Hey guys, being new to the brewing game i have been reading anything and everything on the forums.
have only done 3 brews so far, a lager, an apple cider and a GB.
My bro in law said that he has makes his batches in 100L lots with a couple of mates. He has suggested that I can get something that tastes pretty decent by using: (this is for the 23 litre vers)
Boosted Turbo Yeast - Samuel Willard's Orig. 24
23 litres of water
8 kilos of sugar (!!)
Once its finished fermenting it works out to be about 20%, He then says to use another fermenter and halve the brew, top up both batches with more water and then throw in some quality cordial , adjust to taste, then bottle, no priming sugars are needed because of the sugars in the cordial.
One lot was raspberry and the other was a lemon. A couple of the razzies exploded but tasted pretty good and the lemon wasnt too bad either (but none of the lemon exploded) His suggestion was that I use the PET bottles and see how I go.
First Stage is Done
Threw all the ingredients in, temp was a bit on the warm side 28c
My Concern is that the temp of the wort rose up to 34c while it was cutting sick on eating up all the sugars, its being stored in an old fridge outside. Have put some frozen cordy bottles next to it in the attempt to cool it down. After 5 days its now at 27c and the bubbling has slowed considerably.
OG = 1130
My Question is, the hot temp that it was for 1.5 days, has this done damage ?