PistolaPete
Well-Known Member
1) How much warmer is the liquid VS the ambient tempertaure during fermentaion?
2) I would assume as fermation slows down, the liquid starts to cool off again and gets closer to ambient air temps...is this correct?
3) When a yeast description lists preffered temps, is that of ambient air or the actual temp of the fermenting liquid?
2) I would assume as fermation slows down, the liquid starts to cool off again and gets closer to ambient air temps...is this correct?
3) When a yeast description lists preffered temps, is that of ambient air or the actual temp of the fermenting liquid?