JPSwanson91
Apprentice
- Joined
- Aug 11, 2014
- Messages
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12 hours into primary fermenting a Blonde Ale pitched at 65 degrees, the fermentation temp sky rocketed all the way to 77 degrees ( stored in 70 degree basement). I went out and bought a tub, filled with water and dropped in two milk jugs filled with frozen water. The temp dropped all the way down to 64. I have been changing out frozen water bottles for a week now but temp keeps swinging up and down from 64 -70 degrees. Bubbling was not as wild as it was for my IPA and slowed to almost nothing after just three days.
#1. Should I pitch more yeast? Will that fix any off flavors?
#2. What does the frequent temp changes do to my beer?
#1. Should I pitch more yeast? Will that fix any off flavors?
#2. What does the frequent temp changes do to my beer?