jrakich87
Well-Known Member
So I brewed up my first batch two nights ago, its an Amber ale, but I think I may have let the fermentor get a little hot during krausen. Within 3 or so hours the airlock was going nuts, and bubbled vigorously overnight (a little bit of head even got up in the airlock) and through the next day. When I returned home from class later in the evening, the bubbling had slowed very significantly, and at this point I also got my act together and brought the temp down to about 72 with a cold water tub. Now its bubbling about every minute and a half. I know airlock activity isnt an accurate indication of fermentation, but is it possible the yeast sputtered out early? The temp on the fermometer was reading 78 (couldve been higher) during the vigorous bubbling, is this temperature high enough to affect fermentation negatively and perhaps produce off-flavors? What (if any) action should I take now other than to try to keep the temp constant? Should I try to reinvigorate the yeast in any way, or stop worrying and just let it sit for a week?
sorry for the long post, this is my first batch and im probably way overthinking things
sorry for the long post, this is my first batch and im probably way overthinking things