Read this : Did I ruin fermentation process?

By | February 24, 2021
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Difficult to find correct answer, but brewing the first batch and think I have run into a problem. It’s an alcohol kit and the morning after moving to the fermenter, there was a lot of action, vigorous bubbling and good temperature of 68. Noticed the temperature climbing above 70 so delivered it to the basement. Next early morning, foam level dropped significantly plus bubbles are slow but existing. I feel like I might have destroyed the yeast by mixing whenever transporting or dropping temp within basement below 60. Any thoughts/recommendations?
submitted by /u/Geo_dude91
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