cathlabrob
Active Member
Hi all,
I’m currently layering an Octoberfest in an empty refrigerator. The instructions call for 50-55 degrees but the warmest my fridge will go is 43 degrees. Once it was actively fermenting, I put the batch in the fridge but now it has either stopped fermenting or has slowed to the point of no active visible bubbling. My ambient home temp is 77 degrees which is too warm and the fridge is about 40. Any advice is appreciated.....should I just leave it in the fridge for additional time or take it out and ferment it at room temp (77) degrees?
I can’t modify the fridge because it will once again be used for foods.
thanks,
Rob
I’m currently layering an Octoberfest in an empty refrigerator. The instructions call for 50-55 degrees but the warmest my fridge will go is 43 degrees. Once it was actively fermenting, I put the batch in the fridge but now it has either stopped fermenting or has slowed to the point of no active visible bubbling. My ambient home temp is 77 degrees which is too warm and the fridge is about 40. Any advice is appreciated.....should I just leave it in the fridge for additional time or take it out and ferment it at room temp (77) degrees?
I can’t modify the fridge because it will once again be used for foods.
thanks,
Rob