From the HBD Archive
From: Andy Wilcox <andy@mosquito.cis.ufl.edu>
Subject: Re: Slow starter
Date: 1990-01-05 15:19:34 GMT

Martin A. Lodahl <pbmoss!mal@hplabs.HP.COM> writes:

Dead? I doubt it. What kind of yeast? How warm is the room?
I had Doric behave exactly as you describe, and still (eventually)
produce good beer. If there WEREN'T a light layer of foam on top,
I'd worry.

It's interesting that Doric would go slow for you, yet so fast for
me! I frequently have 3-4 day fermentations in my glass carbouy
using doric yeast. This is undoubtably a temperature effect, as
my kitchen (here in florida) is usually warm, bordering on hot in
the summer (90+)... Which brings me to a question, do *I* need a
wort chiller? I've not had any bad batches, but would they be better
if kept cooler?

Not worrying,

Andy Wilcox
(andy@ufl.edu)

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