Brewed an Irish Red Saturday. Things went great, pitched yeast put it in my basement where I have the last four batches. Forgot it was still cooler down there. Checked this morning, and temps were 60 to 58 on the fermometer. Brought it back up stairs and let it sit in our 68 house. nada. Set it in a warm sink, temps back to mid ALE range. No foam though. Looks completely flat. Did the cold ruin the first yeast pitch? Should I repitch more yeast? Would that be another packet of yeast? I have an extra. More patience?
This is my fifth batch, second time on Irish Red. Wanted to compare this to my first batch (Irish Red)Thanks.
58-60 is no problem as long as you pitched enough yeast. The yeast will wake back up and finish fermenting. Give them time at your current temp.
Thought I would update that the batch did in fact get going after I left it upstairs a while more. going to let it finish out upstairs. To find a place the kids and wife won’t get to it… Thanks for the reply.
