First Brew
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freisste
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I'd go a bit cooler on the fermenting temp if possible, at least to start. Then I would bottle condition warmer, maybe 70-72.
The fermentation temp is yeast dependent. Check the optimal range and stay toward the bottom for the cleanest flavors. For me, when a yeast says ferment between 60-67, I cool it to 58 and SLOWLY let it creep up to 60, hold a few days through the most active fermentation, then raise it up a few more degrees.
The fermentation temp is yeast dependent. Check the optimal range and stay toward the bottom for the cleanest flavors. For me, when a yeast says ferment between 60-67, I cool it to 58 and SLOWLY let it creep up to 60, hold a few days through the most active fermentation, then raise it up a few more degrees.
Yes, but maybe a little on the warm side for fermentation. Which yeast strain do you have? They have an optimum temperature range listed on the manufacturer's website and I've noticed that if I start at about 62 degrees, fermentation itself warms the fermenting beer up to about 66-68 degrees so I try to keep it a bit lower than your area.
