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.
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life
On Deck Hmmmmmmm
Primary Sessionable IPA II,Simcoe Sevada 26, Bier Muncher's Blonde Ale
On TapMaiBock Helles has Wings 5, Sessionable IPA