BrewNow
Well-Known Member
Brewed a Green Flash West Coast IPA yesterday. I've got the carboy in the basement and the stick-on thermometer is telling me the the wort is holding at 63F. It has been at this temp since the yeast was pitched - 24 hours ago. There is plenty of activity happening. Will I lose any character from the yeast by fermenting at 63F? Should I bump up the temp to 68F?
In a few days I will move upstairs and warm up to ~ 70 to help it clean up.
In a few days I will move upstairs and warm up to ~ 70 to help it clean up.