Hi all homebrewers,
i have anoter doubt, but this time about exact fermentation temperature.
Namely, I have found recipes this recipe for making Belgian stout beer:
Here is written that fermantation should be done at 25 centigrades. When I look at the specifications of S-33 yeast, it is written that ideal temperature is 15-20 centigrades. So, my question is what might happen if i ferment wort from this recipe at 21-24 centigrades.