beergears
Well-Known Member
A new-to-me basement is like 62-64 degrees, with maybe a slightly cooler area.
Last week was my first fermentation run, with Nottingham yeast and it's doing great (Apfelwien, actually).
Will conditioning within this temperature range, below the magic 70 deg. level just take more time?
Last week was my first fermentation run, with Nottingham yeast and it's doing great (Apfelwien, actually).
Will conditioning within this temperature range, below the magic 70 deg. level just take more time?