Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much perhaps). Should have rehydrated probably, but eh, the yeasties got into the bucket. This is my 6th brew so by no means am I an expert.
Day 1 was fine: no activity until the afternoon (T+18h) when it started bubbling lightly as expected.
Night of Day 1 (T+24h - 36h) my roommate (who I brew with and should know better ;)) turned off the A/C in the apartment, so ambient temps rose to about 76°. I checked the temp and the fermenter reached 81°... yikes (IR thermometer and stuck-to-side-of-fermenter thermometer agreed). Bubbler was still going crazy at about 1/second, so I'm guessing that fermentation just took off overnight.
I didn't want the temps up there, so I made a water bath in a rubbermaid bin, with about 68° water, and stuck the fermenter in (submerged about halfway up the bucket). Temps equalized very slowly over about 6 hours and finally stabilized at 72°, which to me seems perfect for this yeast, still even a little high but (I hope) better than it was.
Day 3 and 4 now bubbling slowed and then stopped completely. I haven't opened the lid to check krausen or take a gravity reading yet.
Questions in convenient numbered form:
- Could dropping the temperature from that 80° point down to 72° in about 6 hours have "shocked" the yeast in some way?
- Is this just the US-05 going through all the sugars in one night like the good little workhorse it is? Only a gravity reading will tell...
- Would it be worth re-pitching in case something bad did happen?
Any insights/advice here would be much appreciated!
Obviously going to place the next batch in a water bath from the get go to try to keep things more stable, especially as the summer approaches.