What’s up everyone,
first batch in over 6 years, I used to do extract brewing then stopped. Now I’m resuming six years later with an all grain brew (biab). I go to hook up my temp control to my fermenter fridge and darn thing is shot. I hooked up a timer to try and control but was fermenting overnight at about 85 degrees. Using US-05 yeast. What you all think? Is it ruined , but still drinkable? what’s the worst that could happen? Thanks for input, whata crap scenario for jumping back into it.
first batch in over 6 years, I used to do extract brewing then stopped. Now I’m resuming six years later with an all grain brew (biab). I go to hook up my temp control to my fermenter fridge and darn thing is shot. I hooked up a timer to try and control but was fermenting overnight at about 85 degrees. Using US-05 yeast. What you all think? Is it ruined , but still drinkable? what’s the worst that could happen? Thanks for input, whata crap scenario for jumping back into it.