- Mar 24, 2011The only risk is that you might cool the mash too much, for the yeast to reactivate. The optimal temperature for yeast growth is around 100 F. Much below that and you will run into trouble. Remember, yeast start to die around 120 F.
--- In firstname.lastname@example.org, "gavinflett" <gavin_flett@...> wrote:
> Does anyone think it's possible to aerate the wash too much to the point where it kills the ferment?
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