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Yeast Slurry Temp

Yeah so you know how things happen on brew day right?

Anyways without going into detail what I have is yeast cake/slurry that I planned on racking onto this afternoon but will probably not be able to until tomorrow morning.

Is 48-50 degrees ok for this slurry overnight or should I risk the ire of the wife and move things around in the fridge?

Risk it. Beer is more important than significant others right?

Hope it goes well!

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