stevehardt
Well-Known Member
Searched the forum and couldn't find anything on this topic.
How precise, or narrow a range, do you have to keep your temps during fermentation to prevent off flavors?
I use a fishing cooler with ice packs, and always keep it all the ranges of the yeast, but do have a 5-6 degree swing during the course of the fermentation.
Will this cause problems?
How precise, or narrow a range, do you have to keep your temps during fermentation to prevent off flavors?
I use a fishing cooler with ice packs, and always keep it all the ranges of the yeast, but do have a 5-6 degree swing during the course of the fermentation.
Will this cause problems?