From 76 Degrees Down to 66 Degrees, Your Opinion Please...
I Pitched a 10 Gallon Batch (was shooting for an 11 Gallon Batch but I boiled to hard) last night of my Left Over Brown Ale recipe. I am using US-05 that was in a 1 pint Starter for 2 days. I did this for each of the bags of Yeast. I knew whan I pitched that the basement was to warm, but I guess I forgot about the temperature rise from the Active Primary Fermentation. So, this morning I was at 76 degrees, with a shat load of activity in the Blow Off Jug in both Carboys. I tried, on 5 attempts, to do the almost freezing T-Shirt gig, to no avail. I did not drop any temps what so ever. So, I went drastic. I have a 150 quart cooler that I keep my Grains in in the basement. I took the grains out, filled the cooler with 46 degree Well Water, and I dunked both Carboys into the Cold Water. I went from 76 degrees to 66 degrees in a matter of 10 minutes. Questions are these...
1-Think I aquired any off flavors from the 18 hours of high temperature Primary fermentation?
2- How much stress did I put on the yeast by dropping the temp so severely in such a short amount of time? I still have a the same amount, if not more, Activity in my Blow off Jugs.
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