endless889
Member
hey hey,
with spring wetaher, it's hard to keep a constant temp in my upstairs rooms (where i was beginning to store/ferment) till i could move down to basement. so yesterday i headed down to DC (from jersey) on my day off to support my phillies. the weather at home was supposed to be 70ish but jumped up to 85 + ..when i got home in the evening the thermometer read 76 and i fear it may have spiked to 78-80 in the closet.
in the closet i have
apflewein (3 weeks at 70-72 degrees so i'm not worried since it's more a cider/wine yeast and probably not spoiled)
hazed and infused clone in a secondary (a week in primary at 68 and slowly rose (averaginh 70 last few days) to possibly that spike yesterday which i immediately brought back down to my basement last night and let it cool down to 62) ...is this batch ruined?
and i bottled up a young's chocolate stout that was in a primary and fermentrs at 62 degrees but bottled and stored at 70 (as recommened from what i read) with again that potential spike yesterday. i also moved these down to my basement at 62 and will keep them there till ready to consume (and then some)
what do you guys think and what do you normally store/ferment at. is 62 ok? my beer seems to be fine at 62 usually, but i;ve been reading about 70 being better? i know with aplfewein's i needed my yeast to be in a warmer climate for it really to take off.
thanks!
jay
ps: go phillies
with spring wetaher, it's hard to keep a constant temp in my upstairs rooms (where i was beginning to store/ferment) till i could move down to basement. so yesterday i headed down to DC (from jersey) on my day off to support my phillies. the weather at home was supposed to be 70ish but jumped up to 85 + ..when i got home in the evening the thermometer read 76 and i fear it may have spiked to 78-80 in the closet.
in the closet i have
apflewein (3 weeks at 70-72 degrees so i'm not worried since it's more a cider/wine yeast and probably not spoiled)
hazed and infused clone in a secondary (a week in primary at 68 and slowly rose (averaginh 70 last few days) to possibly that spike yesterday which i immediately brought back down to my basement last night and let it cool down to 62) ...is this batch ruined?
and i bottled up a young's chocolate stout that was in a primary and fermentrs at 62 degrees but bottled and stored at 70 (as recommened from what i read) with again that potential spike yesterday. i also moved these down to my basement at 62 and will keep them there till ready to consume (and then some)
what do you guys think and what do you normally store/ferment at. is 62 ok? my beer seems to be fine at 62 usually, but i;ve been reading about 70 being better? i know with aplfewein's i needed my yeast to be in a warmer climate for it really to take off.
thanks!
jay
ps: go phillies