Whitey70
Active Member
Hi everyone. N00b here, both on this board and to brewing.
Made a successful Belgian Triple a few months ago, and thought I'd take a stab at making a Mead today. I also bought myself a cool thermometer that hooks to the side of the brew kettle, which is where my problem comes in.
See I was raised with the Metric system, and when I pitched the yeast, I did so at 65 Celcius, thinking that it was 65 F.
So, I was hoping someone would advise me if the entire batch is toast, or if there's someway to save it.
Thanks for your help.
Made a successful Belgian Triple a few months ago, and thought I'd take a stab at making a Mead today. I also bought myself a cool thermometer that hooks to the side of the brew kettle, which is where my problem comes in.
See I was raised with the Metric system, and when I pitched the yeast, I did so at 65 Celcius, thinking that it was 65 F.
So, I was hoping someone would advise me if the entire batch is toast, or if there's someway to save it.
Thanks for your help.