ShaneHed13
Active Member
I've read a ton of stuff on here, saving yeast, fermenting at temps from 35f to 90f and it sounds like it's all fine. It seems like yeast don't die... They go dormant (at lower temps). So my question is, as noob as it is... And I promise I'll get better... What's good temps for what. I'm making a nut brown ale tomorrow and I was told that an ambient temp of 62 would be fine given the temp the yeast itself makes. Just want to be on my game tomorrow. I'll take pics for scrutinization/feedback.