My red ale... disaster... is now on week 4 in primary. This is the bucket that finished at 1.025 so I gave it 1.5 lbs or extra sugar, and some more yeast. Its now refinished at 1.020 and I'm ready to bottle...
... but it has lots of yeast balls suspended in it. 1/16" globules of crapola suspended throughout the volume.
What to do?
I'm experiencing a heat wave right now and have been unable to keep the temps down, I wondered if perhaps thats what causing the yeast to rise. Its about 72F in the bucket right now.
Would maybe cooling it down cause it to drop?
... but it has lots of yeast balls suspended in it. 1/16" globules of crapola suspended throughout the volume.
What to do?
I'm experiencing a heat wave right now and have been unable to keep the temps down, I wondered if perhaps thats what causing the yeast to rise. Its about 72F in the bucket right now.
Would maybe cooling it down cause it to drop?