My place blacked out momentarially during the Brisbane storms yesterday, long enough to cause the temp controller built into my wine fridge to reset itself to 13deg! I realised today when I got home today and checked on it. The beer is a sweet stout and was pitched on Saturday afternoon. It is at 1.0315 ish now (est. FG 1.014), but it looks like most of the yeast has dropped out of suspension.
I have reset the temp controller back up to 18 (highest it will go), is there anything else I can or should do other than wait? Will the yeast "lift up" back into suspension again? Should I give it a stir?
Cheers, Cam
I have reset the temp controller back up to 18 (highest it will go), is there anything else I can or should do other than wait? Will the yeast "lift up" back into suspension again? Should I give it a stir?
Cheers, Cam