Hi All, I am brewing a grand cru and it is in the third day of fermentation. I notice that my fermometer strip has 74-78 deg highlighted and was wondering if that is too warm? Also, it seems that the rate of bubbles in the airlock has slowed considerably from 36 per min yesterday to about 20 today. should i be concerned? temp seems a little up too. Could that be causing it? i have a fan blowing near the carboy and the house ac is set to about 71 deg.
I am curious about the hows and whys of adding sugars during secondary and also yeast at bottling or in secondary also. Am also considering using some 1 gal growlers and adding fruit to a couple gallons of this beer as an experiment. Any advice would be appreciated. Thanks, John
jstrutnakid at ya hoo dot com