Ok, got my first swamp cooler going. Typically my basement is 65 and my fermenters have been pitched at 70 and run up to 73/74. My product is fine and I don't think I'm getting too many esthers (hold the butter). But, I was really wanting to ferment lower... anyhow with the cooler and no ice added, just water I'm at 64. I've got what seems like a good fermentation 11 hours after the pitch. So, my question is - 64 is the bottom of my Wyeast 1968's range. Can I leave it here or should I remove some water from the swamp and let it get up a few degrees?
Are there taste benefits if I can hold it at 64?
Thanks!
:rockin:
Are there taste benefits if I can hold it at 64?
Thanks!
:rockin: