Originally Posted by blakiexcharles
i figure, it did its majoy early fermenting at this temp... my safest bet would be to let it continue its course at exactly 70... room temp is 68* I can always fill the bath if I need to.
It is, just for future reference it would be "safer" to start at 65 ish and let it ferment there for a few days then slowly ramp it up to 70ish to finish off..
Its really those first 24-48 hours of fermentation that temperature are critical, so always aim for those hours to be on the low end...
Let me just put it this way, your never going to ruin a beer by being a few(3-5) degree's under the recommended temperature, its just going to be a slower fermentation. Being above the recommended temperature is almost always going to create some off flavors, how bad/noticable they are really depends on the yeast, and the type of beer.