So we had a chiller malfunction and a beer reached 30 degrees celcius. It is a bog standard 4% Pale Ale. It is still fermenting, and finally at a nice 18 degrees to slow the fermentation but I have no experience with this. The yeast is US 05, and the beer is currently 1018.
Is the beer ruined and what is the best way of nursing the beer back to health?
Is the beer ruined and what is the best way of nursing the beer back to health?
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