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Kegging
Yes it does, Thanks for the informative reply. I have been able to keep my ferments at about 66 +or- 2 degrees during this time of year. I did have my current batch warm up to possibly 76 degrees during a one day heat spell we had here in Ohio, but the fermentation was in it 3rd week so I am not sure how much this may have impacted the process. If I were to get a temp spike again, (Mostly using Wyeast German or American strains) should I have reset the thermostat to very slowly bring the temp back down or should I have set the temp to match (anything under 80) next time this happens due to the yeast hating temperature drops as you stated.
Thanks again.
If it is that late in the ferment there would be no issues. however if you suspect there is the chance of that happening again, and it could happen in the early part of the ferment, then yes matching the temp would be best.
Also keep in mind it takes a bit of time for 5 gallons to change its temp, so if these spikes are quick, like for an afternoon, it may not affect too much.
Best bet is to start your ferment in a place where you know the temperature will be constant for at least a week. If that place is a couple degrees warmer or cooler, check the yeasts recommended temp range and make sure it falls within that range, But I would sacrafice a few degrees for consistancy every time.
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