It’s been 12 hours since Wherry and Honey Porter were committed to FV, and they’re both bubbling away slowly, maybe once every 5 minutes. Both were slightly faster within an hour of the yeast being sprinkled onto the brews 40 minutes after adding the cold water, around 24.8 ℃, and that seems to have slowed up since then. Right now both buckets are still at 22.5 ℃ despite the office being 20 ℃ – not dropping quick enough. I hope the yeast hasn’t been damaged as a result, though if it were that sensitive to temperature that would surely have been mentioned in the instructions?