turbosnail
Member
I just brewed an irish ale and a stout on Sunday. I piched both at about 73 degrees. Next morning( about 10 hours later) both are fermenting very well. I checked the temps through the next couple of days. The stout stayed at 72. And the irish stayed at 74. Checked this morning. Fermentation slowing down so put airlock on them( had blow off tubes ) there temp has dropped to 68. My question is, is this to hot for fermentation. If so should I cool the wort more before I pich. Or what should I do. Oh and this is an awesome forum.
The irish recipe is 6 lb of light lme, 1lb crystal malt, 1 oz fuggle and crystal hops, irish ale yeast. The stout is 8lb dark lme 1 lb of grain( I will tell witch ones when I get home) fuggle and ? Hopps will update later, and cali v yeast.
edit:grain in stout is 1/4 lb of black malt, choc malt, roast barely and dark crystal. hops are cluster and fuggle
The irish recipe is 6 lb of light lme, 1lb crystal malt, 1 oz fuggle and crystal hops, irish ale yeast. The stout is 8lb dark lme 1 lb of grain( I will tell witch ones when I get home) fuggle and ? Hopps will update later, and cali v yeast.
edit:grain in stout is 1/4 lb of black malt, choc malt, roast barely and dark crystal. hops are cluster and fuggle