jskinner10
Well-Known Member
So I have my 1st batch fermenting right now. It's the NB Nut Brown extract kit. I used Wyeast 1945. For the 1st 120 hours of fermentation it sat at about 68 degrees in my cellar. However today the temp dropped down to more like 64. I want a slightly fruity flavor, so I took it inside to where it's at about 72-73. Wyeast suggests this yeast to ferment between 66 and 74. Think I made the right call by moving it inside my house and into the 72 degree zone?