wheatgerm
Well-Known Member
The fermentation of my first batch is done. It seemed to take about a week(stable at 1.016). The yeast was Wyeast 1332 which has a range of 65-75. The cooler started off at 57F and never got above 63F during the fermentation. I know that a warm ferm. is bad, but what about fermenting on the extreme low end of an ale yeast's range? What kind of effect does that have on the flavor?