Crazytwoknobs
Well-Known Member
I let my fermenter temp get below 64F, did I just ruin the batch? Can I restart fermentation by bringing the temp back up?
The Safale S-04 was used in a big, dark ale.
The Montrachet (Red-Star) was used in EdWort's Apfelwein.
If I did kill the buggers, could I just toss more of them in once I reach 68ish?
The Safale S-04 was used in a big, dark ale.
The Montrachet (Red-Star) was used in EdWort's Apfelwein.
If I did kill the buggers, could I just toss more of them in once I reach 68ish?