gone_fishing
Well-Known Member
Last night I brewed Austin Homebrew's Bourbon Oaked Imperial Stout. All seemed to go very well. I nailed the OG at 1.087. Only problem was I cooled the wort down too much after adding chilled water to bring it up to 5.25 gallons. It was at 61* when I went to bed. The instructions say that Having the yeast at 72-78* for at least the first 24 hours will yield the best results. This morning I put the ferm bucket into my wash tub with warm water to bring the temps up. At 75* I am going to pull it out. The air lock has been bubbling like crazy so my yeast starter is obviously working.
My question is did I do the right thing?
My question is did I do the right thing?