mostpeoplecallmejim
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- Apr 7, 2013
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Hi all, I did my first batch of extract brewing Friday night using the Irish Red Ale kit from Midwest Supplies. The whole process went well until Saturday night. I had good action in the airlock for about 12 hours, but noticed my fermenter temp climbed to a fairly high temp for this particular yeast and ale. The temp reading on the fermenter was sitting at 77F. I decided too e the fermenter to an area where the ambient room temp is about 66F. Once Ioved it, all bubbling immediately stopped and has not restarted.
I know that fermentation can still be going even without the bubbling, and me just have new brewers paranoia, but how possible is that I have ruined my first batch with the fermenter temp climbing that high? Is there anything I should do?
Thanks in advance.
I know that fermentation can still be going even without the bubbling, and me just have new brewers paranoia, but how possible is that I have ruined my first batch with the fermenter temp climbing that high? Is there anything I should do?
Thanks in advance.