Cooling Ferm Temp Down After 18 Hours

[emcfarden]

Just brewed a SMaSH IPA yesterday. Wort went into the fermenter at 3:15 CST, but my temp controlled fermenter wasn't working so I had to put it in a closet with an ambient around 72F. My fermenter is now working. So should I go ahead an switch it over to the fermenter and cool it down to mid 60s, or should I just leave it in the closet?

I wasn't sure if I'd be shocking the yest too much by switching over.

Yeast is WLP001 California Ale yeast with a 32oz starter.

 

[kh54s10]

I would definitely cool it. If you are afraid to shock the yeast lower the temperature in a couple of steps. But I would get it cooled ASAP. Wort temperature not air temperature. Your 72 degree ambient could allow the wort to get into the 80s.

 

[emcfarden]

I would definitely cool it. If you are afraid to shock the yeast lower the temperature in a couple of steps. But I would get it cooled ASAP. Wort temperature not air temperature. Your 72 degree ambient could allow the wort to get into the 80s.

That's what I figured. I'll set to 70 wort temp for a few hours then bump it down to 66.

Thanks!

 

[Cavpilot2000]

Yeah, I had one last week with an ambient of 65 using 1318 and the fermenter temp got to 73 on day 2.