captaineriv
Well-Known Member
If the optimal temp for my yeast strain was 64°-75°, would being at the very lower end of that temp range, or even slightly lower affect attenuation? My EPA is done fermenting, and I calculated my attenuation to be 67.3% when the attenuation range for the strain I used is 68-72. Generally, this time of year is warm in SC, but we had an unexpected cold snap causing the temp inside to drop about 7 degrees (bottomed out around 60) toward the last day and a half of primary ferm. I know other factors also affect attenuation but I wanted to see how much temp does. By the way, looks like I might have an under-estery brew this time...
captaineriv
captaineriv