forum contributions. This website truly is a great resource.
I have run into an issue on my second batch of beer and was hoping to get some advice. The temperature of the small refrigerator that I have dedicated to fermenting my beer shot up to 95 degrees at some point while I was away this weekend. My extract batch of belgian dark strong was at the end of its second week of fermenting in the primary carboy. Prior to this weekend, fermentation temp was pretty well dialed in at 68-72 degrees. I've since corrected the refrigerator/temperature issue, but am wondering if anyone has experienced something like this? And, whether its worth seeing through the fermentation of the beer or scrapping the batch?
Thank you in advance for any advice!
First thank you for the excellent advice that I've gleaned from all your forum contributions. This website truly is a great resource.
I have run into an issue on my second batch of beer and was hoping to get some advice. The temperature of the small refrigerator that I have dedicated to fermenting my beer shot up to 95 degrees at some point while I was away this weekend. My extract batch of belgian dark strong was at the end of its second week of fermenting in the primary carboy. Prior to this weekend, fermentation temp was pretty well dialed in at 68-72 degrees. I've since corrected the refrigerator/temperature issue, but am wondering if anyone has experienced something like this? And, whether its worth seeing through the fermentation of the beer or scrapping the batch?
Thank you in advance for any advice!