TanMan15
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- Mar 12, 2017
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Yesterday I did my third brew ever, making a vanilla caramel cream ale, and everything went great until after I pitched the yeast. I have a refrigerator that I converted into a fermentation chamber with a thermostat controller to control the temperature. Well for some reason, the fridge decided to bypass the thermostat controller and cool the wort down to about 40 degrees Fahrenheit for about an hour or two.
I've since fixed my settings and brought it back up to 60 degrees but I'm concerned that I stalled out the yeast. Should I repitch or do you think it's ok to let it ride out?
By the way, I used Wyeast 1007 German Ale Yeast.
Thanks in advanced for your brain powers!
I've since fixed my settings and brought it back up to 60 degrees but I'm concerned that I stalled out the yeast. Should I repitch or do you think it's ok to let it ride out?
By the way, I used Wyeast 1007 German Ale Yeast.
Thanks in advanced for your brain powers!
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