Fermentation temp

[dsaavedra]

Well I guess I did something right because my yeast is happily fermenting this morning, about 3/4" of krausen on it, bubbling once a second. I expect it to pick up more as the day goes on.

 

[Puddlethumper]

JuanMoore explained pretty much what I do. I do have a CFC and chill the wort to the low 60s (high 40s for lagers) and then add the yeast and allow the temperature to rise UP to the proper temperature, not pitch warm and cool.

Thanks to both of you for the input on this one. You've gotten me to the point of rethinking my procedures. Will be making some changes before brewing my next batch.

 

[dsaavedra]

Just checked and now the krausen is all the way up the neck of the carboy and going into the tube. Glad I set up that blow-off tube from the get go!!:rockin: