Moneghetti Posted August 30, 2010 Share Posted August 30, 2010 Last night I mixed up a batch of the ESVA to PB2\u2019s recipe. I used a little extra boiling water than usual to dissolve the cans and dextrose and as a result didn\u2019t notice until after I pitched the yeast that the temperature of the mix was about 28\xb0C. I used both yeast packets supplied with the cans. In the morning the usual signs of fermentation were there, bubbling air lock, condensation, foam etc. My question is will the high pitching temp affect the brew in any way. Oh and the room temp is a constant 18\xb0C and the OG 1065. Cheers Pete Link to comment Share on other sites More sharing options...
PB2 Posted August 30, 2010 Share Posted August 30, 2010 Better to get the yeast in there than wait for the temp to drop. Things should be fine [biggrin] Link to comment Share on other sites More sharing options...
Lotm Posted September 29, 2012 Share Posted September 29, 2012 I love this particular threads for two reasons: 1. I made the exact same mistake as Pete. 2. I did exactly as Paul advised. Plus I don't have to start a new thread. [lol] Link to comment Share on other sites More sharing options...
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