Whats up HBTers. I've got a dilemma that I need to run by you........
I've a got a dead guy clone (Yooper's extract recipe) in the fermenter right now. After the boil, I transfered the boiling wort to my fermenter and then tried to use ice cubes to cool it down. I ran out of ice cubes, so I used some chilled water. I brought the total volume to 5 gallons, then pitched the yeast. Being a little
at the time (who brews sober?), I didn't think about the temperature. It was a whopping 34 (95) degrees, awfully close to threshold. I did rehydrate the yeast (Nottingham) 15 minutes prior to pitching. After realizing the blunder, I stuck the fermentor in my deep freeze for about an hour to get it down to 30 (86). Then I put the fermentor in its normal home, and set the apartment thermostat to 63 and called it a night. It was down to 70 in around 6 hours post pitching ( my estimate)
Today - No airlock activity or krausen yet, but the gravity has dropped from 1.070 to 1.066 in the past 12 hours. Wort tastes fine. Repitch? or RDWHAHB? will bacteria eat fermentables fast enough to drop the gravity 4 points in twelve hours?
Also, another question. I'm dry hopping an IPA with 1 oz centennial pellets. The hops look like they are all sitting on top of the beer. I want to mix them, but......
I've a got a dead guy clone (Yooper's extract recipe) in the fermenter right now. After the boil, I transfered the boiling wort to my fermenter and then tried to use ice cubes to cool it down. I ran out of ice cubes, so I used some chilled water. I brought the total volume to 5 gallons, then pitched the yeast. Being a little
at the time (who brews sober?), I didn't think about the temperature. It was a whopping 34 (95) degrees, awfully close to threshold. I did rehydrate the yeast (Nottingham) 15 minutes prior to pitching. After realizing the blunder, I stuck the fermentor in my deep freeze for about an hour to get it down to 30 (86). Then I put the fermentor in its normal home, and set the apartment thermostat to 63 and called it a night. It was down to 70 in around 6 hours post pitching ( my estimate)Today - No airlock activity or krausen yet, but the gravity has dropped from 1.070 to 1.066 in the past 12 hours. Wort tastes fine. Repitch? or RDWHAHB? will bacteria eat fermentables fast enough to drop the gravity 4 points in twelve hours?
Also, another question. I'm dry hopping an IPA with 1 oz centennial pellets. The hops look like they are all sitting on top of the beer. I want to mix them, but......
