Hi all,
New to this forum, looking forward to reading everyone's stories and experiences.
On Saturday night I brewed a one gallon batch of Chestnut Brown Ale (from Brooklyn Brew Shop). It's only my second attempt at homebrewing, so I'm still learning. Yeast was pitched at around 11:20pm, so at this point about 37 and a half hours ago. It's starting to bubble and form a ring on the surface, albeit slowly.
It's in my basement covered up with a towel (and it's in a dark place to begin with so that was just for good measure), but I thought about it this morning and the temp in my basement is between 40-45 degrees. Is it too late to bring it upstairs where my house hovers between 55-67 degrees throughout the course of the day and night? Could the yeast have already given up or is there still hope?
Would appreciate your thoughts...
Thanks!
Tim
P.S. - first pic is from about five minutes after pitching yeast, and the second is from the following morning about ten hours later.
New to this forum, looking forward to reading everyone's stories and experiences.
On Saturday night I brewed a one gallon batch of Chestnut Brown Ale (from Brooklyn Brew Shop). It's only my second attempt at homebrewing, so I'm still learning. Yeast was pitched at around 11:20pm, so at this point about 37 and a half hours ago. It's starting to bubble and form a ring on the surface, albeit slowly.
It's in my basement covered up with a towel (and it's in a dark place to begin with so that was just for good measure), but I thought about it this morning and the temp in my basement is between 40-45 degrees. Is it too late to bring it upstairs where my house hovers between 55-67 degrees throughout the course of the day and night? Could the yeast have already given up or is there still hope?
Would appreciate your thoughts...
Thanks!
Tim
P.S. - first pic is from about five minutes after pitching yeast, and the second is from the following morning about ten hours later.