I started an International Amber Lager yesterday using the slurry of WLP940 Mexican Lager yeast from a previous batch.
I was planning on fermenting at 66 degrees for a warm fermented lager attempt. Not my best idea.
I woke up this morning, and the wort was bubbling and churning like you'd hope, then I looked at the temp control and realized I hadn't set the temperature correctly. Bottom line is, my wort was at an alarming 76 degrees. I dropped the temp back down to 66 degrees, but that's after 15 hours of presumably being at 76 degrees.
I'm going to ride this out and hope the yeast can handle that temperature extreme, but was hoping to hear some opinions on whether this is going to be okay, or a monumental failure. Any thoughts from those with warm fermentation experience? ?
I was planning on fermenting at 66 degrees for a warm fermented lager attempt. Not my best idea.
I woke up this morning, and the wort was bubbling and churning like you'd hope, then I looked at the temp control and realized I hadn't set the temperature correctly. Bottom line is, my wort was at an alarming 76 degrees. I dropped the temp back down to 66 degrees, but that's after 15 hours of presumably being at 76 degrees.
I'm going to ride this out and hope the yeast can handle that temperature extreme, but was hoping to hear some opinions on whether this is going to be okay, or a monumental failure. Any thoughts from those with warm fermentation experience? ?