The details:
I brewed an all-grain amber with a SG of 1.055.
Pitched WLP007 (starter) at 70 degrees.
24 hours later, the probe inside the conical was up to 76 degrees.
48 hours after pitching it was at 80 degrees.
(for context: the room's temperature is around 68-70.)
Gravity reading at 48 hours was 1.021 - some busy yeasties.
72 hours after pitching, temperature back down to 75.
Anyone ever had that kind of temperature increase - due to what would seem to be simply the fermentation? Just curious...
I brewed an all-grain amber with a SG of 1.055.
Pitched WLP007 (starter) at 70 degrees.
24 hours later, the probe inside the conical was up to 76 degrees.
48 hours after pitching it was at 80 degrees.
(for context: the room's temperature is around 68-70.)
Gravity reading at 48 hours was 1.021 - some busy yeasties.
72 hours after pitching, temperature back down to 75.
Anyone ever had that kind of temperature increase - due to what would seem to be simply the fermentation? Just curious...