Originally Posted by Joneszen
What fermentation temps would you recommend for a dark ale? I would always let it go at whatever the room temp was in the basement but now that I have the ferm chamber I can maintain a specific temp.
It's not so much the style of beer but the strain of yeast you are using and it's ideal temperature range so why don't you tell us what yeast you are using and fretting over and we can tell you or you can go to the manufacturer's website and find out yourself. Not trying to be harsh but you seem to be in a hurry and yeast when treated properly will do its job in its own time frame, not yours.
If you really want a fast beer then raise the temperature to say 80-90 and the yeast will go nuts and finish in a day but your beer will suck! If you want a great beer then relax, get the fermentation in the right place and leave things be......obviously I'm being a little snide and sarcastic so don't wig out, just take it as the joke it's meant to be.....
Next time you brew do your research ahead of time with the yeast so you have things planned out and know in advance what temperature you will be fermenting at. If you have a fermentation chamber already then you are ahead of the game so put it to good use and you will be rewarded with great beer!