Hey all,
I've been lurking on these forums for a while, and finally gathered enough steam to get into the hobby recently. I did an all-grain brew and for four days nothing happened except for a TINY ring of foam. My house is kept fairly cold and I figured the yeast had gone dormant. At risk of "banana" flavors I so often hear about, I submerged my carboy in a warm water bath, and instantly the yeast started freaking out. I got bubbling and a large head of foam. My question is, if my house is between 60-66 degrees during day/night, was this jump start enough to keep it going, or will the yeast conk out on me again?
I apologize for any ignorance in what I've said. This is my first time so I'm sure something I did will make the grizzled veterans cringe. Any jargon used, although I'm learning it slowly, would be a lot more helpful explained if at all possible.
Thank you!
I've been lurking on these forums for a while, and finally gathered enough steam to get into the hobby recently. I did an all-grain brew and for four days nothing happened except for a TINY ring of foam. My house is kept fairly cold and I figured the yeast had gone dormant. At risk of "banana" flavors I so often hear about, I submerged my carboy in a warm water bath, and instantly the yeast started freaking out. I got bubbling and a large head of foam. My question is, if my house is between 60-66 degrees during day/night, was this jump start enough to keep it going, or will the yeast conk out on me again?
I apologize for any ignorance in what I've said. This is my first time so I'm sure something I did will make the grizzled veterans cringe. Any jargon used, although I'm learning it slowly, would be a lot more helpful explained if at all possible.
Thank you!