BrewSmith19
Member
- Joined
- Mar 23, 2013
- Messages
- 20
- Reaction score
- 0
I pitched my S04 yeast when the wort was still about 30-35 C, I soon after realized this was not a good idea and immediately placed the carboy in a water bath, wrapped a wet towel around it and turned on the fan right next to it.
Within a half hour it had dropped to the 25-30 C range and three hours after pitching it was at about 24 C. Four hours from pitch its at 22 C and still dropping with the first small bubbles coming out of the airlock.
Given these details, can I expect banana rum as a product or is there hope?
Within a half hour it had dropped to the 25-30 C range and three hours after pitching it was at about 24 C. Four hours from pitch its at 22 C and still dropping with the first small bubbles coming out of the airlock.
Given these details, can I expect banana rum as a product or is there hope?