Quadrupled
Well-Known Member
I found the British Bitter, which I started yesterday, to be 78F this morning. I quickly threw it into an ice bath to get the temperature down and it's now at 60F and back in my Son of Fermentation chiller with the thermostat set to 63F.
Can anybody tell me if I should expect off flavors from ~12 hours at which the yeast were fermenting at 78F?
Info:
Surly Bitter Brewer - partial mash
OG 1.047
Current SG 1.022
White Labs WLP007 (Optimum Temperature 65-70F; Attenuation 70-80%)
Expected final gravity 1.009-1.014
Thank you in advance!
Can anybody tell me if I should expect off flavors from ~12 hours at which the yeast were fermenting at 78F?
Info:
Surly Bitter Brewer - partial mash
OG 1.047
Current SG 1.022
White Labs WLP007 (Optimum Temperature 65-70F; Attenuation 70-80%)
Expected final gravity 1.009-1.014
Thank you in advance!