adrian clewlow
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- Joined
- Jan 5, 2012
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Hello all,
I need help with a hopefully recoverable situation asap! I brewed an all extract IPA, adding the yeast in the primary fermenter. I brew in the basement, which usually keeps a solid temperature. I went away for two days, and we recently had temperatures that caused the basement to hit around 56 degrees. There is no bubbling in the airlock, and it hasn't shown activity in the two days I was gone (someone was checking it for me). Is this ok for the beer? I was thinking about a variety of options:
1. Switch the brew to a secondary fermenter and pitch more yeast.
2. Reboil the wort and add yeast.
3. Move the brew to a warmer spot.
4. Trash the whole batch.
The IPA should be fermented around 65 degrees, but will the colder temperature ruin the beer and the fermentation? I was planning on switching to a secondary fermenter afetr 4 days and dry hop for 2 weeks, but if there has been little to no activity, is the batch still viable?
PLease help! This is a brew for the birth of my second child. Will the colder temperature have killed the yeast/ made it inactive, and would a switch to a warmer room reactivate the yeast?
HELP HELP HELP!
Cheers
I need help with a hopefully recoverable situation asap! I brewed an all extract IPA, adding the yeast in the primary fermenter. I brew in the basement, which usually keeps a solid temperature. I went away for two days, and we recently had temperatures that caused the basement to hit around 56 degrees. There is no bubbling in the airlock, and it hasn't shown activity in the two days I was gone (someone was checking it for me). Is this ok for the beer? I was thinking about a variety of options:
1. Switch the brew to a secondary fermenter and pitch more yeast.
2. Reboil the wort and add yeast.
3. Move the brew to a warmer spot.
4. Trash the whole batch.
The IPA should be fermented around 65 degrees, but will the colder temperature ruin the beer and the fermentation? I was planning on switching to a secondary fermenter afetr 4 days and dry hop for 2 weeks, but if there has been little to no activity, is the batch still viable?
PLease help! This is a brew for the birth of my second child. Will the colder temperature have killed the yeast/ made it inactive, and would a switch to a warmer room reactivate the yeast?
HELP HELP HELP!
Cheers