I’m onto fermenting my very first batch and I have a couple of noob questions that someone more experienced should be able to answer in sleep. I’m trying to make the slobber.
a) The boiling of the wort went fine, I was super worried about pitching when the wort is too hot, but since the water I’m using was so cold, the wort had something like 55F when I pitched the yeast - is this too cold? Can the wort be too cold to picth the yeast?
b) I’ve put the thing in the closet, I though the temperature is going to be perfect, but the temperature rose to something like 76-78 the next day. I tried to keep it cool by putting bucked of ice next to it, but I think it is just not enough. Fermentation was lively, but not crazy (2 inches of foam, but not even close to boiling off, bubbling like once per second). The problem is that on day 2, the fermentation is hardly going on, foam is nearly gone and it bubbles more like once every 20 seconds. Is this a problem?
c) The recipe calls for 1-2 weeks, but what do I do if my fermentation dies completelly in 3 days? Do I transfer to secondarty on day 4 or still wait a week?
d) Is it ok to move the fermentor to a cooler place, while the fermenation is going on? I’m afraid of all the juggling and splashing and what it would do.
e) Everybody goes on about sanitize^3, but nobody explains how long does sanitization last. Can I sanitize my carboy while the wort is brewing, or do I need to do it like 1 minute before pouring wort?
Thanks a ton to anyone replying.