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Old 03-11-2013, 03:38 AM   #11
BigFloyd
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With a 58-68*F temp range, if you can figure out a way to insulate the fermenter from the outside air, that will help you a bunch. For the first 5-7 days, the batch will be generating a bit of its own heat, so you can make use of that some.

If you're doing a typical ale, keeping it in the mid-60's and as steady as possible will serve you well.


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Old 03-11-2013, 03:49 AM   #12
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I think there are some great ideas here and just want to reiterate that proper fermentation temps is at the very least one of the top 3 most important aspects of making good beer.

Also, and maybe however, if you can pitch your yeast at the low end of its temp guidelines you may be fairly well set- the fermenting beer will create a lot of its own heat and will warm itself during fermentation unless there is a large temp differential with the outside air.

Hey at least you don't live in Miami!
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Old 03-11-2013, 03:52 AM   #13
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Forgot to include the part about how surely there is a certain part of your house that maintains steadier cooler temps
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