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ob111

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I have several 1 gal and 2 5gal batches on the go
I started experimenting with coopers yeast
I have 2 1gal apple cider with coopers yeast
the rest have EC-1118
I have an infrared temp gun and all of my batches are at 72 degrees
I'm still pretty new to brewing is this to warm to ferment
what are the advantages and disadvantages to brewing at warmer and cooler temps
 
Cool temperatures supposedly = smoother taste. Like, it takes longer, and that is a good thing. Also, a slower cooler ferment may not go completely dry, but get stuck near the end.

Warmer tempatures can sometimes create off flavors, but I don't know enough about that.
 
that makes sense thanks
my only problem is the weather has been so hot even my basement floor is around 69 degrees
 
thanks that's what I wanted to hear magic numbers
 

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