Hi,
A few days ago a put on a brew, An amber ale. Pitched the yeast at 21 degrees. Was hoping it would stay somewhere around that temperature. Temperature of the brew then went up to 26 over the next few days and heading to about 28 now with the hot weather and yeast re-actions. Is there anything I can do to get the temperature down?
A few days ago a put on a brew, An amber ale. Pitched the yeast at 21 degrees. Was hoping it would stay somewhere around that temperature. Temperature of the brew then went up to 26 over the next few days and heading to about 28 now with the hot weather and yeast re-actions. Is there anything I can do to get the temperature down?