So I pitched some Nottingham yeast dry into wort that was 80-82 degrees last night. When I woke up this morning fermentation was in full swing. By the time I got home from work is was going nuts and the wort temp cooled to about 68 degrees.
Can I expect any nasty off flavors due to my high pitching temp?
I brewed a partial mash pale ale.
Can I expect any nasty off flavors due to my high pitching temp?
I brewed a partial mash pale ale.