haha, not stalking you juzz - :lol: I see the reason for your other post. I once fermented Wyeast 1084 Irish Ale at 25 degrees when I lost my temp control and couldn't get it down. After about 36 hours I wrestled it down to about 22 and it finished in 3 days with a surface as flat as a millpond. Now the Irish is another one of those real clean finishing yeasts and it turned out the best Irish Red I've ever made, still trying to replicate it.
If there's no off flavours at this stage I wouldn't be too worried.. what is the current temp?
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