Friday I did a quick kit beer (Muntons Premium Imperial Stout), and because I need a quick turn around, I pitched the dry packet of yeast that came with the kit, along with another dry packet of yeast I had from another kit. I rehydrated them and I pitched it
... OK ... pretty dang warm, ie 86F
) and the thing was bubbling like mad within two hours, but felt pretty warm.
I got the fermenter into a swamp cooler, although I think it took a while to cool down, got it (the water at least) down to about 68 F by the next morning. The krausen was pretty intense (a 30 liter bucket with 19.25 liters of wort, the rest was krausen).
Sunday morning it is still bubbling a bit, but has slowed considerably. We'll see how it ends up. I'm hoping since it is a stout and a low gravity (OG 1.044) that there won't be any flavor consequences from the comedy that was this batch. Maybe the esters that wouldn't be produced from yeast reproduction my be compensated for by the hot fermentation
. I'm hoping I can bottle by Friday.
If nothing else this may just be one of those "learning experiences"