NuggetSA
Well-Known Member
- Joined
- 20/2/13
- Messages
- 84
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After I had to wait three hours to get my brew temp down before adding the yeast (no fridge yet, working on it...) it occurred to me that I've no idea which is worse - adding the yeast when the temp is >20 degrees or leaving it for several hours to let it cool down. Is there a limit to how long you guys would leave it?
I used coldish filtered water and had made up some ice blocks but after adding my water it was still up around 28 degrees (warm day). Using the supplied Coopers "European Lager" yeast from a Pale Ale kit.
I used coldish filtered water and had made up some ice blocks but after adding my water it was still up around 28 degrees (warm day). Using the supplied Coopers "European Lager" yeast from a Pale Ale kit.