Hi all,
On Friday, I pitched Saflager S-23 yeast into my fermenter at 20 degrees Celcius, before putting it into a fridge and cooling it.
I checked the fermenter on Saturday midday and it was hovering around 11 degrees and there was bubbling in the airlock.
Now I didn't check the temperature again till this morning (Monday) and its sitting at 9 degrees and there doesn't appear to be any bubbling at the airlock.
So the fermenter has probably been at 9 degrees for 2 nights and the yeast is dormant due to the cold.
Seeking advice now on how to proceed. I've turned the fridge off to raise the temperature and am going to purchase a temperature controller, but for now I'm worried about infection. Should I pitch an extra packet of yeast to minimise the risk of infection, or am I worrying unnecessarily and everything will be fine?
Cheers for any advice
On Friday, I pitched Saflager S-23 yeast into my fermenter at 20 degrees Celcius, before putting it into a fridge and cooling it.
I checked the fermenter on Saturday midday and it was hovering around 11 degrees and there was bubbling in the airlock.
Now I didn't check the temperature again till this morning (Monday) and its sitting at 9 degrees and there doesn't appear to be any bubbling at the airlock.
So the fermenter has probably been at 9 degrees for 2 nights and the yeast is dormant due to the cold.
Seeking advice now on how to proceed. I've turned the fridge off to raise the temperature and am going to purchase a temperature controller, but for now I'm worried about infection. Should I pitch an extra packet of yeast to minimise the risk of infection, or am I worrying unnecessarily and everything will be fine?
Cheers for any advice
