IF a recipe states 65 to 70 and I am at 60 to 65 will that change the flavor? I do have activity in the air lock, so there is something going on in there.
I know for lagers the temp needs to stay consistant. Am I wrong, need the Info!!
PENNSYLVANIA REDNECK HOME BREWER!
Drinking:Belgian Wit. Hophead IPA, Weyerbacher Big Brews
Drinking: Pomigranite Zin.Black Berry Merlot
Depends on the yeast, but generally lower-than-recommended temps may give you sluggish/stalled/incomplete ferementation, and a cleaner lower-ester aroma profile.
would it hurt for me to put a belt warmer on it now, or just wait it out till its ready to bottle? Its been a week in the fermenter today.
I'd say leave it as is for another 3 weeks, then bottle.
Why 3 weeks, is that because of the cool fermentation temp?
yeah it will take longer to finish because it colder. Then it will need a little more for it to clear out properly before you bottle