Hi,
I currently am fermenting beer in my wine cellar which is at 50F. The yeasts being used are Wyeast Irish Ale (62-72F), and Safale US-04 (59-75).
The beer has been fermenting for 3 days. The beers have healthy krausens and what not. I'm wondering if I should heat them to their proper temperaute, or leave them as is so as to not stress out my yeast. Will the yeast attenuate less well at a temperature below it's range?
Thanks,
Delaney
I currently am fermenting beer in my wine cellar which is at 50F. The yeasts being used are Wyeast Irish Ale (62-72F), and Safale US-04 (59-75).
The beer has been fermenting for 3 days. The beers have healthy krausens and what not. I'm wondering if I should heat them to their proper temperaute, or leave them as is so as to not stress out my yeast. Will the yeast attenuate less well at a temperature below it's range?
Thanks,
Delaney