gregblatz
Well-Known Member
Hi All,
So, I have learned the hard way about warm fermentation in July. Now I am in the dead of winter in OH and my basement stays at a constant 59 degrees. The rest of the house fluctuates too much in temperature.
I have 3 fermenters going at the moment. Two of them are Wyeast 1056 - American(60-72 degrees), and 1 is Wyeast 1728 - Scottish(55-75 degrees).
So, my question is, what can I expect when I am at the bottom range of the recommended fermentation temperatures? Any off flavors, stuck fermentation etc... ?
Thanks!
So, I have learned the hard way about warm fermentation in July. Now I am in the dead of winter in OH and my basement stays at a constant 59 degrees. The rest of the house fluctuates too much in temperature.
I have 3 fermenters going at the moment. Two of them are Wyeast 1056 - American(60-72 degrees), and 1 is Wyeast 1728 - Scottish(55-75 degrees).
So, my question is, what can I expect when I am at the bottom range of the recommended fermentation temperatures? Any off flavors, stuck fermentation etc... ?
Thanks!