einnebcj
Well-Known Member
- Joined
- 1/10/12
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- 96
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Hi guys
Put down Docs Bavarian Weizen last night and now I've chucked it into the fermenter ready to pitch the Danstar Munich but in my haste I tipped it from the pot (20 litre stovetop) into the fermenter and didn't realise the temp of the wort is still around 25 degrees.....it's been 38 here today. I can't pull it down any further and it's going to be same temp tomorrow.........what do I do? Pitch anyway or run the risk of infection and leave it for at least 24 hours - change will be in by then and I can maybe pull the temp down to 21 with a bag of ice in a tub or something. Not really sure what to do.....?
Put down Docs Bavarian Weizen last night and now I've chucked it into the fermenter ready to pitch the Danstar Munich but in my haste I tipped it from the pot (20 litre stovetop) into the fermenter and didn't realise the temp of the wort is still around 25 degrees.....it's been 38 here today. I can't pull it down any further and it's going to be same temp tomorrow.........what do I do? Pitch anyway or run the risk of infection and leave it for at least 24 hours - change will be in by then and I can maybe pull the temp down to 21 with a bag of ice in a tub or something. Not really sure what to do.....?