Originally Posted by Hex23
Good! The mote batches you make the more natural it will become to know the time to start rehydrating. There are some cases though (pitching rehydrated yeast cold into lagers) where it's next to impossible to follow the 20-30 min advice.
Sounds like you're in good shape though. Keep those ferm temps low if you can.
I've actually got the perfect setup for fermentation. I've got a sun room connected to my house that has no heating or air but it keeps steady temp of like 55-60. I live in Kentucky so the temp is perfect right now in the room. I'm not sure how sunlight affects the fermentation, I'm assuming that it does so I shut all the blinds.
Summer time may be a bit of a problem because I don't have a basement but I'll worry about that later.