Temperature Range: 60-72F, 15-22C
Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character.
From what I understand consistency is really important. Not all the yeast in your batch are created equal, and some will start to drop out when the temp starts to drop from mid to low 60s, for example.
I think the ideal situation is consistent, worth the ability to slowly rise the temp once things start to slow down.
Of course, fluctuating from 62-66 is better than letting it be consistently too hot. Some yeast will be happy at 68, others you might prefer to keep cooler.
Good riddance to bad yeast! Making room for badass yeast that can handle anything!
Kidding, of course. Probably. Though I don't get how people can keep temperature consistent with frozen water bottles. Basically, how it has gone for me: 66 degrees?! Too warm, add a bottle. Two hours later, 62 degrees, awesome. Eight hours later, 66 degrees and the water bottle is completely thawed?! Switch out for a frozen bottle. Etc, etc. Maybe they're just home more often than I am...
I can get pretty constant temps with frozen water bottles... Though not perfect, and it also depends on how vigorous the fermentation is... So far the only ones I've had any trouble with have been have been high OG beers that have pretty intense fermentations.
How much water are you using? Mine goes up to about halfway on my bucket/carboy. The bigger the volume of water, the easier it is to keep temps more stable.
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