Brett3rThanU
Well-Known Member
I just started a batch of strong ale using Danstar Nottingham dry yeast which has a fermentation range for 57F - 70F. For the first few hours or so the fermentation temp was hovering around 70F, so I used the swamp cooler method to get it down to 62F. My question is, when there is such a large gap for the yeast's temperature range, what effects will it have if I ferment at 62F instead of 68F? Will the latter just produce more of a fruity flavor?