First off, Happy early St. Patty's day to all!
I have been thinking of brewing up an Octoberfest beer this month to serve at an Octoberfest party in September. The problem is my basement can only get down to 60 degrees F and I am worried that is not cold enough.
Would fermentation at this temperature produce too many off flavors? My other option is that I have a wine fridge with adjustable temp control that I could ferment it in.
Thoughts? Suggestions?
I have been thinking of brewing up an Octoberfest beer this month to serve at an Octoberfest party in September. The problem is my basement can only get down to 60 degrees F and I am worried that is not cold enough.
Would fermentation at this temperature produce too many off flavors? My other option is that I have a wine fridge with adjustable temp control that I could ferment it in.
Thoughts? Suggestions?