I understand about target fermentation temperatures, and how keeping a consistent fermentation temperature is important.
I'm curious, however, if there's a generally "acceptable" temperature range that fermentation can occur optimally at. Specifically regarding temperature "swings" within the active fermentation timeframe.
For example, "3-4 Deg. F swings during active fermentation are acceptable without noticeable effects," or "1-2 Deg blablabla."
Is there are generally accepted range that one can feel confident in?
Thanks!
I'm curious, however, if there's a generally "acceptable" temperature range that fermentation can occur optimally at. Specifically regarding temperature "swings" within the active fermentation timeframe.
For example, "3-4 Deg. F swings during active fermentation are acceptable without noticeable effects," or "1-2 Deg blablabla."
Is there are generally accepted range that one can feel confident in?
Thanks!