Isn’t always the way that something or other must go wrong or pear shaped, just to challenge our comprehension skills!!!
With our increased production capacity we need to get the hang of temperature controls and timing in particular relation to wort transfer from copper to fv.
With a temperature of 21 c going over the beer still managed to reach 25 c in the fv, very bad news for our top fermenting yeast, with heat like that it just sweats and sinks…..oops! Anyway with a quick chat to our man in the wings, Brendan, we are going to try resolve the situation by chilling and recovering some yeast from the bottom of the fv, which we are not supposed to do but needs must at this time.