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Old 09-06-2012, 06:52 PM   #11
Jan 2012
West Lafayette, IN
Posts: 1,216
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I'll just throw out there that you should see what you get out of the beer before you go to great lengths to maintain temperatures. While the advice here is all solid, if it turns out you're happy with the beer you can make at a 72F ambient temperature, then there's no need to worry.

You might also look for yeasts that are happy at higher temperatures. I don't have experience, but I believe hefeweizen is one such example. That's why they're "summer beers." When temperatures drop in the winter, your ambient will quite likely be more appropriate for cooler fermentation. There's nothing wrong with planning your brewing schedule to match the temperatures that Mother Nature provides you with. Some might even consider that to be a desirable thing.

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Old 09-06-2012, 07:16 PM   #12
Jul 2012
Lancaster, PA
Posts: 849
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Here's a simplified picture to help think it through. More sugar = more fermentation. The slope of the lines depends on several things including yeast numbers, viability, temperature, etc.
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Old 09-06-2012, 07:20 PM   #13
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Also,when you get down to FG & it starts settling,give it 3-7 days to do so. It'll also eat through any off flavors produced as by-products of fermentation.
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