This is my first post...great site! I have a feeling I will be here a lot.
Well my first batch ever is in the carboy...Woo Hoo!!! That was fun!
As a scientist by training, I tend to over analyze at times, so I thought I'd just ask the pros. I've read at least a half dozen different sources regarding fermentation temperature, and all are a little different. I take this to mean it's not extremely critical so long as you are in a reasonable range, but wanted to know what you all shoot for. What is the RANGE
of temperatures Ale yeast will function in, and what is the PREFERED
I just pitched my yeast about 10 hours ago, and the carboy already looks like a snow globe!!! And the airlock is bubbling away.
OH by the way, I used a Wyeast smack pack to pitch, and it filled up the pouch within a few hours...that pouch was awful tight by the time I was ready for it...do those things ever explode???