i tried searching, found nothing really
Question being, if i have a large enough cold room and just want to throw my buckets/carboys in the room for fermenting, what is the best temperature to keep this at?
it will be strictly for ales, i mainly use nottingham and safale05 (sometimes others, but i like to keep it simple)
i was thinking setting the room around 62 or so, that way when fermentation takes off it will still be in the range of the yeast temps. (so as we all know, when it spikes, it wont ferment too hot)
RAINYDAY BREWING COMPANY -----Lake Oswego, OR - EST 2010
- Saison W/Brett - Oud Bruin - Nut Brown
- Whiskey porter - Vanilla porter - Wit - Nut Brown - Saison w/bread yeast - Saison w/trappist ale yeast -
- Hopslam clone - Test stout - Leftovers IPA
Electric 120v Brutus 20 build
Originally Posted by trigger
Roger that. Farts are funny, and anyone who says they aren't is lying.
Problem is that too much homebrew has me playing Russian Roulet with my briefs.