hawkeyes
Well-Known Member
I currently have a AHS Irish Red Ale and a Guinness Draught Clone in primary Fermenters. Both using Wyeast Irish Ale 1084 fermenting at 62 degrees.
Wyeast website says..
Temperature Range: 62-72F, 16-22C
"Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."
I'm thinking 62 degrees should be about perfect. I don't think I would want it above 64 degrees, right?
Wyeast website says..
Temperature Range: 62-72F, 16-22C
"Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."
I'm thinking 62 degrees should be about perfect. I don't think I would want it above 64 degrees, right?