O.K. Newbie questions here...
brewing a Scotch Ale Wee Heavy from a Brewcraft kit.
it took a lot longer to cool the Wort down to below 80 degrees before pitching the yeast. (close to 2 hours)
placed the glass carboy into a 75 degree garage but the heat in the carboy was above 80 degrees 24 hours later. (I did not take into account the heat from the yeast fermentation)So when I realized this I placed it into an old fridge in the garage and have been alternating the fridge on / and / off to try and maintain a temp around 65 degrees
so question #1
The instructions recommend temps 62-68 and DO NOT exceed 80...will this batch have an off taste since it was probably above 80 the first 24 hours?
question #2
I activated the yeast in distilled water during the boiling process as the instructions in my book stated...yet cooling took 2 hours not 20 minutes. The first 24 hours had the beer bubbling up out the airlock (very active) but since I moved it to the fridge at 65 degrees there seems to be zero activity. Is this normal? Did I mess up the fermentation with the 2 hour wait?
The instructions say that for the best results I should move it to the 5 gallon carboy after 1 week and refrigerate at 42-48 degrees for 4-6 more weeks. With my above mistakes is this still good advice?
Sorry for the newbie questions but I do appreciate the time you take to help!
brewing a Scotch Ale Wee Heavy from a Brewcraft kit.
it took a lot longer to cool the Wort down to below 80 degrees before pitching the yeast. (close to 2 hours)
placed the glass carboy into a 75 degree garage but the heat in the carboy was above 80 degrees 24 hours later. (I did not take into account the heat from the yeast fermentation)So when I realized this I placed it into an old fridge in the garage and have been alternating the fridge on / and / off to try and maintain a temp around 65 degrees
so question #1
The instructions recommend temps 62-68 and DO NOT exceed 80...will this batch have an off taste since it was probably above 80 the first 24 hours?
question #2
I activated the yeast in distilled water during the boiling process as the instructions in my book stated...yet cooling took 2 hours not 20 minutes. The first 24 hours had the beer bubbling up out the airlock (very active) but since I moved it to the fridge at 65 degrees there seems to be zero activity. Is this normal? Did I mess up the fermentation with the 2 hour wait?
The instructions say that for the best results I should move it to the 5 gallon carboy after 1 week and refrigerate at 42-48 degrees for 4-6 more weeks. With my above mistakes is this still good advice?
Sorry for the newbie questions but I do appreciate the time you take to help!