devaspawn
Well-Known Member
I think that someone messed with the temp controller today cause the interior was still about 65 degrees F up from 45 degrees F. The wort/beer was at 75 degrees F. As of Sunday (7 days after I pitched) it was about 50% fermented and I know for sure that the temp was correct then. It's now about 65 to 70% fermented and that airlock is just bubbling away. I dropped the temp controller back down to 45 degrees F. I was planning on doing a diacetyl rest at around 80 to 85% per Palmers guidelines for about 24 to 48 hours before I cold-crashed and lagered at 31 degrees F.
Anyone got any ideas on what I should expect from here? Any action I should take to prevent off flavors, if any? Anything I should look out for?
Thanks in advance!
Anyone got any ideas on what I should expect from here? Any action I should take to prevent off flavors, if any? Anything I should look out for?
Thanks in advance!