jmiracle
Well-Known Member
I just did a partial-mash Irish Red yesterday, I guess I've taken a weird path in brewing because this was my first time using WLP001 Cal Ale yeast. I pitched a 2l starter into a 67 degree wort at 1 am last night, this morning the ferment was going great, already a good amount of Krausen, but the temp was pushing 76! In all my other batches I've never had a primary fermentation go so high.
2 Questions:
1. I used a cold water bath/wet t-shirt (not the cool kind) combo to cool it down with evaporation. When I checked about a half hour later it was down to 70 when unfortunately I had to go to class. Should I look into changing the water or using ice bottles or using a fan, or will just the water bath and T-shirt keep it cool enough? If it matters it's a glass carboy in a rubbermaid container of 5 gallons of cold water that reaches about half way up the carboy, and a wet t-shirt covering the rest.
2. Will the high temperatures already experienced contribute any off-flavors (about 8 hours or so at max) and if so is there any specific remedy?
Thanks very much for any help, like I said I don't know if I've just been lucky or what but I've never had a temperature problem up until this point.
2 Questions:
1. I used a cold water bath/wet t-shirt (not the cool kind) combo to cool it down with evaporation. When I checked about a half hour later it was down to 70 when unfortunately I had to go to class. Should I look into changing the water or using ice bottles or using a fan, or will just the water bath and T-shirt keep it cool enough? If it matters it's a glass carboy in a rubbermaid container of 5 gallons of cold water that reaches about half way up the carboy, and a wet t-shirt covering the rest.
2. Will the high temperatures already experienced contribute any off-flavors (about 8 hours or so at max) and if so is there any specific remedy?
Thanks very much for any help, like I said I don't know if I've just been lucky or what but I've never had a temperature problem up until this point.