newbeerpig
Well-Known Member
So I have two questions with my first batch of wheat beer. I Pitched yesterday afternoon around 5 pm with Windsor yeast at about 80* and put it in my fermenting closet that is a constant 68 - 69 because I am cooking some Apfelwein which I wanted the fruity esters to come out. So I checked it today and it is bubbling away and the temp on the room is the same but my bucket fermometer is at 75 to off the charts. My question is should I leave it alone in the room, or move to a cooler part of the house in hopes of getting more pull down from the exothermic reaction known as fermenting??? I checked the windsor website and they suggest fermenting at 64 to 70 which is a little lower than I am at now unless they mean the room temp should be 64 to 70 which seems odd to me.
The other quick question I have is a little bit of the foam in the fermentor even though I have a gallon and a half of headspace made it in to the airlock which was filled with Vodka. It did not boil over just discolored the vodka and is still merrily bubbling away. Should I dump and refill the airlock or forget about it.
I am always learning so that is why I threw it up to the forum.
The other quick question I have is a little bit of the foam in the fermentor even though I have a gallon and a half of headspace made it in to the airlock which was filled with Vodka. It did not boil over just discolored the vodka and is still merrily bubbling away. Should I dump and refill the airlock or forget about it.
I am always learning so that is why I threw it up to the forum.