Hjandersen
Well-Known Member
- Joined
- Nov 7, 2013
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Hi everyone!
I brewed my second batch of beer yesterday (5 gallons of American IPA).
My OG was 1061 and I pitched with US-05 at about 77F - which I know is in the high end of the range.
Before going to bed I placed the fermenter in a place with a ambient temp of around 71,5F thinking that I was safe. However, it turns out that this morning the ambient temp had gone up to 76F (my condo has a temp auto-system) and since I'd read online that actual carboy temps are usually higher I took the temp inside = 79F!!!
I've now brought is down to 66F by placing it outside for 1,5 hours (50F) and will try to keep it in that range.
It there anything I could/should do to avoid off flavors due to my high initial temp?? Like Diacetyl rest or something to avoid acetaldehyde etc?
Before hand - thanks..
I brewed my second batch of beer yesterday (5 gallons of American IPA).
My OG was 1061 and I pitched with US-05 at about 77F - which I know is in the high end of the range.
Before going to bed I placed the fermenter in a place with a ambient temp of around 71,5F thinking that I was safe. However, it turns out that this morning the ambient temp had gone up to 76F (my condo has a temp auto-system) and since I'd read online that actual carboy temps are usually higher I took the temp inside = 79F!!!
I've now brought is down to 66F by placing it outside for 1,5 hours (50F) and will try to keep it in that range.
It there anything I could/should do to avoid off flavors due to my high initial temp?? Like Diacetyl rest or something to avoid acetaldehyde etc?
Before hand - thanks..