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I'm brewing a Belgian Wit, very light wheat beer, and am wondering about fermentation temps. Living in the mountains, I don't have A/C. In the morning, my house temp can be around 65, climbing to maybe 75 by the end of the day. Outside air temp is around 50 for a low.
Fementation temps will vary; if I brew in the evening, then it will start out cool, and slowly warm up in the day, then cool again the next night.
How sensitive is wheat beer yeast to this kind of temperature cycling? I'm going to invest in a keezer, but meanwhile ....
Fementation temps will vary; if I brew in the evening, then it will start out cool, and slowly warm up in the day, then cool again the next night.
How sensitive is wheat beer yeast to this kind of temperature cycling? I'm going to invest in a keezer, but meanwhile ....