thegreatbrewnorth
Active Member
- Joined
- Feb 24, 2015
- Messages
- 26
- Reaction score
- 2
Hello everyone,
New here and to the great art of brewing...I've just gotten into it but I'm hooked!
I started out with the brooklyn brewshop 1 gallon kits, but I've since expanded (not long after
) my equipment and knowledge. This board has helped immensely.
I currently have the Brooklyn brew shop American Blonde Ale fermenting in primary (1 gallon glass carboy), and I was just wondering what temperature to ferment it at.
I'm limited with options, since I'm in a small condo (hence why the 1 gallon kits and all my equipment setup for 1-3 gallon brews). I do have a thermometer on the carboy that I use to monitor..I have a closet which reads around 71-72 f, and another corner close to the windows that reads approx 66 F.
I've read different things in regards to fermentation temps for ales, and since I can't pinpoint exactly the strain of yeast that came in the brooklyn brewhop, their instructions are vague at best (which is why i didn't use them).
What recommendations would you have for ferm temps? This is my first brew and I don't expect it to be perfect, but I'm OCD and a bit of a perfectionist when it comes to these things.
PS. My next brew is going to be a 3 gallon all grain stout...I've already gotten a hard cider going, as well as a mead!
New here and to the great art of brewing...I've just gotten into it but I'm hooked!
I started out with the brooklyn brewshop 1 gallon kits, but I've since expanded (not long after
) my equipment and knowledge. This board has helped immensely.I currently have the Brooklyn brew shop American Blonde Ale fermenting in primary (1 gallon glass carboy), and I was just wondering what temperature to ferment it at.
I'm limited with options, since I'm in a small condo (hence why the 1 gallon kits and all my equipment setup for 1-3 gallon brews). I do have a thermometer on the carboy that I use to monitor..I have a closet which reads around 71-72 f, and another corner close to the windows that reads approx 66 F.
I've read different things in regards to fermentation temps for ales, and since I can't pinpoint exactly the strain of yeast that came in the brooklyn brewhop, their instructions are vague at best (which is why i didn't use them).
What recommendations would you have for ferm temps? This is my first brew and I don't expect it to be perfect, but I'm OCD and a bit of a perfectionist when it comes to these things.
PS. My next brew is going to be a 3 gallon all grain stout...I've already gotten a hard cider going, as well as a mead!
