Left some fresh homebrew in my garage & we had a coldfront coming through. The Low was 34 degrees. It had only been bottle conditioning for a day Am I screwed? I had a carboy in there too Moved everything inside promptly this morning.
Good move...invert the bottles momentarily and keep at room temp (70*F) for 2 weeks...what's in the carboy?
no screwed, just maybe behind schedule by a day or two! was the carboy a primary or secondary? i've re-pitched yeast with no problems before, but i bet you just put yours to bed and can wake them up with some warmth.
I'm assuming by "Champ", you mean champagne, but I'm more interested in the rest of the recipe. (Elton John fan)
No problem. I've had ice form in carboys when doing garage lagers and fermentation started right back up when they warmed up.
Extract batch with a lb of Pilsen malt & a lb each of clover honey & brown rice syrup. 100% Citra in 2 additions (~15 minutes & flameout) 10 granny smith apples (juiced) for extra sugars & a tart edge added during secondary w/ 2 tablespoons of ground elderberry. hope it turns out good. going on a huge experimental limb here.
Taste it after the primary fermentation runs it's course, and if you're not satisfied, dump some in sour dregs and a pack of Roeselare and let it sit for nine months on some more fruit. That sounds like a base beer that could transform into a top notch sour.
