So I brewed yesterday and set my pid on my fermentation fridge to 66. Woke just checked out my beer to make sure some bubbling had started and the temp was down to 33.
First question is that if I bring my temp back up will the yeast still be viable? I used 2 packs of S-05 and a smack pack of rogue's pacman.
If so, how slowly should the temp be brought? Currently I just unplugged my fridge and was going to let it naturally rise to my basement temp which is about 62 right now.
If I can't expect my yeast to be viable, I'm assuming repitching will not be an issue right now?
Second question is how in the F did my pid do that? When I checked it it was set to negative 60 degrees and the high limit was also neg 60 ( I think high limit is P-SH). FYI it was unplugged for 3 months while I did a bathroom remodel this winter. Also the Pid is wired for heating with a light bulb and cooling with the fridge.
Really I'm concerned with saving this beer, so any answers to the first question are greatly appreciated.
First question is that if I bring my temp back up will the yeast still be viable? I used 2 packs of S-05 and a smack pack of rogue's pacman.
If so, how slowly should the temp be brought? Currently I just unplugged my fridge and was going to let it naturally rise to my basement temp which is about 62 right now.
If I can't expect my yeast to be viable, I'm assuming repitching will not be an issue right now?
Second question is how in the F did my pid do that? When I checked it it was set to negative 60 degrees and the high limit was also neg 60 ( I think high limit is P-SH). FYI it was unplugged for 3 months while I did a bathroom remodel this winter. Also the Pid is wired for heating with a light bulb and cooling with the fridge.
Really I'm concerned with saving this beer, so any answers to the first question are greatly appreciated.