I've been listening to The Jamil Show some and they mentioned that an Irish Red should ferment at 66F. I have always worked to do my fermentation above 70 degrees as the WLP bottle says it should be above 70.
Would anyone mind telling me what fermenting at a lower temp will do for my beer and will fermentation begin at 66?
Would anyone mind telling me what fermenting at a lower temp will do for my beer and will fermentation begin at 66?