NedStackey
Well-Known Member
Summer is around the corner and living in Southern California it makes it hard to brew without something to help control the fermentation temperature. My current batch which I just racked to my second stage definitely had a banana bread aroma which I've read generally is contributed by being too warm during fermentation.
I recently bought a kegerator in order to transition to kegging however since I don't actually have the kegs themselves yet I thought I would use the kegerator to help control the temperature. The kegerator has a digital thermostat and the highest it seems to go is about 47 degrees F and without an additional regulator would this be too cold for an ale or could I just let it fermente a bit longer since it would be slowing down the process? I was looking to try a lager since I couldn't do this before but was just curious the affects on the ale yeast around the same temps.
Thanks
I recently bought a kegerator in order to transition to kegging however since I don't actually have the kegs themselves yet I thought I would use the kegerator to help control the temperature. The kegerator has a digital thermostat and the highest it seems to go is about 47 degrees F and without an additional regulator would this be too cold for an ale or could I just let it fermente a bit longer since it would be slowing down the process? I was looking to try a lager since I couldn't do this before but was just curious the affects on the ale yeast around the same temps.
Thanks