NativeSun
Well-Known Member
- Joined
- Dec 20, 2012
- Messages
- 239
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I making a milk chocolate coconut Stout. I added my yeast and it pitched successfully and it started to bubble after several hours.
I noticed on Friday that it was getting to be too cold in my basement and the temperature Was at or went below the 60°. The fermentation temperature for the yeast is 60-72.
I have the primary bucket sitting in a kettle that has water in it to try to balance and regulate the temperature of the wort
.
I’ve changed the water around the bucket to make it hotter, hoping that it will raise the internal temperature of the wort over 60°.
Am I on the right track for reactivating the yeast or if not what do I have to do?
I noticed on Friday that it was getting to be too cold in my basement and the temperature Was at or went below the 60°. The fermentation temperature for the yeast is 60-72.
I have the primary bucket sitting in a kettle that has water in it to try to balance and regulate the temperature of the wort
![_storage_emulated_0_DCIM_Camera_20151121_194518.jpg _storage_emulated_0_DCIM_Camera_20151121_194518.jpg](https://cdn.homebrewtalk.com/data/attach/539/539013--storage-emulated-0-DCIM-Camera-20151121-194518.jpg)
I’ve changed the water around the bucket to make it hotter, hoping that it will raise the internal temperature of the wort over 60°.
Am I on the right track for reactivating the yeast or if not what do I have to do?