My first all grain brew session went great. Dead Ringer recipe. Pitched Wyeast 1056 at 66 degrees Saturday afternoon. Sunday was a little warmer than planned and ambient was reading 70-72 at noon, 73 at 8 pm, and Monday morning it was 75.
Cooled down Monday, so I threw it out in the garage that morning, with a wet tshirt on it. Came home around 1 PM and it was reading 63. Whew!!
Will this 24hours of warm temp affect my beer? It was going crazy when I got home monday, and is still pretty active. Hoping first all-grain batch isn’t ruined! Planning on getting temp controller for fridge, so I don’t have to worry about this anymore.