So I have 5 of the Dundalk Irish heavy in primary right now about halfway through the 2nd week. I'm afraid my ferment sting temps are too high. My house temps are around 82 at peak and that's the temp in the closet it hides in (I have a therm in there). It cools off to about 70-72 at night but slowly warms up. At this point I don't have a fermenting chamber and don't want to turn on my AC yet. $400 AC bills suck.
What would a high fermentation temp do to my beer?
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What would a high fermentation temp do to my beer?
Sent from my iPhone using Home Brew