Originally Posted by oasisbliss
If anyone could help me on this I would appreciate it. I am brewing in 1 day.
ultimate concern is my fermenting area is about 63 in the day and about 60 at night.... will this be ok?
I think it will be clovier, and take longer. Just try and pitch at the right temp and do what you can to keep it mid 60s at first 48 to 72 hrs. Also I would do a big starter or overpitch or else you could strain the yeasties and end up sulphery. I had similar issues and those are the changes I decided on if I were to brew this again.
Hope that helps.