Well, after 8 or 9 hours of misery, I pitched the yeast in the brew at 8.30 PM on Thurs nite and now here it is Sunday at noon and its all finished. It went from 1056 to 1016 and tastes bloody good. I used the new wyeast 1084 and it fair gobbled up the brew. I pitched at 22C and put it in my fridge at 14C. The strip thermometer on the bucket never dropped below 20C so that is an indication of how much heat is generated during fermentation!
I guess I should rack and let it sit somewhere cool for a couple of weeks. What temp should I store it at for this period?
I guess I should rack and let it sit somewhere cool for a couple of weeks. What temp should I store it at for this period?