My past few batches have all had a bad off taste. After reading some threads on wild yeasts and consulting my lhbs, I've replaced all of the plastics in my brewing (except for auto-siphon). My thinking was that there was something with my spigot/seal in my primary that was causing the problem. I bought a new bucket without a spigot and threw together a very simple (cheap
) ale* just to make sure I eliminated my problem.
I brewed it Saturday night. My Sunday morning fermentation still hadn't started. I looked at my thermostat and the house temp was 56...too cold for the yeast. I moved the bucket in my room and kept a space heater on to keep the temp at a steady 68 until active fermentation started. Bubbling stopped yesterday.
Finally, here's my question: Now that active fermentation is over, will it be okay for me to finish my week of primary and two weeks secondary by letting the temps drop back down to 55-60? Do I risk messing it up?
*For what it's worth, here's the recipe...sure to please my BMC friends:
3.3lbs Light LME
1lb Light DME
1lb Corn sugar
.5oz Cascade @ 60
.25oz Haller Tradition @60
.5oz Cascade @10
Cooper's dry yeast