I have very limited resources to control fermenting temp and I hear about all the off flavors that come from increased temps but not much about off flavors from low temps? I also heads that a lot of Belgian beers ferment at a really low temp for the first couple (few) days then they let it warm up and let the yeast go at it.
So can I just pitch the yeast and leave it in a regular fridge for a few days then let it come out and chill on a water bath that will prob stay near 72?
I want to have multiple batches going but all I have is one extra plastic tub that the buckets can sit in to stabilize the temp. Otherwise NorCal daily temps fluctuate 20 degrees from day to night plus there's the increased temp IN the bucket due to fermentation the first few days....?
Any input is much appreciated.
So can I just pitch the yeast and leave it in a regular fridge for a few days then let it come out and chill on a water bath that will prob stay near 72?
I want to have multiple batches going but all I have is one extra plastic tub that the buckets can sit in to stabilize the temp. Otherwise NorCal daily temps fluctuate 20 degrees from day to night plus there's the increased temp IN the bucket due to fermentation the first few days....?
Any input is much appreciated.