Just purchased a large freezer and converted it to a fridge so I can dial it to appropriate fermentation temperatures.....Im sure the temp of the beer in the actual fermenter will be slightly higher than the temp of the air in the fridge.....but how much?
I imagine depending on the yeast used you would want to play it safe and while the most aggressive part of the fermentation keep it nice and low but dial it up a few degrees after a couple days so as not to stall the fermentation???
Sounds logical to me....but hey....Im new to this part of the brewing process.
I imagine depending on the yeast used you would want to play it safe and while the most aggressive part of the fermentation keep it nice and low but dial it up a few degrees after a couple days so as not to stall the fermentation???
Sounds logical to me....but hey....Im new to this part of the brewing process.