Jamie02173
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I am brewing 2 lagers that are fermenting in my chest freezer and i have no cold space for more batches. I decided to brew a hybrid california common, using california lager yeast.
My apartment is usully around 60f so i assumed i could ferment in ambient. I used 2 dried sachets and pitched at 60f but for 24 hours it fermented very vigourously and reached as high as 73f. Im assuming the temp will lower as the fermentation has slowed after 48 hours.
will this damage my beer? Any previous experiences? Would lowering the temp now matter?
My apartment is usully around 60f so i assumed i could ferment in ambient. I used 2 dried sachets and pitched at 60f but for 24 hours it fermented very vigourously and reached as high as 73f. Im assuming the temp will lower as the fermentation has slowed after 48 hours.
will this damage my beer? Any previous experiences? Would lowering the temp now matter?