I have three places for storage or fermentation.
1)My upstairs flat that stays generally in the mid 60s,
2)the garage half of the basement which might get down into the low 40s or even high 30s, and
3)the 'heated' half of the basement which gets a lot of daily fluctuation but won't get above 55 and certainly won't get below 40.
Is there a particular type of brew that would benefit from the 50 degree area of the basement?
So far, I;ve done basic room temperature fermentation, cold crashed to stop the process and then racked off for storage in the fridge.
But I have read anecdotes about controlling the fermentation temps contributing to a better beer. Also, in my beginners ignorance I've gotten the impression that there are beers I could ferment in the cooler but hospitable areas of my basement during these winter months.
I don't remember a lot of the 1970s but I did have a good time.