Hey. I was looking up yeast info, and started wondering... My (first) batch is fermenting nicely with a good yeast cake at the bottom, etc. The yeast I'm using has an optimal temp range of 67-74. During the first day or so it fermented at 72-74, but it has slowed since and the temp has dropped to 68-70. So my question is...Does the fermentation temperature (either primary, or secondary conditioning) affect the potential alcohol and attenuation of the yeast? I know it's only a few degrees, but I was just curious.
Btw, thanks to everyone for their quick and helpful responses. This forum, along with research has (I think) made my first batch a successful one. Even though it has about a month to go, it started fermenting in about 5 hrs (with my yeast starter), which is great from what I can tell.