hey all, I'm planning on brewing a NB Assaazin Belgian Pale Ale this weekend and have a question about fermentation temps. I'm a total noob to brewing still, so please take it easy on me.
The kit says to ferment between 65-72 degrees, but i notice that many brewers are suggesting fermentating at 62 yet others say higher temps (75+) are better.....I'm very confused as to which is right. I figured it all has to do with the yeast strand, (i'll be using Wyeast 3522 Belgian Ardennes) but even then i see brewers using the same yeast but at completely opposite temps.
I guess the question i have is, which end of 65-72 range should i attempt to ferment at? or does it even matter as long as i'm in that range?
thanks! and happy new year!