While my first Maibock recipe was lagering at 33° for 6 1/2 weeks, I bought my first keg and decided to keg condition while I was waiting for my keezer project to be completed. Racked beer into keg, added 1/3 cup sugar and a 1/3 packet of CBC-1 dry yeast. Basement was getting cold (dropping down to 60° or less) so in an effort to control temperature I placed a fermwrap around the keg and plugged it in to a timer with the thought that it would kick in a couple of times during the night for a half hour or so to boost the beer temp up toward the recommended 70° range for conditioning. Problem is, I screwed up the timer and the fermwrap ended up staying on the whole night (for probably 8 hours). Ferwrap instructions say it can increase fermentation temps by 5° to as many as 20°. Assuming my basement was at 60°, that means the beer in the keg could have been heated up to 80° or warmer for an entire night. I'm afraid this "crockpot" method of keg conditioning may not be ideal for flavor, carbonation, oxidation, etc.
Nothing I can do about it now so, "RDWHAHB," I know. But what are your thoughts? How screwed do people think I am? (if at all)
Nothing I can do about it now so, "RDWHAHB," I know. But what are your thoughts? How screwed do people think I am? (if at all)
