JohnnyNeurotic
Member
Finished a Czech-style pils on Monday evening, chilled my brew down to 56 degrees (the same temp as my starter) and pitched.
I live in a 100+ year old farmhouse that usually maintains a 56 degree cellar. Unfortunately for me, and probably 75% of the USA, this insanely hot summer has taken it's toll on my cellar temps.
Checked last night and my fermenter was sitting at 63 degrees, moved it to a cooler spot and now it's at 61.
Lager is def not my area of expertise.
Wyeast says the Czech Pils is best from 50-58 degrees... is 61-62 gonna end up giving me too much diacetyl?
Any thoughts would be much appreciated!
I live in a 100+ year old farmhouse that usually maintains a 56 degree cellar. Unfortunately for me, and probably 75% of the USA, this insanely hot summer has taken it's toll on my cellar temps.
Checked last night and my fermenter was sitting at 63 degrees, moved it to a cooler spot and now it's at 61.
Lager is def not my area of expertise.
Wyeast says the Czech Pils is best from 50-58 degrees... is 61-62 gonna end up giving me too much diacetyl?
Any thoughts would be much appreciated!