Hi all,
Im planning on brewing my 3rd beer sometime next week, NB Sierra Madre Pale Ale (extract). I’ve had issues with each of my first two brews which I think I’ve narrowed down to pitching and fermentation temps being too high. I plan on pitching at about 61 or 62 degrees using Safale US-05 for my yeast and then fermenting in a basement room which consistently stays around 64-65 degrees. Any advice for getting the wort temp down to 62 when this is a partial boil? Or is it mostly just guess work since you have to mix the wort with a few gallons of water?
Im planning on brewing my 3rd beer sometime next week, NB Sierra Madre Pale Ale (extract). I’ve had issues with each of my first two brews which I think I’ve narrowed down to pitching and fermentation temps being too high. I plan on pitching at about 61 or 62 degrees using Safale US-05 for my yeast and then fermenting in a basement room which consistently stays around 64-65 degrees. Any advice for getting the wort temp down to 62 when this is a partial boil? Or is it mostly just guess work since you have to mix the wort with a few gallons of water?