birdman200
Member
I am doing an all grain Belgian Pale Ale as we speak. I have 1 pack of 3522 to use. I do not have a lot of control over fermentation temps.
I was thinking of putting it in my basement (around 65-68 degrees) for 2 days, then moving it to my garage overnight where temps will be higher obviously. Then probaby move it back to my basement.
Any ideas?
I was thinking of putting it in my basement (around 65-68 degrees) for 2 days, then moving it to my garage overnight where temps will be higher obviously. Then probaby move it back to my basement.
Any ideas?
