muzik2go
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This is the third beer I've brewed. The previous two used a general ale yeast advised to ferment at 65-70, and I thusly assumed this was a standard brewing temperature across all yeast strains. This batch, however, is a pils using Wyeast Czech Pils 2278, and after 36ish hours at 65-70 degrees and little-to-no fermentation activity, I decided to investigate the matter online and sure enough (duh) this strain is supposed to be fermented at 50-58 degrees. The yeast was pitched with the wort at 70 degrees.
I'm moving it to a cool area now, but what I want to know is: 1) Did I kill my yeast by keeping it at these temperatures for this long? 2) IF NO, I am going about the right way of correcting my mistake? 3) IF YES, should I pitch the package of aforementioned general ale yeast that I keep as backup?
Thanks very kindly for your helpful replies. <3
I'm moving it to a cool area now, but what I want to know is: 1) Did I kill my yeast by keeping it at these temperatures for this long? 2) IF NO, I am going about the right way of correcting my mistake? 3) IF YES, should I pitch the package of aforementioned general ale yeast that I keep as backup?
Thanks very kindly for your helpful replies. <3