billism
Well-Known Member
Hello,
First time brewer here, in case you haven't seen my posts in the past week.
I was just thinking of the procedures I did on brew day (last Sunday). I measured the OG in the fermenter after adding water (room temp water) to the wort. At this point, it was 87 degrees. According to my calculations, that means the un-diluted wort poured into the fermenter was about 109 degrees F. I poured kind of fast to allow airation. After reading more online, I realize that may have been bad and I should have let it cool to 80.
Is airation at 109 degrees going to effect the end product badly?
First time brewer here, in case you haven't seen my posts in the past week.
I was just thinking of the procedures I did on brew day (last Sunday). I measured the OG in the fermenter after adding water (room temp water) to the wort. At this point, it was 87 degrees. According to my calculations, that means the un-diluted wort poured into the fermenter was about 109 degrees F. I poured kind of fast to allow airation. After reading more online, I realize that may have been bad and I should have let it cool to 80.
Is airation at 109 degrees going to effect the end product badly?