iamwhatiseem
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- Joined
- Mar 16, 2013
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So in the little brewhouse I have, we are adding heating this summer. All last summer I fermented in a small area with a window A/C that has done well.
Last Saturday I brewed a brown ale and used the fridge as the chamber with a Johnson Controller.
I didn't pay attention to the weather, and the temp outside dipped into the freaking 30s IN MAY!! Long story short the ambient temp fell to 48 degrees and fermentation stopped.
It has been sitting in there ever since. My chest freezer in the house that I use during the winter to ferment is full of frozen meat we stored up during the pandemic.
QUESTION - I can probably stuff the meat into the two fridge freezers and ferment in the chest freezer as normal, other than allowing the wort to warm up... do you believe the yeast will fire back up on it's own - or should I re-pitch?
Thanks for the responses!
Last Saturday I brewed a brown ale and used the fridge as the chamber with a Johnson Controller.
I didn't pay attention to the weather, and the temp outside dipped into the freaking 30s IN MAY!! Long story short the ambient temp fell to 48 degrees and fermentation stopped.
It has been sitting in there ever since. My chest freezer in the house that I use during the winter to ferment is full of frozen meat we stored up during the pandemic.
QUESTION - I can probably stuff the meat into the two fridge freezers and ferment in the chest freezer as normal, other than allowing the wort to warm up... do you believe the yeast will fire back up on it's own - or should I re-pitch?
Thanks for the responses!