xxsn0blindxx
Well-Known Member
My first brew was a robust porter. I made the mistake of fermenting too warm, by using a heating pad to keep the temps up. My thoughts were warmer equals better yeast activity, but I've since learned the error of my ways. I don't know what the actual temperature was at.
It spent 7 days in primary with the heat pad turned on periodically to high (self shut-off) and wrapped in a blanket. Then I did a secondary for 13 days, 4 of which were cold crashed in the garage during winter in the 30s. It has since been sitting for the last two months in bottles in my 60-63 degree basement. Will the estery flavors ever condition out?
It spent 7 days in primary with the heat pad turned on periodically to high (self shut-off) and wrapped in a blanket. Then I did a secondary for 13 days, 4 of which were cold crashed in the garage during winter in the 30s. It has since been sitting for the last two months in bottles in my 60-63 degree basement. Will the estery flavors ever condition out?