So I'm starting another batch (one from wilko's that was a pressie) and having added it all together am a bit concerned it may be too warm for the yeast at 26 degrees, will it work ok or should I wait or attempt to cool it some how.
Is your brew a lager, or ale either way you are at the optimum end of the heat scale I try to keep them around 22 but I have had beers as high as 26, I would say 22 or 24 is for sure safe Lagers like it lower I have found....
I would not add Ice as hard to be sure it would be sterile, need to find cool place at home I have found ground floor is best I have a spot in the front room that is coolish keeping on average 22 degree's,
You could make a ice bath in kitchen sink and put the fermenting tub in that for a bit that will bring down the temp then return to a cooler spot.....
I would not add Ice as hard to be sure it would be sterile, need to find cool place at home I have found ground floor is best I have a spot in the front room that is coolish keeping on average 22 degree's,
You could make a ice bath in kitchen sink and put the fermenting tub in that for a bit that will bring down the temp then return to a cooler spot.....
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Hi Green0
Is your brew a lager, or ale either way you are at the optimum end of the heat scale I try to keep them around 22 but I have had beers as high as 26, I would say 22 or 24 is for sure safe Lagers like it lower I have found....
good Luck with it....
Okay were are you storing it ?
I would not add Ice as hard to be sure it would be sterile, need to find cool place at home I have found ground floor is best I have a spot in the front room that is coolish keeping on average 22 degree's,
You could make a ice bath in kitchen sink and put the fermenting tub in that for a bit that will bring down the temp then return to a cooler spot.....
not sure how I'm gonna go but thanks for the suggestion