undergroundbrewer
Active Member
So yesterday I whipped up an imperial pumpkin milk stout, OG of 1.071. I pitched the starter at 79 degrees and stuck it in my kegerator so it would drop in temp a bit...18 hours later I go to check on it and it's at 50 degrees! I don't have a controller (yet) so it was a crap shoot from the start I guess 
I just pulled it out and shook the carboy, leaving it out to warm up. It's still bubbling, but I'm afraid the yeast may have gone dormant already? There is a fair amount of trub present already...should I re-pitch or just let it do it's thing in a warmer environment? (Ambient temp is around 75...)
I just pulled it out and shook the carboy, leaving it out to warm up. It's still bubbling, but I'm afraid the yeast may have gone dormant already? There is a fair amount of trub present already...should I re-pitch or just let it do it's thing in a warmer environment? (Ambient temp is around 75...)
