It was still fermenting, but actively?....airlock bubble every 30 seconds. It’s still fermenting afterward, so perhaps it won’t be a problem, since some Belgian yeasts actually like higher temps. I mashed at about 155. I’ve never heard of adding starch. I’ll have to read up on that type of addition. "Down the line" would be two months from now? Does it matter?
Originally posted by sylvia40
That’s good. If your ester profile was already set, the temporary increase in temperature might just cause the beer to finish and clean up a little bit faster.
Originally posted by sylvia40I’ve never heard of adding starch. I’ll have to read up on that type of addition. "Down the line" would be two months from now? Does it matter?
Not really, but I’d probably give the beer about 3 months before fucking with it too much.
Originally posted by sylvia40Regardless of the possibility that this beer is doomed, it’s going to sit in my basement at 60 degrees for the winter and I’ll see what I get. Even if it isn’t perfect, if it sours, I’ll drink it. Thanks for the yeast info. I’ve been reading about yeast and it’s kind of overwhelming at first but I’ll eventually get the gist of it.
If you’re on the Facebook, I’d recommend joining Milk the Funk, or at least checking out the wiki page.
If you’re planning on doing these types of beers on the regular, it has some very helpful information.
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