Rethin
Active Member
I have my first batch stewing in the corner. So far I think I've escaped any major blunders. But I still have a couple of questions.
Right now the ambient temp in the room is hovering around 22-23C. The yeast packet says ferment between 18-24C.
I have so far resisted opening the fermenter and taking a tempature reading. But I'm concerned that due to the action of the yeast the temp in the wort is exceeding 24C.
My question: Is the recomended fermentation temp for the ambient enviroment or for the temp of the wort?
Should I take temp readings from the bucket? Or just be concerned about the room temp?
Thanks
Rethin
Right now the ambient temp in the room is hovering around 22-23C. The yeast packet says ferment between 18-24C.
I have so far resisted opening the fermenter and taking a tempature reading. But I'm concerned that due to the action of the yeast the temp in the wort is exceeding 24C.
My question: Is the recomended fermentation temp for the ambient enviroment or for the temp of the wort?
Should I take temp readings from the bucket? Or just be concerned about the room temp?
Thanks
Rethin