ColumbusAmongus
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- Joined
- Feb 25, 2011
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I started a pale ale last week and the temps in my basement dipped way down and it was a 57F for the start of the fermentation (3 days). There was air lock activity but it never really took off.
I moved it over to the furnace room on day 4 and it went up to 65F and went crazy. So...any ideas if there will be a ton of off flavors from too cold of a ferment?
I moved it over to the furnace room on day 4 and it went up to 65F and went crazy. So...any ideas if there will be a ton of off flavors from too cold of a ferment?