Hey all...so here's my goof up...
Yesterday I brewed an Imperial IPA. Brew was normal, knocked out to 72F, oxygenated, transferred to my FV, pitched yeast (Mangrove Jack's M44), and closed up shop. Today when I came into the brewery I found that the temperature control never got reset to fermentation temp and was still at 34F. So now I'm semi freaking out about what to do.
Am I out of luck? Do I just let it naturally rise to fermentation temp and hope for the best? Do I try to run a loop through my heat exchanger and bring it back to temp faster?
It's a 3.5bbl batch, so it's not like it has a lot of thermal mass to overcome.
Please somebody tell me it's gonna be alright. Thanks
Yesterday I brewed an Imperial IPA. Brew was normal, knocked out to 72F, oxygenated, transferred to my FV, pitched yeast (Mangrove Jack's M44), and closed up shop. Today when I came into the brewery I found that the temperature control never got reset to fermentation temp and was still at 34F. So now I'm semi freaking out about what to do.
Am I out of luck? Do I just let it naturally rise to fermentation temp and hope for the best? Do I try to run a loop through my heat exchanger and bring it back to temp faster?
It's a 3.5bbl batch, so it's not like it has a lot of thermal mass to overcome.
Please somebody tell me it's gonna be alright. Thanks
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