jerrylotto
Well-Known Member
I brewed a Czech Pilsner and was fermenting it on Fermentis Saflager S23 yeast at 55° F. OG was 1.061 and it was down to 1.016 when my temperature controller went awry and the whole thing warmed up to 76°F. It was probably about an hour or two before I noticed and fixed the temperature probe, cooling it back down to 55°F over the next couple of hours. Now the following morning it's gravity seems to have stalled with the tilt reading 1.015. Did I ruin my batch, did I kill the yeast? Is it worth pitching another pack or just letting it go and lagering is normal? Does anyone have any experience that can tell me how this is going to (or could) impact the beer?