NativeSun
Well-Known Member
- Joined
- Dec 20, 2012
- Messages
- 239
- Reaction score
- 8
I making a milk chocolate coconut Stout. I added my yeast and it pitched successfully and it started to bubble after several hours.
I noticed on Friday that it was getting to be too cold in my basement and the temperature Was at or went below the 60°. The fermentation temperature for the yeast is 60-72.
I have the primary bucket sitting in a kettle that has water in it to try to balance and regulate the temperature of the wort
.
I’ve changed the water around the bucket to make it hotter, hoping that it will raise the internal temperature of the wort over 60°.
Am I on the right track for reactivating the yeast or if not what do I have to do?
I noticed on Friday that it was getting to be too cold in my basement and the temperature Was at or went below the 60°. The fermentation temperature for the yeast is 60-72.
I have the primary bucket sitting in a kettle that has water in it to try to balance and regulate the temperature of the wort
I’ve changed the water around the bucket to make it hotter, hoping that it will raise the internal temperature of the wort over 60°.
Am I on the right track for reactivating the yeast or if not what do I have to do?