ok, thanks, and the 32-34 degree range subsequent to the first week is also ok, I guess? I was concerned that this would kill the yeast since it seems on one hand it thrives in higher temps. I'll probably have more questions on this one going forward, no mention of a diacetyl (sp) rest in the instructions.
i owe a big thank you to my apple tv btw..tems here last night dropped into the 40's and its too early for heat. i came down this am to check on my wyeast smack pac on top of the fridge and it was 62 degrees in the house! smack pack had a semi, but was kind of soft to the touch...the only really warm spot in the house was on top of the tiny apple tv box (always runs hot, een when not in use) 6 hours later and that package is busting at the seams..lol..
Originally Posted by david_42
This won't kill the yeast. The higher temperature fermentation will produce fruity esters, which appears to be the intent.