ChandlerBang
Well-Known Member
Is that toooooo hot? I just did a 10 gallon batch of an apple graff/cider/beer (it has malt and hops so technically it is a beer I think). I split the batch in half and tossed Red Star Champagne yeast in one bucket and Notty in the other. Turns out my basement isn't a cool 65* like I thought since it's been pretty damn hot here lately, but more like 72*. The Red Star should be fine, but I'm worried the Notty is going to put off some bad mojo with 5 gallons of 1.075 OG to pound through. Fruity aromas aren't the concern so much as fusel alcohols and such.
Thoughts?
Thoughts?