Amber Ale Temp Issue
Question, I brewed my first partial Amber Ale on the weekend. Unfortunately, I pitched the yeast at 33 degrees Celsius. Its fermenting like crazy at about 22-23 degrees at the moment. I am going to hook up a temp controller and put it in the fridge tonight. A friend suggested that its best to put it down the drain - any second thoughts or recommendations on salvaging this? Im debating fermenting it out our starting fresh.
Thanks
Replies to This Discussion
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Permalink Reply by Jess9 on
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No way mate. Cool it down to recommended fermentation temp (18-20ish) now, and leave 2-3 weeks primary. It may need a few more weeks in the bottle to really settle down but should be great. The yeasties can sort it out given the time. Good work doing a brew , you're on your way!!
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Awesome - thanks!!! Now I just got to wire this bloody temp controller up.
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A wet/damp towel and pegs wrapped round outside of the fermenter works quite well if you want to start dropping temp now, until a fridge later on.
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Not home till 7, but I'll do that while I wire the fridge up. Doesn't look overly complicated.
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