This relates to the other thread I started about the Pilsener colour ...
I started brewing at a far too high temperature (26C) and the temperature has remained close to this for the past week, maybe dropping to 25C or so. If I can now lower the temp and continue fermenting for another week, would that be beneficial, or has all the damage already been done?
Any input would be much appreciated.
I started brewing at a far too high temperature (26C) and the temperature has remained close to this for the past week, maybe dropping to 25C or so. If I can now lower the temp and continue fermenting for another week, would that be beneficial, or has all the damage already been done?
Any input would be much appreciated.